Side Dishes > United States > Charleston Red Rice >
Charleston Red Rice
2 C long-grain white rice
6 C boiling water
1 TBS salt
6 slices bacon
2 onions, chopped
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
1 TBS granulated sugar
2 tsp. Worcestershire sauce
1 dash hot sauce
Preheat oven to 325-degrees F. Grease a two-quart baking dish. Bring the rice, water and salt to a boil in a cooking pot. Reduce heat to medium-low. Cover and simmer until rice is tender and most of the liquid has been absorbed, about twenty to twenty-five minutes. In a skillet, cook the bacon over medium-high heat until evenly browned, about ten minutes. Reserve one tablespoon of bacon grease in the skillet; reduce heat to medium. Drain bacon on a plate lined with paper towels. Once cooled, crumble bacon. Cook and stir onions in the reserved bacon grease until translucent, about five to eight minutes. Stir in the crumbled bacon, tomato sauce, tomato paste, sugar, Worcestershire sauce and hot sauce; bring mixture to a simmer. Reduce heat; simmer for about ten minutes. Spoon cooked rice into the prepared baking dish; stir in tomato-bacon mixture until evenly combined. Cover and bake for about forty-five minutes. Serve.
Note: Charleston Red Rice is also known as Savannah Red Rice.
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Food Fare Culinary Collection: American Food & Culture
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