Charleston Red Rice with Smoky Bacon and Peppers

Why You’ll Love This Recipe

• Classic Lowcountry comfort: fluffy, tomato-kissed rice with smoky depth.
• Hands-off baking yields perfect, separate grains every time.
• Flexible protein: bacon or smoked sausage—both delicious.
• Make-ahead friendly and great for gatherings or weeknights.

Grocery List

• Produce: 1 yellow onion, 1 green bell pepper, 4 garlic cloves, 2 scallions or parsley (for garnish)
• Dairy: Unsalted butter
• Pantry: Long-grain white rice, thick-cut bacon or smoked sausage, neutral oil, tomato paste, crushed tomatoes (14.5 oz), low-sodium chicken stock, light brown sugar, kosher salt, black pepper, paprika, cayenne, dried thyme, bay leaves, hot sauce (optional)

Full Ingredients

Rice and Aromatics

• 2 cups long-grain white rice (such as Carolina Gold if available), rinsed until water runs clear and drained
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced

Tomato Base

• 3 tbsp tomato paste
• 1 can (14.5 oz) crushed tomatoes
• 2 cups low-sodium chicken stock
• 2 tsp light brown sugar
• 2 bay leaves

Protein

• Choose one: 8 oz thick-cut bacon, chopped; OR 12 oz smoked sausage (andouille or kielbasa), cut into 1/4-inch half-moons
• 1 tbsp neutral oil (only if using sausage or lean bacon to ensure about 2 tbsp fat in the pan)

Seasonings and Finish

• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp sweet paprika
• 1/4 tsp cayenne pepper (adjust to taste)
• 1 tsp dried thyme
• 1 tbsp unsalted butter
• 2 scallions, thinly sliced, or 2 tbsp chopped flat-leaf parsley, for garnish
• Hot sauce, for serving (optional)

Step-by-Step Instructions

Step 1: Preheat, rinse, and prep

Heat the oven to 350°F with a rack in the center. Rinse the rice under cool running water, swishing with your fingers, until the water runs mostly clear, 1–2 minutes. Drain very well. Dice the onion and bell pepper and mince the garlic.

Step 2: Render the smoky meat

In a 12-inch oven-safe skillet or Dutch oven over medium heat, cook the bacon until crisp around the edges and 2–3 tablespoons of fat render, 6–8 minutes. If using smoked sausage, add 1 tablespoon neutral oil first, then brown the sausage until lightly crisp, 5–7 minutes. Leave about 2 tablespoons of fat in the pan and remove any excess if needed.

Step 3: Soften the aromatics

Add the onion and bell pepper plus a pinch of salt. Cook, stirring occasionally, until softened and sweet, 5–7 minutes. Stir in the garlic and cook until fragrant, 30–60 seconds.

Step 4: Build the tomato base

Stir in the tomato paste and cook, stirring, until it darkens slightly and smells sweet, 2–3 minutes. Sprinkle in paprika, cayenne, thyme, black pepper, brown sugar, and 1 teaspoon kosher salt. Pour in the chicken stock and crushed tomatoes, scraping up any browned bits. Add the bay leaves and bring to a lively simmer.

Step 5: Add the rice

Stir the well-drained rice into the simmering tomato mixture, making sure every grain is moistened and evenly distributed. Return just to a bare simmer. Taste the liquid and adjust salt if needed—it should be well seasoned but not too salty.

Step 6: Bake until tender

Cover tightly with a lid or a double layer of foil, crimping the edges to seal. Bake at 350°F for 35 minutes without peeking. If your oven has hot spots, rotate the pan once at the 20-minute mark.

Step 7: Rest, fluff, and finish

Remove from the oven and let rest, covered, for 10 minutes to settle the steam. Uncover, remove bay leaves, and fluff gently with a fork, folding in the butter until melted. Sprinkle with scallions or parsley. Taste and adjust with a pinch more salt or a few dashes of hot sauce if you like. Serve warm.

Pro Tips

• Rinse rice thoroughly. Removing surface starch is the secret to fluffy, separate grains.
• Toast the tomato paste. Those 2–3 minutes transform the sauce from sharp to sweet-savory.
• Mind the fat. Aim for about 2 tablespoons rendered fat in the pan for the best flavor and grain coating.
• Seal tightly. A snug lid or double foil traps steam so the rice cooks evenly in the oven.
• Customize texture. For slightly drier, toastier edges, uncover for the last 5 minutes of resting and fluff again.

Variations

• Sausage and Okra: Add 1 cup sliced okra over the rice before baking; bake as directed.
• Lowcountry Shrimp Twist: After baking 35 minutes, uncover and nestle 8 oz peeled shrimp on top. Re-cover and bake 5 more minutes, then rest 10 minutes.
• Vegetarian and Smoky: Skip meat; use 2 tbsp olive oil and 1/2 tsp smoked paprika. Add 8 oz roasted mushrooms for heft.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat with a splash of water, covered, in a 325°F oven for 15–20 minutes or in the microwave until hot. Freeze up to 2 months; thaw overnight in the fridge before reheating. Make ahead: Cook the tomato-meat base (through Step 4) up to 3 days in advance; reheat to a simmer, stir in rice, and bake as directed.

Nutrition (per serving)

Approximate values for 1 of 6 servings (with bacon): 440 calories; 50 g carbohydrates; 12 g protein; 20 g fat; 870 mg sodium; 3 g fiber.