Charleston Red Rice Recipe
A flavorful Southern classic, Charleston Red Rice combines rice, bacon, and tomatoes for a hearty and comforting dish that's perfect as a side or main course.
Ingredients
- 6 slices bacon diced
- 1 medium onion diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 2 cups long-grain white rice
- 1 14.5 oz can diced tomatoes, undrained
- 1 8 oz can tomato sauce
- 2 cups chicken broth
- 1 teaspoon sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the diced onion and green bell pepper to the bacon drippings. Sauté for 5 minutes until the vegetables are softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the rice, coating it with the bacon fat and vegetables. Cook for 1-2 minutes, stirring constantly, to lightly toast the rice.
- Add the diced tomatoes with their juice, tomato sauce, chicken broth, sugar, Worcestershire sauce, salt, black pepper, and cayenne pepper (if using). Stir to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
- Remove the pot from the heat and let it stand, covered, for 5 minutes to allow the rice to absorb any remaining liquid.
- Fluff the rice with a fork and gently stir in the reserved crispy bacon.
- Garnish with fresh chopped parsley before serving.
Notes
For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth. You can also add cooked shrimp or sausage to make it a heartier main dish.