Charleston Red Rice

Rice is big in the Carolinas. Red rice is a specific kind of pilau that comes from the Gullah, a community of people in the rural, isolated coastal area between Charleston and Savannah who have retained much of their African culture for more than 300 years. This dish is traced back to an African dish called Jollof rice, and can be either a side, or add chicken or shrimp to make it a main course.

Category: Side Dish

Cuisine: not set

Ready in 45 minutes
by batalirecipes

Ingredients

6 ounces thick-cut bacon cut into small pieces

1 medium onion chopped

2 cups long-grain rice

3 cups water or more as necessary

1 (6-ounce) can tomato paste

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon hot sauce or more to taste


Directions

Preheat the oven to 350°F. In a large skillet over medium-high heat, cook the bacon until crisp. Remove the bacon from the pan with a slotted spoon. In the bacon drippings still in the pan, cook the onion until soft, about 8 minutes. Add the rice, water, tomato paste, salt, pepper, hot sauce, and bacon pieces and cook for 10 minutes. Cover the skillet and place it in the oven. If it looks dry, add up to 1/2 cup warm water. Bake for 1 hour, until the liquid has been soaked up and the rice is tender.

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