I grew up eating this in Charleston, South Carolina ~ it's soooooo good!
A true Lowcountry delight, there are nearly as many ways to prepare red rice as there are cooks in Charleston, but the basic recipe remains the same: rice, tomatoes and pork fat simmered together to make delicious! This dish is perfect served with fried seafood or cooked greens. If you don’t eat pork, vegetable fat can be used with good results.
- 4 strips bacon, cut into 1 inch pieces
- 2 onions, chopped fine
- 1 small can tomato paste (6 ounces)
- 2 ¼ cups water
- 3 teaspoons salt
- 2-3 teaspoons sugar
- ½ teaspoon pepper
- 1 cup long grain rice
- 8 tablespoons bacon grease (optional)
InstructionsFry bacon, remove from pan. Sauté onions in grease. Add tomato paste, water, salt, sugar and pepper. Bring mixture to boil, then add rice and extra bacon grease (if desired). Bring to boil again, stir well, and then reduce heat to low. Do not open and stir again until rice is completely cooked (follow directions on rice package), stir in crumbled bacon and serve.
Adapted from Charleston Receipts Repeats