charleston red rice

A Lowcountry recipe popular from Charleston to Savannah, made from rice cooked with bacon and a tomato broth seasoned with peppers and onions perfected by the Gullah and Geechee.

Charleston Red Rice

bacon

onion,

green bell pepper, diced

celery, diced (about 1/2 cup)

garlic,

butter

rice

tomatoes

salt

pepper

water

This classic Red Rice is a Lowcountry side dish of long grain white rice that&#039;s baked with bacon, onion, garlic and tomato!

bacon, chopped

salted butter

onion, finely diced

tomato paste

kosher salt

sugar

Freshly-ground black pepper,

white rice

fresh parsley

Preheat oven to 350° F. Grease a 2-quart baking dish; set aside.

In a large skillet, cook bacon over medium heat until crisp, about 7-8 minutes. Use a slotted spoon to remove bacon to a paper towel-lined plate, reserving the drippings in the pan. Melt butter in the same skillet over medium-high heat.  Add onion and cook, stirring, until the onion softens, 3 to 4 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the tomato paste, kosher salt, sugar and pepper. Cook for 1 more minute.

Add the bacon, water and rice. Bring to a simmer, then reduce the heat to low. Cook, uncovered, stirring  occasionally, until the liquid has reduced slightly, about 8-10 minutes. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet as you stir.

Transfer to the prepared baking dish. Cover and bake until the rice is tender, about 40-45 minutes, stirring every 15 minutes.

Fluff the rice, garnish with fresh parsley, and serve.

An iconic side dish from the Lowcountry of South Carolina, Charleston red rice has a distinct grain and gets its signature flavor and color from bacon and tomato paste. Slightly sweet with a little kick, this side dish goes with nearly any Southern entree!

Baked Charleston Red Rice with Sausage

yellow onion (diced small, about 1/2 cup)

green bell pepper (diced small, about 1/2 cup)

oz beef smoked sausage (diced small)

tomato paste (half a 6-oz can, or 1/3 cup plus 1 tbsp)

garlic powder

onion powder

tsp kosher salt

tsp black pepper

tbsp Frank's red hot

Preheat oven to 350 degrees F.

Rinse the rice by putting the rice in a medium bowl and covering with an inch of cool water. Gently swirl the rice in the water with a clean hand. Drain in a fine mesh sieve and return rice to the bowl. Repeat until water is mostly clear, a total of about 4-6 times (In my experience, regular long-grain rice required about 4 rinses while Carolina gold rice required 6). On the final rinse, leave the rice in the fine mesh sieve over the bowl so it can continue draining any excess water while you&#039;re cooking the bacon, veggies, and sausage.

In a large cast iron skillet, cook bacon over medium heat. Remove bacon and drain on paper towel, leaving the bacon grease in the skillet.

Add finely diced onion, bell pepper, and smoked sausage to the pan with the bacon grease. Sauté about 5 minutes over medium heat, stirring occasionally.

Add tomato paste, sugar, garlic powder, onion powder, kosher salt, and pepper to the skillet and stir until everything is evenly coated in the tomato paste and spices.

Add uncooked rice to the mixture and stir until well coated. Continue cooking the dry rice over medium heat for about 3-4 minutes.

Add the water and Frank&#039;s Red Hot to the rice mixture, stir to combine, and bring to a boil. Turn off heat and crumble bacon into the pan.

Cover skillet with aluminum foil and bake for 30 minutes. Remove from oven and let rest for 10 minutes before removing the foil.

Fluff rice with a fork and enjoy as a side dish with your favorite Southern entree!

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Charleston Red Rice

Baked Charleston Red Rice with Saus...

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