READY IN ABOUT 1½ hrs

Charleston Red Rice

Read Reviews (7)

"Yummy, and easy to make." — DJBPITT

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish.
Bring the rice, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and most of the liquid has been absorbed, 20 to 25 minutes.
While the rice is cooking, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Reserve about 1 tablespoon of bacon drippings in the pan. Reduce heat to medium. Drain the bacon on a plate lined with paper towels; crumble the bacon once cooled enough to handle.
Cook and stir the onions in the reserved bacon drippings until translucent, 5 to 8 minutes. Stir in the crumbled bacon, tomato sauce, tomato paste, sugar, Worcestershire sauce, and hot sauce; bring the mixture to a simmer, reduce heat, and simmer for 10 minutes. Spoon the cooked rice into the prepared baking dish and stir the tomato-bacon mixture into the rice until evenly combined.
Cover the dish and bake in the preheated oven for 45 minutes.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr 5 mins
READY IN 1 hr 20 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 10, 2011

This was an easy 5 stars with a few adjustments. I added a can of diced tomatoes to go with all that tomato flavor. It seemed like it was really missing something as far as herbs or spices so I also added Cajun seasoning. Since I scaled it down, instead of fractioning a dash of hot sauce, I used red pepper flakes. Will definitely make this again!

—*~Lissa~*

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Most Helpful Critical Review

Jun 15, 2010

Its a good recipe but I like dishes with a bit more kick. I made it a second time with a dash of ground red pepper and a handful of shakes of extra hot hot sauce over the pan. Kicks it up nicely.

—shinita

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11 Ratings

Nov 04, 2010

I love this recipe, not sure why there are not more reviews, this is a great rice dish

—Kathie

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Nov 24, 2011

I love this rice recipe i cant wait to try it thats the only thing i cant make is red rice i will let you know how it comes out

—tasheika

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May 12, 2012

This recipe is authentic, easy and delicious. Red rice can be dry but this is moist every time and the variations are endless. I've added refrigerator odds and ends from chopped bell pepper to leftover oven fried cod pieces. It's forgiving and my husband loves it and wants it once a week. A keeper! Thanks for the recipe.

—idevine

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Jan 13, 2012

Where I'm from (which is bout and hour south of Charleston), we have this dish for every family function.

—cdtillis

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Aug 21, 2012

I could not find my mama's recipe, so I used this one as a base. I remembered certain things from her recipe but couldn't remember all, like times, amounts, temps, etc. This recipe did help, but for adding that extra zap, try adding sausage and instead of tomato paste and sauce use ZigZag bloody mary mix. (Those are the only two ingrediants I could remember of my wonderful mom's recipe, passed down from her mother.) It just does something extra to the flavor.

—kwashburn

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Nutrition

Calories
331 kcal
17%

Carbohydrates
51.9 g
17%

Cholesterol
14 mg
5%

Fat
10.1 g
15%

Fiber
2.8 g
11%

Protein
8.1 g
16%

Sodium
1388 mg
56%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Charleston Red Rice

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 331
Calories from Fat: 90

% Daily Value *
Total Fat 10.1g 15 %
Saturated Fat 3.3g 17 %
Cholesterol 14mg 5 %
Sodium 1388mg 56 %
Potassium 497mg 14 %
Total Carbohydrates 51.9g 17 %
Dietary Fiber 2.8g 11 %
Protein 8.1g 16 %
Sugars 7.9g
Vitamin A 9 %
Vitamin C 18 %
Calcium 6 %
Iron 29 %
** Thiamin 38 %
Niacin 40 %
Vitamin B6 20 %
Magnesium 14 %
Folate 54 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.