An Easy Side Dish Recipe From the Chef at Crossroads Chapel Hill

Share This!

side dish
Photo by James Stefiuk

Lowcountry Red Rice
By Jeremy Blankenship of Crossroads Chapel Hill

Jeremy Blankenship's side dish

This is a side dish that is very popular along the coastal region of North Carolina and South Carolina. I learned to make it while living in Charleston 20 years ago and still make it all the time. It’s a great side dish for pork and fish, or you can be like me and just eat it on its own!” 

Makes 4 quarts

  • 10 bacon slices cut into small ribbons
  • 1 yellow onion, diced
  • 1 large green bell pepper, diced
  • 4 celery stalks, diced
  • 1 Tbsp. chopped garlic
  • 1 Tbsp. Tabasco
  • 1 pint Alta Cucina tomatoes, chopped
  • 1 qt. tomato juice from canned tomatoes
  • 1 qt. water or chicken stock
  • 1 qt. parboiled rice 
  • Salt to taste

Render the bacon until crispy and add in the vegetables and garlic. Cook until tender. Add the Tabasco, chopped tomatoes, tomato juice and stock. Bring to a simmer, add rice and stir. Bring back to a simmer and cover on low heat for 20 minutes. Take off heat and let it steam for 5 minutes. Fluff rice with a fork into a pan and season with salt.

Share This!

Posted in

Chapel Hill Magazine

Upcoming Events

No event found!
Load More

Tweets

Wait!

Before you go...

Subscribe to The Weekender for local events, restaurant news, special offers and more.  

The April issue of Chapel Hill Magazine
Scroll to Top