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Charleston Red Rice

Charleston Red Rice

  • Prep

    15 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 20 m
DJBPITT

DJBPITT

Yummy, and easy to make.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 10.1 g
  • 15%
  • Carbs:
  • 51.9g
  • 17%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 1388 mg
  • 56%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. Cover the dish and bake in the preheated oven for 45 minutes.
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Reviews

*~Lissa~*
20

*~Lissa~*

8/10/2011

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!

Kathie
16

Kathie

11/4/2010

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

shinita
15

shinita

6/15/2010

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.

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