Southern Tomato Pie and Rice Skillet

Southern Tomato Pie and Rice Skillet Ingredients Buttery cracker topping     •    1 cup crushed buttery crackers, such as Ritz     •    1 tablespoon unsalted butter     •    2 tablespoons finely grated Parmesan     •    1/4 teaspoon black pepper     •    1 tablespoon finely chopped fresh basil or parsley Tomato rice skillet     •    6 slices thick-cut bacon, chopped     •    1 medium yellow onion, diced     •    3 cloves garlic, minced     •    11/2 cups long-grain white rice     •    1 teaspoon kosher salt, divided     •    1 teaspoon black pepper, divided     •    1/2 teaspoon smoked paprika     •    1/4 teaspoon crushed red pepper flakes, optional     •    2 cups chicken broth     •    1 cup water     •    1 can diced tomatoes, 14.5 ounces, with juices     •    2 large fresh tomatoes, diced     •    1 teaspoon Worcestershire sauce     •    1 teaspoon Dijon mustard     •    1/2 teaspoon sugar, optional     •    11/2 cups shredded sharp cheddar cheese, divided     •    1/4 cup mayonnaise     •    1/4 cup sour cream     •    1 tablespoon lemon juice     •    1/4 cup chopped fresh basil     •    3 green onions, thinly sliced Optional additions Choose one, not all:     •    2 cups shredded rotisserie chicken     •    8 ounces cooked smoked sausage     •    1 cup drained cannellini beans     •    1/2 cup diced country ham Final garnish     •    Reserved bacon     •    Reserved cracker topping     •    Fresh basil     •    Green onions     •    Extra cracked black pepper     •    Halved cherry tomatoes, optional     •    Small amount of shredded cheddar, optional Full cooking instructions Step 1: Toast the buttery cracker topping Place the skillet over medium heat. Add:     •    1 tablespoon butter     •    Crushed crackers     •    Parmesan     •    1/4 teaspoon black pepper Cook for 2–3 minutes, stirring constantly, until the crumbs become lightly golden and smell buttery. Remove the skillet from the heat. Stir in the chopped basil or parsley. Transfer the topping to a bowl and set it aside. Step 2: Cook the bacon Return the skillet to medium heat. Add the chopped bacon. Cook for 6–8 minutes, stirring occasionally, until browned and crisp. Remove about one-third of the bacon with a slotted spoon and reserve it for garnish. Leave the remaining bacon in the skillet. Keep approximately 2 tablespoons of bacon drippings in the pan. If there is much more than that, carefully spoon out the excess. Step 3: Cook the onion and garlic Add the diced onion to the bacon and drippings. Season with:     •    1/4 teaspoon salt     •    1/4 teaspoon black pepper Cook for 4–5 minutes, stirring occasionally, until the onion softens and begins to turn translucent. Add the minced garlic. Cook for 30 seconds, stirring constantly. Do not let the garlic brown. Step 4: Toast the rice Add the uncooked rice directly to the skillet. Stir it through the bacon, onion, and drippings. Add:     •    Smoked paprika     •    Red pepper flakes, if using Cook for 1–2 minutes, stirring frequently. Step 5: Add the liquid and canned tomatoes Pour in:     •    Chicken broth     •    Water     •    Canned diced tomatoes with their juices     •    Worcestershire sauce     •    Remaining salt     •    1/2 teaspoon black pepper     •    Optional sugar Stir well and scrape the bottom of the skillet to release any browned bits. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low. Cover the skillet. Cook for 15 minutes. Step 6: Add the fresh tomatoes After 15 minutes, remove the lid. Gently stir around the outer edge and across the bottom. Fold in the diced fresh tomatoes. If the rice looks dry but is still firm, add ¼ cup additional broth or water. Cover again. Cook on low for another 7–10 minutes, or until the rice is tender. Turn off the heat. Leave the skillet covered for 5 minutes. Adding them near the end keeps some tomato pieces visible and prevents all the fresh tomato flavor from disappearing into the rice. Make the creamy tomato-pie mixture While the rice rests, combine in a medium bowl:     •    Mayonnaise     •    Sour cream     •    Dijon mustard     •    Lemon juice     •    1 cup shredded sharp cheddar     •    Chopped basil     •    Half of the sliced green onions     •    Remaining black pepper Stir until thick and evenly combined. Finish the skillet Remove the lid from the rice. Taste the rice and check the texture. Gently fold half of the creamy cheese mixture into the rice. Spoon the remaining creamy mixture across the top in small dollops. Sprinkle the remaining 1/2 cup cheddar over the surface. Cover the skillet. Place it over very low heat for 3–5 minutes, just until the cheese melts. Do not let the skillet boil after the mayonnaise mixture is added. Turn off the heat and remove the lid. Finish with:     •    Toasted cracker crumbs     •    Reserved bacon     •    Remaining green onions     •    Fresh basil     •    Halved cherry tomatoes     •    Extra black pepper