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Charleston Red Rice

Charleston Red Rice

Get ready to fall head over heels for the most soul-satisfying rice dish to ever grace a Southern table!

Charleston Red Rice isn’t just a side dish – it’s a flavor-packed showstopper that transforms simple ingredients into pure comfort food magic.

The smoky bacon, sweet tomatoes, and perfectly seasoned rice create a harmony that’ll have everyone asking for your secret.

This isn’t your average rice pilaf. We’re talking about a dish that’s been perfected in Charleston kitchens for generations, where every grain gets coated in that gorgeous red sauce and infused with smoky bacon goodness.

The beauty lies in how the flavors meld together during that slow oven bake, creating layers of taste that hit different with every single bite.

Ingredients

For the Rice Base:

  • 6 cups boiling water
  • 2 cups uncooked long-grain white rice
  • 1 tablespoon sea salt
  • Cooking spray for greasing

For the Red Sauce:

  • 6 slices thick-cut bacon
  • 2 large onions, chopped
  • 1 (8-ounce) can tomato sauce
  • 1 (6-ounce) can tomato paste
  • 1 tablespoon white sugar
  • 2 teaspoons Worcestershire sauce
  • 1 dash hot pepper sauce

Steps

  1. Preheat your oven to 325°F (165°C) and generously grease a 2-quart baking dish with cooking spray. This lower temperature ensures the rice doesn’t dry out during the long bake time.
  2. In a large saucepan, bring 6 cups water, 2 cups rice, and 1 tablespoon salt to a rolling boil. Once boiling, reduce heat to medium-low, cover tightly, and simmer for 20-25 minutes until the rice is tender and most liquid is absorbed. The rice should still have a slight bite since it’ll continue cooking in the oven.
  3. While the rice cooks, place 6 bacon slices in a large cast iron skillet over medium-high heat. Cook for 10 minutes, turning occasionally, until evenly browned and crispy. The bacon should render enough fat to leave about 2 tablespoons of drippings in the pan.
  4. Transfer bacon to a plate lined with paper towels and let cool. Reserve 1 tablespoon of the bacon drippings in the skillet (pour off excess if needed). Once cool enough to handle, crumble the bacon into bite-sized pieces.
  5. Reduce heat to medium and add chopped onions to the reserved bacon drippings. Cook and stir for 5-8 minutes until translucent and softened. The onions should be golden but not browned.
  6. Stir in the crumbled bacon, tomato sauce, tomato paste, sugar, Worcestershire sauce, and hot sauce. Bring the mixture to a gentle simmer, then reduce heat to low and continue simmering for 10 minutes. The sauce should thicken slightly and the flavors should meld together beautifully.
  7. Spoon the cooked rice into your prepared baking dish and pour the tomato-bacon mixture over top. Using a silicone spatula, gently fold everything together until the rice is evenly coated with the red sauce. The mixture should look uniformly colored.
  8. Cover the dish tightly with aluminum foil and bake for 45 minutes. The rice should be tender and the flavors fully integrated. Let rest for 5 minutes before serving to allow the moisture to redistribute.

Smart Swaps

  • Turkey bacon instead of regular bacon for lower fat content
  • Brown rice for extra fiber (increase cooking time by 10 minutes)
  • Low-sodium tomato sauce to reduce salt content
  • Smoked paprika (1 teaspoon) for extra smoky flavor without bacon

Make It Diabetes-Friendly

Sugar Substitutions:

  • Replace 1 tablespoon sugar with 1 tablespoon erythritol (1:1 ratio, reduces carbs by 4 grams per serving)
  • Stevia blend works at 1/2 teaspoon instead of the full tablespoon
  • Sugar-free ketchup (2 tablespoons) can replace both sugar and some tomato sauce

Rice & Carb Modifications:

  • Swap white rice with cauliflower rice (reduces carbs by 35 grams per serving)
  • Use brown rice to lower glycemic index by 20%
  • Half rice, half riced cauliflower blend reduces total carbs by 50%

Portion & Timing Tips:

  • Recommended serving size: 3/4 cup portion (approximately 28 carbs per serving with white rice)
  • Best eaten: As part of a balanced meal with protein and vegetables
  • Pair with: Grilled chicken or fish to slow glucose absorption

Total Carb Reduction: Original recipe 32 carbs per serving → Cauliflower rice version 8 carbs per serving (75% reduction)

Pro Tips

  • Let the rice rest 5 minutes after baking for perfect texture
  • Double the recipe for meal prep – it freezes beautifully for up to 3 months
  • Use an instant-read thermometer to check that internal temperature reaches 165°F (74°C) for food safety

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