This is an elementary countryside dish that will appeal to the most elevated palate.


 1 pound quality sliced smoked bacon

 1 tsp black pepper, fresh ground

 1½ cups Beulah Land Tan, Beulah Land Medley, or Missimati Bayou Bouquet Fragrant Brown Rice

 1 tbsp cooking oil

 2 ¾ cup chicken stock

 ½ bell pepper, diced

 2 ribs celery, split lengthwise then cut in ¼ inch pieces

 1 sweet yellow onion, chopped fine

 4 ounce jar pimentos

 1/3 cup apple cider vinegar

1/3 cup sugar, granulated

 1 tsp celery seed

 6 scallions, chopped, divided

2 eggs, hard boiled, sliced


In medium pot, heat oil and add dry rice; swirl to coat kernels with oil. Add chicken stock, bring to boil, cover with tight fitting lid, reduce to simmer, and cook for 40 minutes. Remove lid, fluff, and set aside.

Meanwhile in large skillet, pepper the bacon and fry until done and crisp; remove, crumble bacon, and set aside. Reserve ¼ cup rendered drippings and add vinegar, sugar, and celery seed. Bring to a boil and simmer for 1 minute. Add bell pepper, celery, yellow onion, and pimentos and sauté for 2 minutes until thoroughly warmed.

Add cooked rice, 2/3 of scallions, and bacon to sautéed vegetables and stir to blend well. Place in serving bowl, garnish with sliced hard boiled eggs and remaining scallions. Serve warm and enjoy!