Lowcountry Red Rice - cooking recipe

Ingredients

2 cups peeled seeded chopped tomatoes, with their juices (or substitute canned, reserving the liquid)
1/4 lb bacon, cut into 1/2 inch wide strips
1 large onion, cut into 1/4-inch dice
1 large red bell pepper, cut into 1/4-inch dice
2 celery ribs, finely diced
extra virgin olive oil
2 jalapeno peppers, seeded and diced
1 poblano peppers or 1 yellow bell pepper, seeded and diced
2 bay leaves
4 fresh thyme sprigs
kosher salt
fresh ground black pepper
1 3/4 cups chicken broth (or canned low sodium broth, or a combination of half chicken, half shrimp broth or bottle clam juice)
1 cup basmati rice
4 scallions, thinly sliced
1 small bunch basil or 1 small cilantro, leaves removed
1/2 lemon

Preparation

If using fresh tomatoes, drain them in a sieve or colander set over a bowl to catch their juices; set 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 Dutch oven of drippings to the stove; add the onion, bell pepper, and celery; saute until softened, about 10 minutes (add a little oil if the bacon fat seems insufficient).
Add the jalapeno, poblano, tomatoes, bay leaves, and thyme to the pot; season with salt and pepper to taste; simmer for about 10 minutes, until the peppers have softened.
Meanwhile, in a medium saucepan, combine the broth with a scant 1/4 cup of the 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.
Decrease 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, and a big squeeze of lemon; serve immediately.