Best 4 Charleston Red Rice Recipes

Indulge in the delectable flavors of Charleston Red Rice, a traditional South Carolina dish steeped in history and culinary heritage. This iconic dish is a harmonious blend of long-grain rice, succulent shrimp, savory bacon, and a vibrant tomato sauce that comes in three tantalizing variations: Classic Charleston Red Rice, a timeless recipe that showcases the essence of this beloved dish; Vegan Charleston Red Rice, a plant-based rendition that caters to those with dietary restrictions or preferences, and Instant Pot Charleston Red Rice, a modern take on this classic that utilizes the convenience of a pressure cooker. Embark on a culinary journey through time and taste as you savor the distinct flavors of Charleston Red Rice, a dish that embodies the spirit of Southern hospitality and charm.

Let's cook with our recipes!

CHARLESTON RED RICE

Charleston Red Rice image

Yummy, and easy to make.

Provided by DJBPITT

Categories Side Dish Rice Side Dish Recipes

Time 1h20m

Yield 8

Number Of Ingredients 10

Ingredients

2 cups uncooked long-grain white rice
6 cups boiling water
1 tablespoon salt
6 slices bacon
2 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:

Preheat oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish.
Bring the rice, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and most of the liquid has been absorbed, 20 to 25 minutes.
While the rice is cooking, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Reserve about 1 tablespoon of bacon drippings in the pan. Reduce heat to medium. Drain the bacon on a plate lined with paper towels; crumble the bacon once cooled enough to handle.
Cook and stir the onions in the reserved bacon drippings until translucent, 5 to 8 minutes. Stir in the crumbled bacon, tomato sauce, tomato paste, sugar, Worcestershire sauce, and hot sauce; bring the mixture to a simmer, reduce heat, and simmer for 10 minutes. Spoon the cooked rice into the prepared baking dish and stir the tomato-bacon mixture into the rice until evenly combined.
Cover the dish and bake in the preheated oven for 45 minutes.

Nutrition Facts : Calories 330.6 calories, Carbohydrate 51.9 g, Cholesterol 14.3 mg, Fat 10.1 g, Fiber 2.8 g, Protein 8.1 g, SaturatedFat 3.3 g, Sodium 1387.7 mg, Sugar 7.9 g

CHARLESTON RED RICE

Charleston Red Rice image

This is pure southern soul food. Its been made for generations in my family since the early 1900's. Every area of the south has a version of red rice but I saw that Zaar did not have a recipe quite like this one. I cannot get enough of this southern delight and thought you might like it as well.

Provided by Recipe Baroness

Categories One Dish Meal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 (6 ounce) can tomato paste
2 medium onions, diced fine
1 bell pepper, diced fine
2 teaspoons salt
2 -3 teaspoons granulated sugar
1 lb bacon, fried and grease held aside
1 lb smoked beef sausage
3 cups water
2 cups raw long grain rice
2 tablespoons black pepper

Steps:

Fry bacon and remove from the pan:.
Saute'onions and peppers in the bacon grease;.
Add tomato paste water salt sugar and pepper.
Cook uncovered slowly about 5 minutes and then add the rice another 5 minutes until mixture is bubbly then pour into the top section of a rice steamer or you can use a very large Pyrex dish.
Pour mixture in and add the sausage and crumble up the bacon and mix into the rice mixture.
Cover and bake for 35- 45 minutes in a preheated oven at 350 degrees or steam in steamer.
I bake it now days but the family recipe says to steam it.

CHARLESTON RED RICE

Charleston Red Rice image

A Lowcountry favorite that likely descended from West African jollof rice, this classic tomato and rice dish is also sometimes called Carolina red rice - or simply red rice. It often contains sausage, but this version, inspired by how the chef Millie Peartree's mother, Millie Bell, used to make it, relies on bacon for its depth. (Still, if you'd like to add sausage, just let it sear with the vegetables in Step 3.) To start, the "holy trinity" (bell pepper, onion and celery) is cooked in the bacon fat, infusing the cooking liquid. Then, the rice is baked to ensure it's perfectly cooked. Serve this alongside baked chicken or ham, green beans or collard greens, for a full, satisfying meal.

Provided by Millie Peartree

Categories grains and rice, side dish

Time 4h

Yield 8 servings

Number Of Ingredients 16

Ingredients

Nonstick cooking spray
6 bacon slices
1 medium Vidalia or other sweet, Spanish or yellow onion, chopped
2 celery ribs, chopped
1 large green bell pepper, chopped
1 teaspoon kosher salt, plus more to taste
2 garlic cloves, minced
2 cups long-grain or Carolina gold rice, rinsed until water runs clear
1 (14-ounce) can tomato purée
1 1/2 cups chicken stock or water, plus more as needed
1 tablespoon hot sauce
1 teaspoon Cajun seasoning
1 teaspoon granulated sugar
1/2 teaspoon black pepper
Pinch of ground cayenne
Parsley leaves, for garnish

Steps:

Heat oven to 350 degrees and coat a 9-by-13-inch baking dish with cooking spray.
In a large (12-inch) heavy skillet over medium heat, fry the bacon until crisp, about 3 minutes per side. Remove the bacon to paper towels to drain, leaving behind drippings. Crumble the bacon and set aside.
In the same skillet, add the chopped onion, celery, bell pepper and 1 teaspoon salt, and sauté until the onion is translucent, about 5 minutes. Add garlic and sauté until fragrant, another 30 seconds.
To the skillet, add the rinsed rice. Stir and toast the rice for 30 seconds. Add the crumbled bacon, tomato purée, stock, hot sauce, Cajun seasoning, sugar, pepper and cayenne.
Bring the rice and vegetables to a boil, then reduce the heat to low and simmer for about 5 minutes. Taste and add salt, if needed.
Carefully transfer ingredients to the greased baking dish. Cover the baking dish tightly with foil, and bake until the rice is tender, about 40 to 50 minutes. Check the rice after about 30 minutes to make sure all the liquid is absorbed, and the rice is tender. (If it's too dry or not cooked all the way through, add a few tablespoons of water or stock at a time, if necessary, and cook a little longer.) Fluff with a fork before serving and garnish with parsley leaves.

CHARLESTON RED RICE

Charleston Red Rice image

While visiting in South Carolina,I book a cookbook,this recipe is in the book. My brother in law is from S. Carolina and says his Mother made red rice when he was growing up.

Provided by L D

Categories Rice Sides

Number Of Ingredients 9

Ingredients

8 oz tomato paste
1 1/2-2 cans(8 oz) water
2 onions,chopped fine
3 t. salt
2 c long grain white rice
2-3 t. sugar
4 strips bacon
bacon grease
dash of pepper

Steps:

1. Fry the bacon and remove from pan. Saute onions in bacon grease add tomato paste,water,salt,rice,sugar and pepper. Bring to a boil,cover, cook on low 18-20 minutes until rice is tender. Crumble bacon and stir into rice with a fork.

Tips:

Rinse the rice before cooking: This helps remove starch and prevents the rice from sticking together.
Use a heavy-bottomed pot: This helps distribute the heat evenly and prevents the rice from scorching.
Bring the water to a boil before adding the rice: This helps prevent the rice from becoming mushy.
Reduce the heat to low and simmer the rice: This helps the rice cook evenly and prevents it from boiling over.
Let the rice rest for 5 minutes before serving: This allows the rice to absorb any remaining liquid and fluff up.
Season the rice to taste: You can add salt, pepper, garlic powder, onion powder, or other seasonings to taste.

Conclusion:

Charleston Red Rice is a side dish that is easy to make and packed with flavor. It is a classic Southern dish that is perfect for any occasion. Serve it with your favorite main course and enjoy!