Braised Bacon and Carolina Rice

It's been a family tradition since it was just Justin, William, Olivia and I. Lots of fun cooking together, being a family and creating memories.

It's been a family tradition since it was just Justin, William, Olivia and I. Lots of fun cooking together, being a family and creating memories.

Ingredients

1 (1/2 pound)piece slab bacon, cut crosswise into 1/4-inch-thick pieces (freeze first; it is easier to cut slightly frozen bacon)
1 1/4 cupsfinely chopped onion
2/3 cupfinely chopped celery
2garlic cloves, minced
1/2 teaspoondry mustard
1/4 teaspooncayenne
1/4 teaspoonhot smoked paprika
4 cupschicken stock or reduced-sodium chicken broth
1/2 cuptomato juice
1 cuplong-grain white rice (preferably Carolina Gold)
2 tablespoonschopped celery leaves
2 tablespoonsunsalted butter (Kerrygold, preferably)
1/2 teaspoonkosher salt or sea salt

1

Cook bacon in a 4-quart heavy pot over low heat until some of fat is rendered, about 5 minutes. Add onion, celery, and garlic and cook, stirring occasionally, until vegetables are softened but not browned, 7 to 8 minutes. Stir in spices.
2

Add stock and tomato juice and bring to a boil. Stir in rice and simmer, uncovered, stirring occasionally, until most of liquid is absorbed and rice is cooked through, 20 to 25 minutes (rice will be moist rather than fluffy and dry). Stir in celery leaves, butter, kosher salt, and pepper to taste, then remove from heat and let stand 5 minutes.