Rice is big in the Carolinas. Red rice is a specific kind of pilau that comes from the Gullah, a community of people in the rural, isolated coastal area between Charleston and Savannah who have retained much of their African culture for more than 300 years. This dish is traced back to an African dish called Jollof rice, and can be either a side, or add chicken or shrimp to make it a main course.
Source: Big American Cookbook
Preheat the oven to 350°F.
In a large skillet over medium-high heat, cook the bacon until crisp. Remove the bacon from the pan with a slotted spoon.
In the bacon drippings still in the pan, cook the onion until soft, about 8 minutes. Add the rice, water, tomato paste, salt, pepper, hot sauce, and bacon pieces and cook for 10 minutes. Cover the skillet and place it in the oven. If it looks dry, add up to 1/2 cup warm water. Bake for 1 hour, until the liquid has been soaked up and the rice is tender.
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|Serving Size: 1 Serving (181g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 90 (29%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 14.5mg||4 %|
|Sodium 350.8mg||12 %|
|Potassium 132.6mg||3 %|
|Total Carbohydrate 46.2g||14 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 45.1g|
|Protein 6.6g||9 %|
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Calories per serving: 307
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