Charleston Red Rice

Charleston red rice gets its color from tomato and its backbone from bacon fat, and the grains steam apart cleanly when you leave the lid alone for the last twenty minutes. Cooks along the coast argue over sausage versus no sausage, but everyone agrees the bottom layer that catches on the pot is the best part.

Ingredients

• 4 thick slices bacon, chopped
• 1 medium yellow onion, finely diced
• 1/2 green bell pepper, finely diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can crushed tomatoes
• 2 tablespoons tomato paste
• 1 1/2 cups long-grain white rice (Carolina Gold if available), rinsed
• 1 3/4 cups chicken stock
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 bay leaf

Instructions

1. Heat a heavy oven-safe pot or Dutch oven over medium heat and cook the bacon until the fat renders and the pieces crisp, about 6 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
2. Add the onion and bell pepper to the bacon fat and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook one more minute.
3. Stir in the tomato paste and let it darken for a minute, then add the crushed tomatoes, stock, salt, black pepper, cayenne, and bay leaf. Bring to a simmer.
4. Add the rinsed rice and the reserved bacon and stir once to distribute everything evenly. Bring back to a gentle simmer.
5. Cover tightly, reduce heat to low, and cook without lifting the lid for 20 to 25 minutes, until the liquid is absorbed and the rice is tender.
6. Alternatively, cover and bake at 350 F for 25 minutes for the most even result. Remove the bay leaf, fluff gently with a fork, and let rest 5 minutes before serving.

Tips

• Rinse the rice until the water runs clear so the grains stay separate instead of turning sticky.
• Resist stirring once the lid goes on. Every peek releases steam and leaves you with unevenly cooked rice.