Updated: October 4, 2026
This Charleston red rice recipe is the version I learned to make from my mom, and it has been a family favorite for decades. Growing up in Savannah, Georgia, red rice was more than just a side dish, it was a familiar Southern staple served alongside everything from seafood to fried chicken. My mom’s stovetop version combines fluffy rice, smoky bacon, tomato paste, onion, and garlic, with fresh cilantro added as her own special touch. It is savory, comforting, and easy to make without turning on the oven.
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Table of Contents
- Why This Charleston Red Rice Recipe Works
- What Is Charleston Red Rice?
- Charleston Red Rice Ingredients
- How to Make Charleston Red Rice on the Stovetop
- Charleston Red Rice Substitutions and Variations
- How to Store, Reheat, and Freeze Charleston Red Rice
- What to Serve with Charleston Red Rice
- FAQ
- Recipe Card
- Charleston Red Rice Recipe
- Craving More?
Why This Charleston Red Rice Recipe Works
- It is made entirely on the stovetop – This is such an easy recipe, and there’s no need to transfer the rice to a baking dish or finish it in the oven.
- Bacon builds layers of flavor – The bacon grease is used to sauté the onion and garlic, while the crispy bacon is crumbled over the finished rice.
- Tomato paste adds concentrated flavor – It gives the rice its savory tomato base without making it watery.
- A no-stir method keeps the rice fluffy – Leaving the rice undisturbed while it simmers helps the grains cook evenly instead of becoming gummy.
- It is a family-tested recipe – My mom has made this red rice for decades, and her fresh cilantro infusion gives it a flavor that is all her own.
What Is Charleston Red Rice?
Charleston Red Rice is a savory rice dish made with tomatoes, onion, bacon or sausage, and seasonings. It is closely associated with Charleston and the coastal Lowcountry of South Carolina and Georgia. The rice absorbs the tomato-rich cooking liquid, giving each grain its signature reddish color and savory flavor. Some versions are baked, while others are cooked on the stovetop. This recipe for Charleston Red Rice stays on the stove from beginning to end. It uses tomato paste rather than tomato sauce or canned tomatoes, creating concentrated flavor with a simple ingredient list.
Charleston, Savannah, or Gullah Red Rice?
Charleston Red Rice, Savannah Red Rice, Carolina Red Rice, and Lowcountry Red Rice are closely related names for a family of dishes rather than one single, fixed recipe. Red rice is an important part of Gullah Geechee foodways, which have shaped the cuisine of the coastal Carolinas and Georgia. Family recipes vary in their choice of tomato, meat, seasoning, and cooking method. Because I am from Savannah and learned this recipe from my mom, I think of this as our family’s Savannah Red Rice recipe, even though many readers will recognize it as Charleston Red Rice. My mom’s addition of fresh cilantro is not typical of every traditional recipe; it is the personal touch that distinguishes our version.
Charleston Red Rice Ingredients
Below you will find a list of ingredients for this recipe. Detailed measurements can be found in the recipe card below.
- Jasmine long-grain rice – Jasmine rice cooks into tender, distinct grains and has a light aroma. Rinsing it removes excess surface starch and helps prevent sticky rice.
- Bacon – Crispy bacon gives the dish a smoky, salty finish, and its rendered grease forms the flavor base for the rice.
- Tomato paste – Tomato paste provides concentrated tomato flavor and gives the rice its warm red-orange color.
- Yellow onion – Chopped onion adds sweetness and savory depth as it cooks in the bacon drippings.
- Garlic – A small amount of chopped garlic adds aroma without overpowering the tomato and bacon flavors.
- Chicken broth – Broth or homemade chicken stock seasons the grains as they cook and contributes more flavor than water alone.
- Salt – Salt brings the flavors together. The exact amount may vary depending on the saltiness of your bacon and broth.
- Fresh cilantro – The cilantro sprigs gently infuse the cooking liquid and are removed before serving. This is my mom’s special secret to this recipe.
How to Make Charleston Red Rice on the Stovetop
Below you will find step-by-step instructions with photos. Additional details and notes can be found in the recipe card below.
STEP 1: Cook the bacon – Fry the bacon until crispy. Remove it from the pot and set it aside, reserving the rendered bacon grease.
STEP 2: Sauté the aromatics – To the medium pot containing the leftover bacon grease, add the chopped onion and garlic, then sauté for about 1 minute, just until fragrant.
STEP 3: Add the rice – Add the rinsed rice, chicken broth, tomato paste, and salt. Stir until the tomato paste is completely incorporated into the broth.
STEP 4: Simmer the rice – Place the cilantro sprigs on top of the liquid and cover the pot with a tight-fitting lid. Reduce the heat to low and simmer for about 15 minutes, or until the rice is tender and the liquid has been absorbed. Do not stir the rice while it cooks.
STEP 5: Let it rest – Remove the pot from the heat and discard the cilantro. Taste and adjust the salt if needed. Cover the pot again and let the rice rest for 10 minutes.
STEP 6: Fluff and serve – Gently fluff the rice with a fork. Crumble the crispy bacon over the top just before serving. Enjoy!
Mom’s Cooking Notes and Tips
- Save the bacon grease – Do not discard it. The rendered fat is used to sauté the onion and garlic and carries smoky flavor throughout the rice.
- Use whole cilantro sprigs – Place the cilantro on top of the cooking liquid so it can infuse the rice, then remove it before serving.
- Do not stir – Once the pot is covered and the rice begins to simmer, leave it alone. Stirring releases more starch and can make the rice sticky.
- Add the bacon last – Crumbling the bacon over the finished rice keeps it crisp instead of allowing it to soften in the pot.
How to Cook Red Rice So It Stays Fluffy
Rinse the rice in cool water before cooking to remove excess starch. Use a pot with a tight-fitting lid so steam cannot escape, and reduce the heat to low once the mixture begins to simmer. Resist the urge to lift the lid or stir. Finally, give the rice the full 10-minute rest off the heat before fluffing it gently with a fork. Different brands of jasmine rice can call for slightly different amounts of liquid. For the best texture, test the recipe with your preferred rice and use its package ratio as a guide. If 2 cups of broth makes your rice too soft, reduce the broth slightly the next time you prepare it.
Charleston Red Rice Substitutions and Variations
- Add smoked sausage – For Charleston red rice and sausage, some people like brown sliced smoked sausage or andouille after cooking the bacon. To do so, remove it from the pot, prepare the rice as directed, and fold the sausage in after the rice has rested.
- Make it without bacon – If you do not eat pork, you can omit the bacon and sauté the onion and garlic in 1 to 2 tablespoons of butter or olive oil. Use a flavorful broth and consider adding smoked paprika and a few drops of hickory smoke for a hint of smokiness. This substitution changes the traditional bacon flavor but still makes a delicious tomato rice.
- Try another long-grain rice – Regular long-grain white rice may be substituted, but check the package for its recommended liquid ratio and cooking time. Carolina Gold rice can also be used for a Lowcountry connection, although its cooking needs and finished texture may differ.
- Change the broth – Vegetable broth can replace chicken broth. Low-sodium broth gives you greater control over the salt, especially since the bacon already contributes sodium.
- Add a little heat – Add a pinch of cayenne pepper, crushed red pepper flakes, or a few dashes of hot sauce for a spicier finish.
How to Store, Reheat, and Freeze Charleston Red Rice
- Refrigerate – Allow leftover rice to cool promptly, then transfer it to an airtight container and refrigerate it for up to 4 days.
- Reheat – Add a small splash of broth, chicken stock, or water before reheating so the rice does not dry out. Cover and microwave it in short intervals, stirring between each one, until it is steaming hot throughout. You can also reheat it in a covered saucepan over low heat.
- Freeze – Place completely cooled rice in a freezer-safe container or resealable freezer bag and freeze it for up to 3 months. Thaw it overnight in the refrigerator before reheating, or reheat it from frozen with an extra splash of liquid.
- Make ahead – Prepare the rice as directed, but store the bacon separately so it stays crisp. Reheat the rice and add the bacon immediately before serving.
What to Serve with Charleston Red Rice
Try serving this red rice with:
FAQ
Is Charleston Red Rice the same as Savannah or Gullah Red Rice?
The names refer to closely related rice traditions from the coastal Lowcountry of South Carolina and Georgia, and the dishes share many core ingredients and techniques. Recipes vary by cook and family, so it is more accurate to see them as connected regional versions rather than insist that every recipe is identical.
Why shouldn’t I stir red rice while it cooks?
Stirring can release excess starch and make the rice gummy or sticky. Stir well before covering the pot to distribute the tomato paste, then leave the rice undisturbed while it simmers.
Do I need to rinse the rice?
Yes! This step is so important. Rinsing helps remove excess surface starch so the grains remain more separate and fluffy. Drain it well before adding it to the pot so you do not introduce too much extra liquid.
Why does this recipe use cilantro?
Fresh cilantro is my mom’s secret to this recipe. The whole sprigs gently flavor the rice as it simmers and are removed before serving, so they add freshness without becoming the dominant flavor.
Can I make red rice without bacon?
Yes. Use butter or olive oil to sauté the aromatics and replace the smoky flavor with a small amount of hickory smoke if desired. Use vegetable broth for a meat-free version, checking that all ingredient labels suit your dietary needs.
Recipe Card
Charleston Red Rice
Equipment
Ingredients
- 1 cup Jasmine Rice
- 3 strips Bacon, (fried until crispy; reserve the bacon grease)
- 2 tablespoons Tomato Paste
- ½ Medium Onion, (Chopped)
- 1 teaspoon Garlic, (Chopped)
- 2 cups Chicken Broth
- 1 teaspoon Salt, (or to taste)
- 4 sprigs Cilantro
Instructions
- Fry the bacon until crispy. Remove it from the pot and set it aside, reserving the rendered bacon grease.
- To the medium pot containing the leftover bacon grease, add the chopped onion and garlic, then sauté for about 1 minute, just until fragrant.
- Add the rinsed rice, chicken broth, tomato paste, and salt. Stir until the tomato paste is completely incorporated into the broth.
- Place the cilantro sprigs on top of the liquid and cover the pot with a tight-fitting lid. Reduce the heat to low and simmer for about 15 minutes, or until the rice is tender and the liquid has been absorbed. Do not stir the rice while it cooks.
- Remove the pot from the heat and discard the cilantro. Taste and adjust the salt if needed. Cover the pot again and let the rice rest for 10 minutes.
- Gently fluff the rice with a fork. Crumble the crispy bacon over the top just before serving. Enjoy!
Notes
- Bacon grease – Save the rendered grease and use it to sauté the onion and garlic for a smoky flavor throughout the rice.
- Cilantro –Place whole sprigs on top of the cooking liquid, then remove them before serving.
- Do not stir – Leave the rice undisturbed while it simmers to help the grains stay fluffy.
- Bacon topping – Add the crumbled bacon after the rice cooks so it keeps its crisp texture.
- Broth amount – Jasmine rice brands vary. Test the recipe with your preferred brand and adjust the broth to achieve fluffy, separate grains.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Craving More?
If you make this Charleston red rice recipe, tag me on Instagram at @elicitfolio so I can see your dish! You can also follow me on Pinterest for more Southern recipes and hosting inspiration. Be sure to leave a comment below and tell me which Southern classic you would like to see me make next.
