This red rice recipe is a classic Lowcountry side dish made with long-grain white rice baked in a tomato base with bacon, onion, and garlic. The rice turns out fluffy, tender, and full of rich tomato flavor with just a touch of sweetness and smokiness.
This is a dependable, old-fashioned Southern recipe that comes together easily for weeknight dinners or special family meals.
If you enjoy Southern rice dishes, you might also like my rice pilaf, chicken bog, or New Orleans red beans and rice. These are all cozy, flavorful sides that pair well with so many meals.
Table of Contents
Before You Get Started
These simple tips help ensure your rice cooks evenly and stays fluffy.
- Use long-grain white rice only. Other varieties, like brown rice or instant rice, cook differently and will change the texture. Long-grain rice gives you the light, separate grains you want.
- Simmer before baking. Let the rice, liquids, and aromatics simmer on the stovetop to reduce the liquid slightly. This helps the grains cook evenly in the oven and prevents mushiness.
- Pick the right pan. An oven-safe skillet (like a cast iron braiser) gives the best texture and cooks faster. If you use a glass or ceramic baking dish, plan for slightly longer baking time.
- Keep an eye on moisture. Depending on your pan and oven, cooking time will vary. If the rice absorbs liquid before it’s fully tender, add a small splash of water, cover, and continue baking until done.
What is Charleston Red Rice?
Charleston red rice (also called Savannah red rice, Lowcountry red rice, or Gullah red rice) has deep roots in the coastal South. Its origins trace back to enslaved Africans and the Gullah Geechee people, who brought their rice-growing traditions to the Lowcountry. This baked tomato-and-rice dish remains a staple at Southern tables today, especially alongside seafood, chicken, and BBQ.
This red rice recipe comes from a vintage Charleston cookbook that my great Aunt Bee gave me from her own collection. The cookbook was published in 1950 by the Junior League of Charleston, and it’s a wealth of ideas! While many of the “recipes” in the 70-year-old cookbook do not include specific measurements or complete instructions, they’re a great starting off point. This red rice recipe was no exception. I borrowed the basic ingredients and used them as inspiration to create an updated version of the classic rice dish that holds closely to its Lowcountry roots.
How to Make Red Rice
Step 1: Cook the Bacon
Start by cooking the chopped bacon in a large skillet until it is crisp. Remove the bacon, leaving the drippings behind for extra flavor.
Step 2: Sauté the Aromatics
Add butter to the skillet, then cook the diced onion until it softens. Stir in the garlic and let it cook for a few seconds until fragrant.
Step 3: Toast the Tomato Paste
Mix in the tomato paste, salt, pepper, and sugar. The sugar balances the acidity and helps build a richer tomato flavor.
** Pro Tip: Toasting tomato paste removes its raw taste and boosts richness.
Step 4: Add Liquid and Rice
Return the bacon to the skillet, then stir in the water and uncooked rice. Bring everything to a simmer while scraping up any browned bits from the pan.
Cook uncovered for 7-9 minutes until the liquid reduces slightly.
This step keeps the grains fluffy and helps prevent gummy or undercooked rice.
Step 5: Bake Until Tender
Cover tightly and bake at 350°F for 30-40 minutes, stirring every 15 minutes.
** Pro Tip: If the rice absorbs the water early but still feels firm, add a splash of water, cover, and continue cooking.
Step 6: Fluff and Serve
Use a fork to fluff the rice, garnish with parsley, and enjoy warm.
Serving Suggestions
This classic Lowcountry side dish pairs well with many Southern meals.
Seafood favorites:
Comforting chicken dishes:
Hearty family meals:
I am in love with this recipe! I have made it twice now. The perfect addition was placing it in the oven to finish cooking. Thanks so much for sharing!
– Barbara from South Carolina
Variations
- Smokier flavor: Add a few chopped links of smoked sausage or andouille with the bacon.
- Tomato-forward: Stir in an extra tablespoon of tomato paste.
- Vegetarian option: Omit the bacon and use butter or oil to sauté the aromatics; add a pinch of smoked paprika for depth.
Storage, Freezing & Make Ahead
Leftover red rice keeps well and reheats beautifully.
Refrigerate: Store in an airtight container for 4-5 days.
Freeze: Freeze for up to 3 months.
Reheat: Microwave individual servings with a splash of water, or warm on the stovetop over low heat, covered, until heated through.
Frequently Asked Questions
What kind of rice works best?
Use only long-grain white rice. Short grain, brown rice, or instant rice will cook differently and can turn mushy.
How do I keep the rice from getting gummy?
Simmering uncovered before baking reduces excess liquid. Stirring every 15 minutes while baking also helps the grains stay light and separate.
Can I make Charleston red rice ahead of time?
Yes. Bake as directed, cool completely, then refrigerate. Reheat with a splash of water to bring back moisture.
Can I make this without bacon?
Yes, use two tablespoons of oil and a bit of broth for extra flavor.
Should I rinse the rice?
No, you don’t need to rinse the rice for this recipe.
More Rice Dishes to Try
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Charleston Red Rice
Equipment
- large cast iron skillet
Ingredients
- 3 strips bacon, chopped
- ¼ cup salted butter
- 1 small onion, finely diced (about 1 cup)
- 1 clove garlic, minced (about 1 teaspoon)
- 1 (6 ounce) can tomato paste
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons sugar
- Freshly-ground black pepper, to taste
- 2 cups water
- 1 cup uncooked long-grain white rice
- Garnish: chopped fresh parsley
Instructions
- Preheat oven to 350°F. In a large skillet, cook bacon in a large cast iron skillet (or other oven-proof skillet) over medium heat until crisp, about 7-8 minutes. Use a slotted spoon to remove bacon to a paper towel-lined plate, reserving the drippings in the pan.
- Melt butter in the same skillet over medium-high heat. Add onion and cook, stirring, until the onion softens, 3 to 4 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the tomato paste, kosher salt, sugar and pepper. Cook for 1 more minute.
- Add the bacon, water, and rice. Bring to a simmer, then reduce the heat to low. Cook, uncovered, stirring occasionally, until the liquid has reduced slightly, about 7-9 minutes. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet as you stir.
- If you're not using an oven-proof skillet, transfer the mixture to a greased 2-quart baking dish. Cover the skillet (or baking dish) and bake until the rice is tender, about 30-40 minutes, stirring every 15 minutes.
- Fluff the rice, garnish with fresh parsley, and serve.
Notes
- Use long grain white rice so the grains stay fluffy and separate.
- Simmer the mixture uncovered for 7-9 minutes to reduce the liquid before baking.
- If the rice absorbs the liquid before it’s tender, add a small splash of water, cover, and continue baking.
- Stir and fluff every 15 minutes while baking to keep the grains light and separate.
- Do not overbake or rice may become mushy.
- Substitute chicken broth for water if you want deeper flavor.
Nutrition
Easy to make, it was delicious. I took it to a dinner club event this weekend, several have asked me for the recipe.
– M.C.
Originally published in May, 2021, this post was updated in December, 2025.
Happy Sunday Blair!
Thank you for this recipe. While growing up, my Mom would make a dish very similar to this. She called it “Spanish Rice”. I have no idea where she learned to make it or where it came from. She passed away before I learned the recipe. And she never wrote it down. It’s been the only dish she made that I have really missed not knowing how to put together. I did ask my Grandmother at one point if she knew the recipe, hoping it was something she had taught Mom, but she did not.
Your recipe is so similar. I think the only difference was that she added bits of hamburger in it. Your recipe brought back fond memories. Thank you.
Oh, that’s amazing, Kris! There’s nothing better than the old recipes that remind us of loved ones. I’m so honored that you’ll make this in memory of your mom!
This got rave reviews from my parents, my husband’s parents, my husband, and myself! We made some chicken and shrimp to add on top if you chose. I added some cayenne and used white pepper as opposed to black (I think it makes the taste more uniform) and we added andouille sausage and fresh scallions and parsley at the end. We will absolutely make this again!
Wonderful, Lisa! That sounds like the perfect meal. Thank you for your note!
I don’t know how I’ve lived without this red rice all my life, it’s so good!! I cooked everything in a smaller stock pot and put it in the oven with a lid. Thank you for sharing!
Oh, yay! So glad that it’s a hit, Barb. Thanks for your note!
when I saw the Charleston cook book I knew I would love your recipes/. I have that book my sister who lives in Murrells Inlet gave it to me many years ago. I would like2 to be on your mailing list.
Thank you, Theresa! I will add you to the list! If you don’t receive the confirmation email today, or if you don’t get the weekly newsletter on Sunday, check your spam filter or “junk” mail. Sometimes they get filtered out. 🙂
The old time way to cook Low Country, Charleston Red Rice was using a Charleston Rice Steamer, THe rice is not all gummy and sticky, Perfect rice, nice and ” crawly: as my Daddy used to say, This utencil is out of production now but soon to be back on the market, Similar recipe but steamed not baked. The Cookbook you cited directs cooks to steam this in a Rice Steamer. Good Stuff! Thanks JERoyall
I am in love with this recipe! I have made it twice now. The perfect addition was placing it in the oven to finish cooking. Thanks so much for sharing!
Thanks, Barbara!
Can this recipe be prepared in a rice cooker?
That’s a great question, Cathleen! I’m not sure — I’ve never tried it. I bet it would probably work if you sauteed the bacon, onion, etc. in a skillet first, and then transferred everything to a rice cooker to finish the dish. Not making any promises, though! 🙂
Easy to make, it was delicious. I took it to a dinner club event this weekend, several have asked me for the recipe.
Thank you! We’re so glad it was a hit.
I love red rice…we have the Charleston Receipts book. What page was the recipe on? I could not find it but I could have an early printed version.
I cooked 1 strip of bacon, 1T of butter, used short grain brown rice(needs 12 more minutes) and since I love onions 1/2 cup more onions. Love ground pepper so I may have wrenched my wrist a bit, and 2 teaspoons of sugar. it was fabulous if I do say so myself.
Hi! I don’t remember which page it’s on in that book. There are two volumes (a first edition and then a “sequel” with more recipes). This recipe was in the first volume.
So glad that you enjoyed the dish. Your version sounds great!
Delicious! First, I pressure cooked 1/2 cup dry red beans. I left out the onion and bacon due to an onion hater in the family and to make the dish meatless. Added 1 teaspoon onion powder when stirring in the salt, sugar and pepper. Added 1/2 teaspoon liquid smoke and precooked red beans before simmering mixture on the stove. It has been years since eating red rice and beans while living in the Carolinas, this recipe was exactly what I was looking for.
We’re so glad you enjoyed it. Thank you for trying it out, Terri!
As a child in Charleston SC, this was a common dish in our house. Mama would add leftover ham, chicken or shrimp ( or all three!) and it was the whole meal. We had it yesterday for Father’s Day and there was none left!
The only difference is Mama cooked it on the stove, she didn’t bake it. I’ve done both and they are both good. This dish also freezes really well.
Thank you for sharing this!
We’re so glad you enjoyed it, Jenifer! Thank you for trying it out.
Tastes great! Easy to prepare
Thank you, TJ!
Enjoyed the dish. Will cook it again! My family enjoyed this dish also
Thank you, Mildred! We’re so glad you enjoyed it. Thank you for trying it out and taking the time to leave a review.
An absolute hit with our entire extended family (and we have some VERY picky eaters)
Thank you for publishing!!
I was born and raised in Savannah, GA. We called this Savannah Red Rice, but it’s all the same. The difference with the way my momma cooked this and your recipe is, momma used smoked sausage instead of bacon and cooked on the stove top. She always paired it with fried fish-usually trout or flounder. Your recipe is wonderful. I just did what momma did. I used sausage.
Thank you, Stan! I’m so glad that it reminds you of your mom. The smoked sausage is a perfect swap!
This was exceptional
Thank you, Mary! We’re so glad you enjoyed it.
Oh my this rice is so flavorful I added chopped pepper a jalapeno and used chicken broth. This is my second time preparing this rice and I can’t wait to fix it for the holiday
We’re so happy to hear this! Thank you for trying it out and taking the time to leave a review.