Recipe Charleston red rice (USA, South Carolina)

The traditional South Carolina rice recipe is reminiscent of Jambalaya and Central Asian pilaf. But it has African origins (West African jollof rice), and slightly different cooking techniques and products. The rice is cooked in tomato juice instead of just water, but it is cooked like a pilaf. That's why it is red and crumbly. Another distinctive feature of this recipe is the smoky flavour of the dish. That's why smoked bacon or sausage is always used, or for a vegetarian version, smoked paprika. This is a classic dish of the Gullah people - African Americans from the coastal regions of South Carolina, Georgia and Florida. It can be both a main dish and a side dish.
The nuances of ingredients and technology:
- smoked bacon can be combined or replaced with smoked sausage.
- The broth can be replaced with water or, for a vegetarian version, vegetable broth. We used a broth based on homemade concentrate. The recipe is on our channel: • Фюме, концентрований к...
- for the vegetarian version, be sure to use smoked paprika, and replace the bacon with vegetable oil.
- The spice mix is often replaced with a Cajun spice mix, which basically includes the same spices.
- Any type of long-grain rice can be used. The time and amount of liquid are calculated specifically for long-grain white rice. Be sure to rinse it thoroughly before use.
- Celery is not a mandatory ingredient among the vegetables, but it is desirable. Sweet peppers are sometimes replaced with hotter varieties of pepper.
- Tomato paste is not a mandatory ingredient. But it will give a rich red colour. When using tomato paste, be sure to use sugar, it will help balance the acid. Sometimes a hot pepper red sauce is used instead of the paste, preferably a traditional southern US sauce.
- Rice, it is better not to turn it over during cooking, and be sure to let it cool down after cooking for 10-15 minutes. Then it will be crumbly. Stir after the rice has rested to loosen it.
- You can make punctures in the rice before baking to allow steam to escape. Cover tightly with a lid and bake.
- You can also cook over a fire, without baking in the oven. But you will need to keep an eye on the liquid-rice balance so as not to create porridge instead of crumbly rice. And stir it periodically.
- fresh tomatoes are replaced with a 400 ml jar of peeled tomatoes (chopped) or Passata tomato puree. The recipe is on our channel: • Ніжне пюре з помідорів...
The finished dish can be stored in the refrigerator for 4-5 days, or frozen for up to 3 months in the freezer.
Ingredients:
- 200 g of smoked bacon
- 1 medium onion
- 1 bell pepper (use chilli for a spicier version)
- 1 stalk of celery
- 3 cloves of garlic
- 1 tbsp of butter
- 1.5 cups of long grain rice (basmati), well washed
- 450 g of fresh tomatoes, grind into tomato puree.
- 3 tbsp of tomato paste.
- 2 cups of warmed chicken broth
- Fresh chopped parsley and red pepper flakes for serving
Spices:
- 1 tsp thyme
- 1 tsp oregano
- 2 tsp of paprika
- 1 tsp of black pepper
- 1/3 tsp of cayenne pepper
- Salt 1 tbsp or to your taste
- Sugar 1 tbsp or to your taste
Calorie content of Charleston red rice is 204 kcal/100 g (Fat: 8 g, Carbohydrates: 25 g, Protein: 8 g).
Cooking time: about 1.5 hours
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