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5 from 10 votes

Charleston Red Rice

A classic Lowcountry side dish made with long-grain rice baked in a rich tomato base with bacon, onion, and garlic. The rice turns out fluffy, tender, and full of warm Southern flavor, making it an easy, reliable addition to any family meal.
Course Side Dish
Cuisine Southern
Keyword charleston red rice, gullah red rice, red rice, red rice recipe, savannah red rice
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 people
Calories 261kcal
Author Blair Lonergan

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.
    Frying bacon in a skillet.
  • 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.
    Stirring the tomato paste mixture in a white cast iron skillet.
  • 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.
    Pouring water into a skillet of red rice.
  • 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.
    Lid covering a pan of red rice.
  • Fluff the rice, garnish with fresh parsley, and serve.
    Overhead shot of Charleston red rice in a white cast iron skillet.

Video

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

Serving: 1/6 of the recipe | Calories: 261kcal | Carbohydrates: 33g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 952mg | Potassium: 376mg | Fiber: 2g | Sugar: 5g | Vitamin A: 673IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 1mg