Low Country Red Rice

If using fresh tomatoes, drain them in a sieve or colander set over a bowl to catch their juices. Set the juices aside.

In a large Dutch oven, cook the bacon over medium heat until it is beginning to crisp. With a slotted spoon, transfer the bacon to paper towels to drain.

Return the Dutch oven with drippings to the stove, add the onion, bell pepper and celery. Saute until softened, about 10 minutes. (Add a little olive oil if the bacon fat seems insufficient.)

Add the jalapenos and poblano pepper, tomatoes, bay leaves and thyme to the pot. Season with salt and pepper, and simmer for about 10 minutes, until the jalapenos and poblano pepper have softened.

Meanwhile, in a medium saucepan, combine the broth with a scant 1/4 cup of reserved tomato juices (discard any remaining juice) and add salt to taste. Bring to a simmer.

Add the rice, return to a simmer and stir a few times. Lower the heat to the lowest setting, cover, and cook until the rice is tender (about 16 minutes).

Add the rice to the vegetable mixture, along with the bacon. Taste for seasonings. Stir in the scallions, basil or cilantro and a big squeeze of lemon. Remove bay leaves and serve immediately.