Charleston Red Rice

Name: Charleston Red Rice
Total time: 4 h
Yield: 8 servings
Cuisine: american, southern
Ingredients: Nonstick cooking spray; 6 bacon slices; 1 medium Vidalia or other sweet, Spanish or yellow onion, chopped; 2 celery ribs, chopped; 1 large green bell pepper, chopped; 1 teaspoon kosher salt, plus more to taste; 2 garlic cloves, minced; 2 cups long-grain or Carolina gold rice, rinsed until water runs clear; 1 (14-ounce) can tomato purée; 1 1/2 cups chicken stock or water, plus more as needed; 1 tablespoon hot sauce; 1 teaspoon Cajun seasoning; 1 teaspoon granulated sugar; 1/2 teaspoon black pepper; Pinch of ground cayenne; Parsley leaves, for garnish

By Millie Peartree

Updated April 1, 2021

Charleston Red Rice — Con Poulos for The New York Times. Food Stylist: Jerrie-Joy Redman-Lloyd.

Total Time: About 1¼ hours
Rating: 4(1,234)
Comments: Read comments

A Lowcountry favorite that likely descended from West African jollof rice, this classic tomato and rice dish is also sometimes called Carolina red rice – or simply red rice. It often contains sausage, but this version, inspired by how the chef Millie Peartree’s mother, Millie Bell, used to make it, relies on bacon for its depth. (Still, if you’d like to add sausage, just let it sear with the vegetables in Step 3.) To start, the “holy trinity” (bell pepper, onion and celery) is cooked in the bacon fat, infusing the cooking liquid. Then, the rice is baked to ensure it’s perfectly cooked. Serve this alongside baked chicken or ham, green beans or collard greens, for a full, satisfying meal.

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Ingredients

Yield:8 servings

Nonstick cooking spray
6bacon slices
1medium Vidalia or other sweet, Spanish or yellow onion, chopped
2celery ribs, chopped
1large green bell pepper, chopped
1teaspoon kosher salt, plus more to taste
2garlic cloves, minced
2cups long-grain or Carolina gold rice, rinsed until water runs clear
1(14-ounce) can tomato purée
1½cups chicken stock or water, plus more as needed
1tablespoon hot sauce
1teaspoon Cajun seasoning
1teaspoon granulated sugar
½teaspoon black pepper
Pinch of ground cayenne
Parsley leaves, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 350 degrees and coat a 9-by-13-inch baking dish with cooking spray.
Step 2
In a large (12-inch) heavy skillet over medium heat, fry the bacon until crisp, about 3 minutes per side. Remove the bacon to paper towels to drain, leaving behind drippings. Crumble the bacon and set aside.
Step 3
In the same skillet, add the chopped onion, celery, bell pepper and 1 teaspoon salt, and sauté until the onion is translucent, about 5 minutes. Add garlic and sauté until fragrant, another 30 seconds.
Step 4
To the skillet, add the rinsed rice. Stir and toast the rice for 30 seconds. Add the crumbled bacon, tomato purée, stock, hot sauce, Cajun seasoning, sugar, pepper and cayenne.
Step 5
Bring the rice and vegetables to a boil, then reduce the heat to low and simmer for about 5 minutes. Taste and add salt, if needed.
Step 6
Carefully transfer ingredients to the greased baking dish. Cover the baking dish tightly with foil, and bake until the rice is tender, about 40 to 50 minutes. Check the rice after about 30 minutes to make sure all the liquid is absorbed, and the rice is tender. (If it's too dry or not cooked all the way through, add a few tablespoons of water or stock at a time, if necessary, and cook a little longer.) Fluff with a fork before serving and garnish with parsley leaves.

Ratings

4 out of 5

1,234 user ratings

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Comments

wendy4 years ago

For people who can't eat bacon...consider smoking tomatoes next summer on the grill and preserving them. I do this with onions, garlic, and peppers as well. Adds great smoky flavor to dishes that rely on bacon to get that note (I also love bacon, but like to have alternatives from time to time).

Maura3 years ago

A vegetarian version: vegetable oil, a teaspoon of fresh lime juice, a pinch of dry thyme or rosemary, and sea salt, perhaps a little sugar, to suggest the aromatic ham/bacon fat-and-salt flavor. Smoked paprika, chopped onion, garlic, and oregano for the "Cajun spice" flavor without having to run out and buy yet another mixed spice. Red hot pepper, fresh, flaked, sauce, or powered, to taste. Good with plain sides: beans (black-eye, kidney, pinto) and greens, raw or cooked.

Jim3 years ago

a follow-up: This time, used a large enameled iron pot (vintage Dansk Kobenstyle) on the stovetop, then covered it and put it in the oven. Results were amazing, with about 45 minutes of oven time. A beautiful, rich crust formed on the bottom and up the sides. The flavor is fantastic (used andouille sausages again), rice cooked perfectly. WIll do it this way from here on out.

Josh K1 day ago

Next time, instead of putting water/stock into the pot and then bringing it to a boil, i boil water separately and then add when ready, and then cover and put into the oven. This is an Ottolenghi technique that reduces the risk of overcooking the rice.

Jess6 months ago

Thinking about subbing out orzo and was wondering what modifications I’d need to make?

jenniferruth6 months ago

Fluffy and delicious. Definitely will make again! Easy weeknight dinner. I added impossible meat.

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