Charleston Red Rice
Another iconic side dish from the Lowcountry! Long grain rice is cooked with bacon, onion, bell pepper, and celery. Pureed tomatoes give it the red color. A classic made with Camper Seasoning Mix, Camper Seasoning Mix. Add beans for a Red Rice and Beans version!
Ingredients
- 1.5 tsp Camper Seasoning Mix
- 2 cups long grain rice — rinsed and drained
- 1.5 cups chicken broth
- 2 stalks celery — diced
- 1 onion — diced
- 1 green bell pepper — diced
- 2 cloves garlic — minced
- 6 slices of thick sliced bacon — cubed
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tsp hot sauce
- 2 cups pureed tomatoes
- Serving: 1/2 cup flat-leaf parsley — chopped
Cooking Steps
Preheat oven to 350 degrees.
In a large pan, slowly cook bacon until crisp.
After it is cooked, remove from the pan and set aside.
With the bacon grease still in the pan, sauté the onion, bell pepper, celery and garlic for 5 minutes.
Over low heat, add the rice and sauté for 45 seconds.
Add the tomato puree, chicken broth, hot sauce, and bacon to the rice and vegetable mixture and stir well.
Add the Camper Seasoning Mix and salt and black pepper and stir well.
Transfer the mixture to a greased 9" x 13" casserole pan.
Cover with foil and cook for 55 minutes.
Fluff the rice with a fork and garnish with parsley.
Variation: Red Rice and Beans - Stir 1.5 cups of light red kidney beans (drained and rinsed) to the rice and vegetable mixture before cooking in the oven.