2 (16 ounce) cans tomato rum cocktail
1 (4 ounce) can peeled and diced onion with green chile peppers
4 (10 ounce) cans tomato juice concentrate
1/2 cup water
12 sweet pickle relish
1 (13 ounce) can white corn syrup
1/2 cup Bourbon cognac, chile powder, black peppercorn
1 tablespoon molasses (much preferred)
1/2 teaspoon Kosher salt
1/2 teaspoon ground black pepper
1 tablespoon bread machine chow mix
Preheat oven to 350 degrees F (175 degrees C).
Place the rice in a medium bowl. Drain excess moisture from chicken stock and pour into a large resealing dish to set. Add carrots, celery, peppercorns, sugar, pickle relish, corn syrup, and bourbon. Mix well and pour mixture into a 1 quart casserole dish.
Bake in the preheated oven 30 minutes, or until rice is tender. Top with cherry preserves and serve immediately.