One Pan Charleston Red Rice
This colorful, buttery rice dish features tomato, bacon, and veggies, soaking up popular Southern spices and flavors!
One Pan Charleston Red Rice
Cuisine:
American
Servings: Serves 4-6
Ingredients
- 1 tablespoon olive oil
- 3 rashers middle bacon, finely chopped
- 1 small yellow onion, finely chopped
- 2 medium stalks celery, finely chopped
- 1/2 red bell pepper, deseeded and finely chopped
- 1 tablespoon minced garlic
- 1/4 cup unsalted butter
- 1 cup uncooked long-grain rice, rinsed
- 1 x 6 oz can tomato paste
- 2 teaspoons kosher salt
- 2 teaspoons raw sugar
- 1 tablespoon Cajun seasoning
- 2 cups chicken broth
- Kosher salt and black pepper, to taste
- Garnish: 2 tablespoons chopped fresh parsley
Preparation
- Heat oil in a large skillet or frying pan at medium-high temperature. Add the chopped bacon and cook for 5 minutes, or until beginning to crisp. Remove the bacon and set aside on a paper towel.
- Reserve the bacon grease and remaining oil in the pan. Add the onion, peppers, and celery and cook for 5 minutes. Add the minced garlic and cook for another minute.
- Add the butter to the vegetables and melt it in the pan for 1-2 minutes. Pour in the rinsed rice and cook, stirring occasionally, for 5 minutes or until the rice has begun to brown.
- Add the remaining ingredients (including the bacon), and mix thoroughly. Bring the red rice to a boil, then cover and reduce the heat to a simmer. Cook for 15-20 minutes, and do not stir!
- Remove the Charleston red rice from the heat and let sit for 5 minutes. Fluff the rice with a fork and serve immediately with a sprinkling of salt and pepper; garnish with fresh parsley.
