Charleston Red Rice

1. 1

   Preheat the oven to 325 degrees F (165 degrees C) and grease a 2-quart baking dish.

2. 2

   In a saucepan, bring water, rice, and salt to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is tender and most of the liquid is absorbed, 20 to 25 minutes.

3. 3

   While the rice cooks, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Keep about 1 tablespoon of bacon drippings in the pan and reduce the heat to medium. Drain the bacon on a paper towel–lined plate; once cool enough to handle, crumble the bacon.

4. 4

   Cook and stir the onions in the reserved bacon drippings until translucent, 5 to 8 minutes. Stir in the crumbled bacon, tomato sauce, tomato paste, sugar, Worcestershire sauce, and hot sauce; bring to a simmer, reduce the heat, and simmer for 10 minutes.

5. 5

   Spoon the cooked rice into the prepared baking dish and stir in the tomato-bacon mixture until evenly combined.

6. 6

   Cover the dish and bake in the preheated oven for 45 minutes.

• Calories 451.14 kcal High
• Protein 13.02 g Good Source
• Carbs 60.88 g Moderate
• Total Fat 18.79 g High
• Saturated Fat 1.71 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 4.07 mg Low Source
• Sodium 427.67 mg Moderate
• Fiber 5.74 g Good Source
• Sugar 6.97 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 174.36 mg Moderate
• Iron 5.33 mg Good Source
• Potassium 877.72 mg Moderate
• Vitamin A 591.14 mcg_rae Good Source
• Vitamin C 103.55 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Onions 🧅