Recipe courtesy of Sunny Anderson
Show: The Kitchen
Save Recipe Print
Total:
1 hr 10 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 10 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In a large saucepan or Dutch oven over medium-high heat, combine the oil, bacon, onion, bell pepper, celery, thyme leaves, a pinch of salt, and a few grinds of pepper. Cook, stirring, until the bacon is crisped and the onion is tender and fragrant, about 10 minutes.

Add the garlic and rice and toast the rice until it has a nutty, popcorn-like scent, about 10 minutes more.

Stir in the peas, tomatoes, tomato sauce, Worcestershire, habanero pepper, and 3 cups water. Bring the pot to a boil, and then reduce to a low simmer and cover. Cook until the rice absorbs the liquid, 35 to 40 minutes. Try to avoid lifting the lid until the 30-minute mark, as the steam helps cook the rice.

Serve warm.

More from:

The Kitchen

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Orecchiette with Asparagus and Peas

Recipe courtesy of Lidia Bastianich

Chicken Cauliflower Fried Rice

Recipe courtesy of Katie Lee

Sunny's Lemon Teriyaki Chicken and Rice Bowl

Recipe courtesy of Sunny Anderson

Lemon-Herb Grilled Chicken with Apple, Celery and Snap Pea Slaw

Recipe courtesy of Marcela Valladolid

Sunny's Nunya Business Chicken Fried Rice Casserole

Recipe courtesy of Sunny Anderson

Sunny's Easy Mushroom, Peas and Pasta with 1-2-3 Alfredo Sauce

Recipe courtesy of Sunny Anderson

Coconut Rice

Recipe courtesy of Sandra Lee

Fried Rice

Recipe courtesy of Food Network Kitchen

Sauteed Sugar Snap Peas

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories