Charleston Red Rice
Charleston Red Rice is a quintessential Southern comfort dish that celebrates bold flavors and rich tradition. This irresistible recipe combines perfectly simmered long-grain white rice with smoky, crispy bacon, sautéed onions, and bell peppers, all enveloped in a robust tomato base seasoned with smoked paprika and a touch of cayenne for subtle heat. Baked to perfection in the oven, this one-pot wonder achieves an incredibly hearty and satisfying texture. Ideal as a vibrant side dish or a standalone main course, Charleston Red Rice makes every meal feel like an authentic Southern feast. Garnish with fresh scallions for a pop of color and extra flavor, and enjoy a timeless classic that’s perfect for family dinners or gatherings.
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 6 slices thick-cut bacon
- 1 medium, diced yellow onion
- 1 medium, diced green bell pepper
- 2 tablespoons vegetable oil
- 2 cloves, minced garlic
- 1 15-ounce can canned diced tomatoes
- 3 tablespoons tomato paste
- 2.5 cups chicken stock
- 1 teaspoon sugar
- 1.5 teaspoons kosher salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons smoked paprika
- 0.25 teaspoons cayenne pepper
- 2 stalks, sliced (optional for garnish) scallions
Instructions
Preheat your oven to 350°F (175°C).
Rinse the rice under cold water until the water runs clear, then drain and set aside.
In a large skillet or Dutch oven, cook the bacon over medium heat until crispy, about 8 minutes. Remove the bacon and place it on a paper towel-lined plate, leaving the bacon drippings in the pan.
Add the vegetable oil to the same skillet and heat. Then, sauté the diced onion and bell pepper in the bacon drippings over medium heat until they soften and become translucent, about 5 minutes.
Add the minced garlic to the skillet and sauté for another minute, stirring frequently to avoid burning.
Stir in the canned diced tomatoes (with their juices) and tomato paste, mixing well to combine.
Add the chicken stock, sugar, salt, black pepper, smoked paprika, and cayenne pepper to the skillet. Bring the mixture to a simmer.
Stir in the rinsed and drained rice. Crumble the cooked bacon and mix it into the rice and tomato mixture.
Cover the skillet tightly with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 40-45 minutes, stirring after 25 minutes to ensure even cooking. Check towards the end to ensure the rice is tender and the liquid has been absorbed.
Remove the skillet from the oven and let it rest for 5-10 minutes. Fluff the rice with a fork before serving.
Garnish with sliced scallions, if desired, and serve hot as a side dish or a main course.
Nutrition Facts
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 20.6 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 3083 mg | 134% | |
| Total Carbohydrate | 166.9 g | 61% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 35.2 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2251 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
