Barberton, Ohio is noted for it’s chicken restaurants. They all serve hot sauce. They will not give out the recipe. I found this on the internet a few years ago and it is very close. We make this a lot. It also freezes well, you just have to put more liquid in.
Total time: 30 minutes
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 6 serving(s)
Ingredients:
| 2 teaspoons Crisco |
| 1 cup Spanish onion, diced |
| 1/4 cup celery, diced |
| 1/2 green pepper, diced |
| 1 (28 ounce) can whole tomatoes |
| 2 (6 ounce) cans tomato juice |
| 1 teaspoon red pepper flakes |
| 1 teaspoon sugar |
| 1/4 teaspoon salt |
| 1/4 teaspoon black pepper |
| 1/4-1/3 cup long grain rice, uncooked |
Steps:
- Perl and dice onion medium fine.
- Dice cellery and bell pepper fine.
- Melt shorting in a large skillet.
- Add onion and saute about 3 minutes or until soft and translucent. Add green pepper and celery and saute about 3 more minutes.
- Add entire can of tomatoes and tomato juice. Stir until distributed evenly
- add sugar, pepper and salt.
- crush red pepper between fingers and add to mixture for about 10 minutes, stirring occasionally.
- rinse rice under sieve until water runs clear.
- add rice to pan and stir to distribute evenly.
- Simmer for about 15 minutes until rice has cooked and absorbed most of the liquid, add more tomato juice if needed. (rice needs to be a little soupy).
- taste and adjust seasonings to taste.
Nutrition Facts:
Calories 93.5, Fat 1.9, Saturated Fat 0.5, Cholesterol 0, Sodium 265.9, Carbohydrate 18.2, Fiber 2.8, Sugar 8, Protein 2.7
This Ohio favorite belongs on tables everywhere.
Provided by: SmallRecipe.com
Yield: Serves 6
Ingredients:
| Rice |
This red rice recipe is yummy and easy to make.
Provided by: SmallRecipe.com
Categories: Popular
Total time: 1 hours 20 minutes
Prep time: 15 minutes
Cook time: 1 hours 5 minutes
Ingredients:
| cooking spray |
| 6 cups boiling water |
| 2 cups uncooked long-grain white rice |
| 1 tablespoon salt |
| 6 slices bacon |
| 2 onions, chopped |
| 1 (8 ounce) can tomato sauce |
| 1 (6 ounce) can tomato paste |
| 1 tablespoon white sugar |
| 2 teaspoons Worcestershire sauce |
| 1 dash hot pepper sauce |
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish.
- Bring water, rice, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and most of the liquid has been absorbed, 20 to 25 minutes.
- While rice is cooking, cook bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Reserve about 1 tablespoon of bacon drippings in the pan. Reduce heat to medium. Drain bacon on a plate lined with paper towels; crumble the bacon once cooled enough to handle.
- Cook and stir onions in the reserved bacon drippings until translucent, 5 to 8 minutes. Stir in crumbled bacon, tomato sauce, tomato paste, sugar, Worcestershire sauce, and hot sauce; bring the mixture to a simmer, reduce heat, and continue to simmer for 10 minutes.
- Spoon cooked rice into the prepared baking dish and stir the tomato-bacon mixture into the rice until evenly combined.
- Cover the dish and bake in the preheated oven for 45 minutes.
Nutrition Facts:
Calories 330.6 calories, Carbohydrate 51.9 g, Cholesterol 14.3 mg, Fat 10.1 g, Fiber 2.8 g, Protein 8.1 g, Saturated Fat 3.3 g, Sodium 1387.7 mg, Sugar 7.9 g