Green Tomato Rice With Bacon

Written by
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 08/18/19
Green Tomato Rice.

Diana Rattray
  • Total: 35 mins
  • Prep: 5 mins
  • Cook: 30 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
326 Calories
4g Fat
61g Carbs
13g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 326
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 8%
Cholesterol 9mg 3%
Sodium 495mg 22%
Total Carbohydrate 61g 22%
Dietary Fiber 5g 17%
Protein 13g
Calcium 168mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a delicious rice dish to serve with pork or beef roast and it's a great way to use those late-season green tomatoes. The bacon, green onions, and garlic add flavor along with some grated Parmesan cheese. The cheese is optional, but it adds some excellent flavor and texture to the dish.

Ingredients

  • 4 strips bacon
  • 8 bunch green onions
  • 4 green tomatoes, peeled and chopped
  • Optional: 1 jalapeño pepper (seeds removed, minced)
  • 1 clove garlic (minced)
  • 2 cups chicken stock (unsalted or low sodium)
  • 1 cup long-grain rice
  • Dash dried thyme
  • Salt and freshly ground black pepper, to taste
  • Dash Tabasco sauce (optional)
  • 1/4 cup fresh grated Parmesan cheese (optional)

Steps to Make It

  1. Dice the bacon into 1-inch pieces

  2. In a medium saucepan, cook the bacon over medium heat until crisp; remove to paper towels to drain. Drain the excess drippings off, leaving 1 tablespoon in the saucepan.

  3. Meanwhile, slice the green onions and peel and chop the green tomatoes.

  4. Add the green onions to the 1 tablespoon of drippings and sauté for 1 minute.

  5. Add the green tomatoes and sauté for 1 minute longer.

  6. Add the garlic and jalapeño pepper; sauté for another 30 seconds.

  7. Add the chicken broth, rice, thyme, pepper, and Tabasco sauce.

  8. Bring to a boil.

  9. Stir, reduce heat to low, cover, and simmer for 20 to 25 minutes, or until rice is tender and liquid is absorbed.

  10. Garnish with Parmesan cheese just before serving, if desired.

  11. Sprinkle with the cooked bacon.