Check out this easy Southern comfort dish that’s bursting with savory flavor!
Just when I think that I’ve tried all the rice dishes in the world, a new one comes my way to surprise me. As a big fan of rice, I’m amazed by how many ways there are to serve it, each more flavorful than the next. Take Charleston red rice for example—a savory, tomato-based rice dish bursting with aromatics and a rich history. Especially for those down South, this is a dining delight!
Named for the city of Charleston, South Carolina, red rice is especially popular in that region, as well as Georgia. My best friend, who lives in Charleston, says that it’s hard to find a local who doesn’t like this dish; it’s that delicious. If you want to share the joy of Southern homestyle cooking with your family, this is a great and easy place to start.
In this recipe, tender long-grain rice is accompanied by crisp turkey bacon and simmered in a smooth tomato sauce that tastes like how Mama used to make. Although it looks spicy, it’s not at all, which means even sensitive eaters can enjoy it. That being said, red rice still has a beautiful array of flavors—thanks to the sweet onion and celery—so your taste buds won’t ever be bored with it.
Can I use something other than turkey bacon?
Sure! There are other versions made with pork bacon or sausage, but turkey bacon is used in this recipe because it has less fat. You could even use a plant-based bacon alternative from the grocery store, if you’re following a vegan diet. In that case, I’d also recommend using vegetable broth instead of chicken. It’s an easy switch!
How do I store leftovers?
Let your Charleston red rice cool to room temperature for no more than 2 hours, and then transfer it to an airtight container. Refrigerate for 2-3 days, or freeze it for up to 3 months and then thaw it in the fridge for 24 hours. I like to reheat mine in a pot on the stove with 1/4 cup of extra broth to keep it moist. But you can also heat up your portion in the microwave for 1-2 minutes.
Serving suggestions
Bring some Southern country cookin’ to your dinner table by pairing Charleston red rice with Smothered Pork Chops, Collard Greens, and Honey Cornbread. If it’s anything I’ve learned from my Carolina-native best friend, it’s that Southern meals often have the yummiest medley of sweet and savory flavors. So don’t let the fun stop there! Try red rice with Baked BBQ Chicken Legs, Cowboy Beans, or Southern Coleslaw, too.
Ingredients
- 4 slices turkey bacon, chopped
- 1 small onion, diced (about 1 cup)
- 1 celery rib, chopped
- Olive oil, (optional, as needed)
- 2 garlic cloves, minced
- 1 6-ounce can tomato paste
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon granulated sugar,
- Freshly ground black pepper, to taste
- 1 cup uncooked long-grain white rice, rinsed until water runs clear
- 2 1/4 cups low-sodium chicken broth, warmed
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 350°F. In an oven-safe skillet over medium heat, cook the turkey bacon until crisp, about 7 minutes. Use a slotted spoon to remove the bacon, leaving the drippings in the pan.
- Add the diced onion and chopped celery to the skillet. If there's not enough bacon fat, add a splash of olive oil to prevent sticking. Sauté for 3-4 minutes until the onion softens, then add the minced garlic and cook for about 30 seconds until fragrant.
- Stir in the tomato paste, kosher salt, sugar, and black pepper. Cook for 1 minute to meld the flavors. Add the chopped bacon along with the rinsed rice, then pour in the warmed chicken broth. Bring the mixture to a simmer.
- Cover the skillet tightly with foil and transfer to the oven. Bake for 30-40 minutes until the rice is tender and most of the liquid is absorbed. Remove from the oven, let stand for 5 minutes, fluff with a fork, and garnish with chopped fresh parsley before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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