Charleston Red Rice is a staple side dish in the lowcountry regions of South Carolina and Georgia. It combines long grain white rice with crisp bacon, onions, celery, bell pepper, and tomatoes into a tasty dish that is a little spicy, smoky, and sweet.
If you have never tried Charleston red rice, you are in for a treat. This easy baked rice dish lends so much flavor to everything it is served with. You are going to love it. I like serving it with smothered chicken, pan-fried pork chops, chicken fried chicken, or popcorn shrimp.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Bacon: You can substitute andouille sauce or any smoked sausage.
- Bell pepper: green or red
- Long-grain rice: I use jasmine or basmati rice because I love how well they cook, but you can use any long-grain white rice.
- Chicken broth: preferably low-sodium
- Seasonings: freshly ground black pepper and salt. Though not traditional, I like to add a little Cajun or Creole seasoning for flavor depth.
- Fresh herbs: fresh chopped parsley or thyme
- Hot sauce: like Frank’s hot sauce
How to Cook Red Rice
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, cook the chopped bacon over medium-low heat in a Dutch oven until crispy. Use a slotted spoon to move the cooked bacon to paper towels to drain. Leave about a tablespoon of bacon fat in the pot. Add the onions, celery, and bell pepper and saute over medium-low heat until the onions and celery are soft. Reduce the heat to low and add the garlic, cooking for a minute while stirring.
Stir in the rice, chicken broth, tomato paste, sugar, Cajun seasoning, salt, black pepper, and cooked bacon. Scrape the bottom of the pot to get up all those delicious brown bits. Bring the mixture to a boil, then reduce and simmer for about 5 minutes, uncovered. Cover the dish and place it in the oven for 35-40 minutes or until the liquid is absorbed. Remove the lid and fluff the rice several times while it is baking.
Preparation Tips and Storage
- Use a Dutch oven for this recipe. I use my 3.5 quart, but a 2.5 or 3 quart Dutch oven would work as well. If you don’t have a Dutch oven, use a saucepan and transfer it to a 2.5 quart casserole baking dish with a lid.
- Fluff the rice a couple of times while it is baking. This can be easily done while the rice is on the oven rack. Just remember that the pot will be hot, including the lid and its handle.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power with a dampened paper towel over the dish.
Serving Suggestions
Try this delicious rice with grilled shrimp, marinated grilled chicken, shrimp creole, or Cajun chicken. Other favorites include corn fritters, blackened mahi mahi, and country-style ribs.
More Rice Recipes
Charleston Red Rice Recipe
Ingredients
- 6 slices uncooked smoked bacon
- 1 medium yellow onion chopped
- 1 rib celery chopped
- 1 red or green bell pepper chopped
- 3 cloves garlic mincd
- 1 cup uncooked long grain white rice
- 1¾ cup low sodium chicken broth
- 1 (6 ounc) can tomato paste
- 2 teaspoons granulated sugar
- 1 teaspoon Cajun or Creole seasoning
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- fresh chopped parsley
- 1-2 dashes hot sauce
Instructions
- Preheat the oven to 350 degrees.
- Cook the chopped bacon over medium low heat in a Dutch oven until crispy. Use a slotted spoon to move the cooked bacon to paper towels to drain. Leave about 1 tablespoon of bacon fat in the pot.
- Add the onions, celery, and bell pepper and saute over medium low heat until the onions and celery are soft. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring.
- Stir in the rice, chicken broth, tomato paste, sugar, Cajun seasoning, salt, black pepper, and cooked bacon. Scrape the bottom of the pot to get up all those delicious brown bits. Bring the mixture to a boil, then reduce and simmer for about 5 minutes uncovered.
- Cover the dish and place it in the oven for 35-40 minutes or until the liquid is absorbed. Remove the lid and fluff the rice several times while it is baking.
- Top with chopped fresh parsley and serve with hot sauce.
Notes
- Use a Dutch oven for this recipe. I use my 3.5 quart but a 2.5 or 3 quart Dutch oven would work as well. If you don’t have a Dutch oven use a saucepan and transfer and tranfer it to a 2.5 quart casserole dish with a lid.
- Fluff the rice a couple of times while it is baking. This can be easily done while the rice is on the oven rack. Just remember that the pot will be hot including the lid and its handle.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power with a damped paper towel over the dish.
Karletta
This is the perfect dish to add to my summer bbq menu. Something new and fresh for my guests to try. We love it!
Clarice
My husband would love this! He’s really into spicy food, and this sounds easy to make. I agree with you that adding little Cajun can add more depth to the flavor. Thank you for sharing the recipe. Can’t wait to try this.
Beth Pierce
Thanks, Clarice! Enjoy!
Jennifer Passmore
Rice is one of my staple foods that I eat, because I can’t eat a lot of other foods. This sounds incredible! I would love to “spice up my rice,” so to speak, and this seems like a great way to do it! Thanks for the great recipe!
Beth Pierce
My pleasure, Jennifer!
Ana
This was a real winner! It was a hearty and comforting side dish that went great with our pan fried chicken. I’ll definitely be making this again for family dinners.
Tara
We all loved this. Had it with some creamy baked chicken and the flavors were perfect. What a great variation from the typical dirty rice.
Beth Pierce
Thank you, Tara! I am so glad that you liked it!
Marie Gizelle
I had not had rice for years now 😅 this was such a yummy recipe with all the bacon, herbs, and spices! Thanks for sharing!
Beth Pierce
My pleasure, Marie!
Angela C
This was such a delicious recipe! It was easy to prepare and the entire family loved it. I can’t wait to make it again!!
Beth Pierce
Thank you, Angela! I am so glad that they liked it.
Julie
Rice is one of my favorite side dishes, and I love this recipe for Charleston Red Rice. It is delicious. Next time, my husband asked me to substitute the bacon, I wonder if there is vegan bacon?
Beth Pierce
Thanks, Julie! Yes there is vegan bacon!
Catalina
This Charleston red rice was phenomenal! The rich, smoky flavor from the sausage and the perfectly cooked rice made it a delicious side dish.
Beth Pierce
Thank you, Catalina!
Emily
This red rice recipe looks so tasty! I’ve not tried something like this yet, but it’s totally a dish I’d love to try making mysef.
Beth Pierce
This red rice is easy to make and very flavorful. We enjoyed it with grilled smoked sausage and roasted corn on the cob. It was a delicious meal.
Michelle
I’ve never tried Creole seasoning in food before, but it sound like it would be so delicious! I have to give this recipe a try soon.
Beth Pierce
Thanks, Michelle! Enjoy!
Michelle
My first time trying Charleston rice at home and it tasted just like it did at the restaurant. Great recipe!
Beth Pierce
Thank you, Michelle!
Ben
This is some of the best rice of any kind I have ever made. I love the flavors and the color. I threw in some andouille, and it was FANTASTIC!
Beth Pierce
Thanks, Ben! I am so glad that you liked it.
Katie Crenshaw
Growing up, my mom called this “Spanish Rice.” We loved it. I am so glad I found this recipe. It is just like I remembered. So good!
Beth Pierce
Thank you, Katie! It is a little different than Spanish rice. I do have a Spanish rice recipe going up in the next 7-10 days!
Janie
I don’t normally eat plain rice. I love flavored rice and this recipe hit the spot. Love the bacon and the spicy heat from the hot sauce. I could eat this all through the week!
Beth Pierce
Thank you, Janie! So happy that you enjoyed it!