Charleston Red Rice
Serves: 2
Madilyn Boehm
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
6 cups
Water (boiling)1 tbsp
Salt230 g
Tomato Sauce (can)170 g
Tomato Paste (can)1 tbsp
White Sugar2 tsps
Worcestershire SauceDirections:
1
Preheat oven to 325 degrees F (165 degrees C)
2
Grease a 2-quart baking dish
3
Bring the rice, water, and salt to a boil in a saucepan
4
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
5
While the rice is cooking, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes
6
Reserve about 1 tablespoon of bacon drippings in the pan
7
Reduce heat to medium
8
Drain the bacon on a plate lined with paper towels; crumble the bacon once cooled enough to handle
9
Cook and stir the onions in the reserved bacon drippings until translucent, 5 to 8 minutes
10
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
11
Spoon the cooked rice into the prepared baking dish and stir the tomato-bacon mixture into the rice until evenly combined
12
Cover the dish and bake in the preheated oven for 45 minutes