Charleston Red Rice Recipe: Authentic Lowcountry Side Dish with Bacon and Tomatoes

Charleston red rice is a Lowcountry classic: long-grain rice simmered in tomatoes with smoky bacon, onion and bell pepper until every grain turns brick red and savory. It is a one-skillet side dish that takes about 45 minutes, serves 6, and goes with nearly any Southern main. Many cooks add smoked sausage to turn it into a full meal.

What Is Charleston Red Rice?

Red rice, also called Lowcountry red rice, is a tomato-based rice dish from coastal South Carolina and Georgia. Despite the name, it is not made with red-bran rice. The color comes from tomato, and the base is plain long-grain white rice. Rice was the region’s major crop, and the dish is closely tied to the Gullah Geechee communities, whose foodways carry West African rice traditions. It is related to other tomato rice dishes such as jollof rice.

Ingredients

• 6 slices bacon, chopped
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 3 tbsp tomato paste
• 1 can (14.5 oz) diced tomatoes, with their juice
• 1 cup chicken broth, plus 1/2 cup water
• 1 1/2 cups long-grain white rice (not instant)
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp sugar, to balance the tomato
• 1 tsp hot sauce, or to taste
• Salt and black pepper
• Optional: 8 oz smoked sausage, sliced into rounds

Prep: 10 minutes · Cook: 35 minutes · Serves: 6

How to Make Charleston Red Rice

1. Render the bacon. In a large lidded skillet or Dutch oven, cook the bacon over medium heat until crisp. Remove it with a slotted spoon and leave about 2 tablespoons of fat in the pan. If using sausage, brown it in the fat now, then set it aside with the bacon.
2. Soften the vegetables. Cook the onion and bell pepper in the fat for 5 minutes until soft. Add the garlic and cook for 30 seconds.
3. Toast the tomato. Stir in the tomato paste, paprika and thyme and cook for 2 minutes, until the paste darkens slightly.
4. Add the liquid and rice. Pour in the diced tomatoes with their juice, the broth and the water. Add the rice, sugar, hot sauce, 1/2 teaspoon salt and a few grinds of pepper. Stir once and bring to a boil.
5. Simmer covered. Reduce the heat to low, cover tightly and cook for 20 minutes without lifting the lid.
6. Rest and finish. Remove from the heat and let the pan sit covered for 10 minutes. Fluff with a fork, fold in the bacon (and sausage), then taste and adjust the salt.

Tips for Perfect Red Rice

• Keep the lid on. Lifting it lets steam escape and leaves the top layer undercooked.
• Use long-grain rice. It stays separate. Short-grain rice turns sticky in this much tomato.
• Do not skip the rest. The 10 minutes off the heat lets the rice finish evenly.
• Oven method: bring everything to a boil on the stove, cover and bake at 350°F (175°C) for 30 minutes for even cooking.
• Dial the heat. Add cayenne or a diced jalapeño, or leave the hot sauce out for a mild version.

Variations

• With sausage: smoked andouille or kielbasa makes it a main dish.
• With shrimp: stir in peeled shrimp for the last 5 minutes of the rest, covered, until pink.
• Vegetarian: skip the bacon, cook the vegetables in 2 tablespoons of olive oil, use vegetable broth and add smoked paprika for depth.

What to Serve with Red Rice

Red rice is a natural partner for fried or roasted chicken, shrimp, and barbecue. Try it next to our Traeger brisket or a tray of baked mac and cheese for a full Southern spread.

Storage and Reheating

Cool leftovers quickly and refrigerate within 2 hours in an airtight container. Rice left at room temperature can grow Bacillus cereus, so do not leave it out. Eat within 3 to 4 days. Reheat with a splash of water until steaming hot (165°F / 74°C), per FDA guidance on safe temperatures. It also freezes for up to 2 months.

FAQs

Final Thoughts

Bacon, tomato and rice are all this dish needs. Keep the lid on, let it rest, and you get fluffy, flavorful rice every time.