I won’t lie my family’s Charleston Red Rice And Sausage has ruined every other rice for me and you’ll be obsessed too.

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I’m obsessed with Charleston Red Rice the way some people collect vinyl. This Gullah Red Rice is nothing like bland boxed sides; it’s fierce, smoky, tomato-bright and messy in the best way.

I can’t get past that hit of bacon drippings and rich tomato sauce, the kind that stains the spoon and makes you go back for one more spoonful. And it’s family, my people have been making versions of this since the early 1900s, so I have standards.

But I still yell when it’s done. Soul food rice that’s impossible to ignore.

Addictive and best eaten with a fork.

Ingredients

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Long grain rice: fluffy base that soaks up all the saucy goodness.
Bacon or salt pork: salty, smoky fat that makes it irresistible.
Bacon drippings: use ’em for extra flavor, it’s pure kitchen gold.
Yellow onion: sweet backbone, gives depth as it softens.
Green bell pepper: bright crunch and a little fresh bite.
Celery: subtle vegetal crunch, keeps things from feeling heavy.
Garlic: punchy, garlicky warmth that ties things together.
Tomato sauce: tangy red richness that turns rice reddish and cozy.
Chicken stock or water: liquid that builds savory, comforting body.
Bay leaf: herbal note, almost background but totally needed.
Kosher salt: brings out everything, taste as you go.
Black pepper: mild heat and peppery snap.
Cayenne or hot sauce: optional kick if you like it spicy.
Vegetable oil: neutral cooking fat if you’re skipping drippings.
Smoked sausage or ham: meaty boost, makes it heartier and more filling.
Plus: mix and match to make it your own.

Ingredient Quantities

2 cups long grain white rice, rinsed

6 slices bacon, chopped (or 6 oz salt pork), reserve drippings

1 medium yellow onion, chopped

1 green bell pepper, seeded and chopped

2 celery stalks, chopped

2 cloves garlic, minced

1 can (15 oz) tomato sauce

2 1/2 cups chicken stock or water, more if needed

1 bay leaf

1 tsp kosher salt, adjust to taste

1/2 tsp black pepper

1/4 tsp cayenne pepper or a few dashes of hot sauce, optional for heat

2 tbsp vegetable oil or use bacon drippings for cooking

Optional: 8 oz smoked sausage or ham, chopped, if you like meatier rice

How to Make this

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1. In a heavy pot or Dutch oven, cook chopped bacon or salt pork over medium heat until crisp and fat is rendered; remove meat with a slotted spoon and reserve the drippings. If you need more fat, add the 2 tbsp vegetable oil to the drippings.

2. Add chopped onion, green bell pepper, and celery to the hot fat; cook, stirring occasionally, until softened and starting to brown, about 6 to 8 minutes. Add the minced garlic in the last 1 minute so it does not burn.

3. Stir in the rinsed rice and toast it lightly with the vegetables for 2 to 3 minutes so each grain gets coated and smells nutty. This little step helps keep the rice from getting gummy.

4. Pour in the tomato sauce and 2 1/2 cups chicken stock or water, scraping up any brown bits from the bottom of the pot. Add the bay leaf, kosher salt, black pepper, and cayenne or hot sauce if using. Stir to combine.

5. Return the cooked bacon (and chopped smoked sausage or ham if you want the meatier version) to the pot, give everything one final stir, and bring to a gentle boil over medium-high heat.

6. Once boiling, reduce heat to low, cover the pot tightly, and simmer undisturbed for 18 to 22 minutes, or until the liquid is absorbed and rice is tender. Avoid lifting the lid too often or the rice will take longer.

7. If the rice seems dry before it’s tender, add 2 to 4 tablespoons more hot stock or water, cover and continue cooking a few more minutes. If it’s soupy, uncover and cook a bit longer to evaporate.

8. When rice is done, remove from heat and let it rest, covered, for 5 to 10 minutes. This helps the grains finish steaming and makes the texture better.

9. Fluff with a fork, remove the bay leaf, taste and adjust seasoning with salt, pepper or a few dashes of hot sauce. Serve hot with extra bacon or chopped parsley if you want.

Equipment Needed

1. Heavy pot or Dutch oven with a tight fitting lid
2. Cutting board
3. Chef’s knife (or a good sharp knife)
4. Slotted spoon (for removing bacon)
5. Wooden spoon or heatproof spatula for stirring
6. Measuring cups and measuring spoons
7. Liquid measuring cup for the stock or water
8. Fine mesh colander or sieve for rinsing rice
9. Fork for fluffing the rice at the end
10. Small bowl or plate to hold the cooked bacon and any extras

FAQ

Q: Can I make this vegetarian or keep it meatless?

A: Yes, you can skip the bacon or salt pork and use 2 tablespoons vegetable oil. Use a bit of smoked paprika or liquid smoke if you miss the smokey flavor, and start with good vegetable stock so it isnt flat.

Q: My rice turned mushy or too dry, what did I do wrong?

A: Mushy rice means you used too much liquid or cooked it too long, or didnt rinse the rice well. Too dry means not enough liquid or the lid wasnt tight. Use 2 1/2 cups stock for 2 cups rinsed long grain rice, bring to simmer, cover and cook low for about 18 20 minutes, then let rest covered 5 minutes before fluffing.

Q: Can I use brown rice instead of white rice?

A: You can, but brown rice needs more liquid and longer cooking time. Use about 2 3/4 to 3 cups stock and plan for 40 50 minutes of cooking, check package directions and adjust seasonings at the end.

Q: Do I have to use bacon drippings, and how much should I use?

A: No, you dont have to. Bacon drippings add flavor so use them if you can. If using drippings, use about 2 tablespoons to saute the veggies, or replace with vegetable oil if you prefer less pork taste.

Q: Can I make this in a rice cooker or Instant Pot?

A: Yes. For a rice cooker, brown the bacon and saute veggies first in a skillet, then transfer everything with sauce and stock and cook like plain rice. For Instant Pot, saute bacon and veggies with saute mode, add rice and liquids, seal and cook on high pressure for 6 minutes, natural release 10 minutes. Adjust liquid slightly if needed.

Q: How long will leftovers last and how do I reheat them?

A: Store in an airtight container in the fridge for 3 to 4 days. Reheat on the stove with a splash of water or stock over low heat, cover until warmed through, or microwave with a damp paper towel to keep it moist. You can also freeze for up to 3 months, thaw overnight in the fridge before reheating.

Charleston Red Rice Recipe Substitutions and Variations

Bacon or salt pork: use pancetta or smoked turkey bacon, or skip and stir in 2 tbsp butter or extra oil for richness.
Long grain white rice: swap in long grain brown rice for nuttier flavor, but add ~10 minutes cooking time and a bit more liquid.
Chicken stock or water: use vegetable stock or low sodium beef broth for a deeper savory base.
Tomato sauce: substitute crushed tomatoes or a can of diced tomatoes pureed briefly, same volume, adds a bit more texture.

Pro Tips

1. Use the bacon drippings for most of the fat, not just the oil. It adds huge flavor, and if the pot looks dry while toasting the rice, add a tablespoon at a time of reserved hot drippings or stock so the grains toast without burning.

2. Don’t lift the lid while it’s simmering. Peek once near the minimum time, but every time you lift it you lose steam and it will take longer or turn out gummy. If it feels a little wet at the end, add only 1 to 2 tbsp hot stock and give it another minute, then rest it.

3. Let it rest covered for at least 5 minutes, longer if you can. The steam finishes cooking the rice and firms up the texture. Then fluff gently with a fork so you don’t mash the grains.

4. Taste and fix at the end, not the start. Tomato sauce and bacon can be salty, so wait until after resting to adjust salt, pepper or heat. If it needs brightness, a squeeze of lemon or a splash of vinegar makes it pop.

Charleston Red Rice Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I won't lie my family's Charleston Red Rice And Sausage has ruined every other rice for me and you'll be obsessed too.

Servings

servings

Calories

433

kcal

Equipment: 1. Heavy pot or Dutch oven with a tight fitting lid
2. Cutting board
3. Chef’s knife (or a good sharp knife)
4. Slotted spoon (for removing bacon)
5. Wooden spoon or heatproof spatula for stirring
6. Measuring cups and measuring spoons
7. Liquid measuring cup for the stock or water
8. Fine mesh colander or sieve for rinsing rice
9. Fork for fluffing the rice at the end
10. Small bowl or plate to hold the cooked bacon and any extras

Ingredients

2 cups long grain white rice, rinsed
6 slices bacon, chopped (or 6 oz salt pork), reserve drippings
1 medium yellow onion, chopped
1 green bell pepper, seeded and chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 can (15 oz) tomato sauce
2 1/2 cups chicken stock or water, more if needed
1 bay leaf
1 tsp kosher salt, adjust to taste
1/2 tsp black pepper
1/4 tsp cayenne pepper or a few dashes of hot sauce, optional for heat
2 tbsp vegetable oil or use bacon drippings for cooking
Optional: 8 oz smoked sausage or ham, chopped, if you like meatier rice

Directions

In a heavy pot or Dutch oven, cook chopped bacon or salt pork over medium heat until crisp and fat is rendered; remove meat with a slotted spoon and reserve the drippings. If you need more fat, add the 2 tbsp vegetable oil to the drippings.
Add chopped onion, green bell pepper, and celery to the hot fat; cook, stirring occasionally, until softened and starting to brown, about 6 to 8 minutes. Add the minced garlic in the last 1 minute so it does not burn.
Stir in the rinsed rice and toast it lightly with the vegetables for 2 to 3 minutes so each grain gets coated and smells nutty. This little step helps keep the rice from getting gummy.
Pour in the tomato sauce and 2 1/2 cups chicken stock or water, scraping up any brown bits from the bottom of the pot. Add the bay leaf, kosher salt, black pepper, and cayenne or hot sauce if using. Stir to combine.
Return the cooked bacon (and chopped smoked sausage or ham if you want the meatier version) to the pot, give everything one final stir, and bring to a gentle boil over medium-high heat.
Once boiling, reduce heat to low, cover the pot tightly, and simmer undisturbed for 18 to 22 minutes, or until the liquid is absorbed and rice is tender. Avoid lifting the lid too often or the rice will take longer.
If the rice seems dry before it's tender, add 2 to 4 tablespoons more hot stock or water, cover and continue cooking a few more minutes. If it's soupy, uncover and cook a bit longer to evaporate.
When rice is done, remove from heat and let it rest, covered, for 5 to 10 minutes. This helps the grains finish steaming and makes the texture better.
Fluff with a fork, remove the bay leaf, taste and adjust seasoning with salt, pepper or a few dashes of hot sauce. Serve hot with extra bacon or chopped parsley if you want.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.