Charleston Red Rice

4.72 from 7 votes

This classic red rice recipe is a Lowcountry side dish of long grain white rice that's baked with bacon, onion, garlic, and tomato!

Course Side Dish

Cuisine Southern

Keyword charleston red rice, gullah red rice, red rice, red rice recipe, savannah red rice

Prep Time 10

Cook Time 50

Total Time 1

Servings people

Calories 261kcal

Author Blair Lonergan

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.

Use an oven-proof skillet (like this 2.25-quart cast iron braiser), or transfer the rice to a 2-quart baking dish if you don't have a cast iron skillet.

Total cooking time will vary depending on a number of factors (such as the size and depth of your baking dish, how hot the mixture is when it goes into the oven, etc.). For instance a cast iron braiser will cook the rice faster than a glass or ceramic baking dish.

Keep a close eye on the rice. Overcooked rice will have a mushy, gummy texture, which is not ideal. If the rice absorbs all of the liquid before it's tender, add a little bit more water to the pan, fluff with a fork, cover, and return to the oven for an extra 5-10 minutes.

Simmer before baking. I learned this tip from Southern Living, and it works really well! By simmering the rice, vegetables, and cooking liquids in a skillet on the stovetop (to reduce the liquid) before finishing it in the oven, you'll get separate yet tender and fluffy grains. Sometimes baked rice can have a mushy, gummy texture -- but not here!

Cover the rice tightly in the oven. Otherwise, steam will escape during the cooking process and the rice will not cook properly.

Stir regularly. Even when the rice is in the oven, use a fork to fluff and stir the dish every 15 minutes or so. This will keep the grains fluffy and separate and will help the rice cook evenly.

Do not substitute with brown rice, instant rice, or other varieties of rice, since the amount of liquid and the cooking time in this recipe is specifically tailored for long-grain white rice.

Garnish with fresh herbs like parsley for a bright touch of color and flavor.