Charleston Red Rice Recipe for 7 Servings

Instructions:

1. Place your diced bacon in a cold Dutch oven over medium heat. Let it sizzle slowly to render out the fat without burning the meat. Cook until the bacon is crispy and golden, then remove the bits with a slotted spoon, leaving that liquid gold fat in the pan.
2. Toss the onion and bell pepper into the bacon fat. Sauté for about 5 minutes until they’re soft and the onion is translucent. Stir in the minced garlic and cook for just 30 seconds — don't let it turn bitter.
3. Add your rinsed rice and stir it constantly for 2-3 minutes until the grains look opaque and smell nutty.
4. Push the rice to the sides and drop the tomato paste in the center. Stir the paste into the fat for 2 minutes until it darkens.
5. Pour in the broth, Worcestershire, sugar, paprika, cayenne, salt, and pepper. Bring it to a simmer, scraping the bottom of the pot. Stir the bacon bits back in, cover tightly, and slide it into a preheated 350°F oven.
6. Bake for 45 minutes without peeking. Once done, take it out and let it sit, covered, for 10 minutes. This is where the magic happens — the remaining steam finishes the grains. Remove the lid and fluff with a fork until the grains are velvety and separated.