Tender chicken, fragrant rice, and tomatoes all cooked together in one pot. My version of Red Rice is full of Lowcountry flavor and Southern comfort in every bite. It’s an easy, hearty dish that brings warmth to the table and keeps people coming back for seconds.
This is a really old recipe and one of BeeBop’s favorites! Red Rice. It’s based on the famed Charleston Red Rice. Sort of. Well, kinda. It’s similar, anyway.
If you’re a fan of Low Country cooking, please indulge me. I know this is not the accurate, authentic Charleston Red Rice. It does have one thing in common, however. It’s really good!
When BeeBop was still in the Navy and stationed in Charleston, we used to visit the market downtown. It was full of all kinds of treasures. Handwoven baskets, jewelry, trinkets, antiques.
And there was one little stall there where a lady always sold spice mixtures. She had little bags of red rice mix, 3 for $5. Every time we went to the market, I’d pick up at least three of those rice mix bags.
Then, after we got married and were exiled to the Maine/New Hampshire border, I no longer had access to the little lady with the red rice mix. So, I had to come up with a close substitute on my own. After years of trying, I think this recipe is pretty darned close.
Just to be absolutely clear: this is not an authentic Charlestonian recipe for “red rice.” This is my version based on a specific mix sold at the Charleston market way back in the 1980s.
This is one of those one-pot meals that really sticks to your ribs on a cold day. All you need to make this a complete dinner is to add some bread. Garlic bread is mighty fine.
— This post was originally published on January 4, 2010. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: Southern, Vintage
Cooking Method: Stovetop
Total Time: 45 Minutes
Servings: 6
Primary Ingredient(s): Chicken, onion, celery, garlic, long grain rice, diced tomatoes, tomato sauce
Skill Level: Easy
What You’ll Like About This Recipe
- One-pot convenience. Everything cooks in a single pan for easy prep and cleanup.
- Bold, comforting flavor. Tomatoes, seasoning, and tender chicken are blended together in every bite.
- A nod to tradition. Inspired by Charleston red rice, and easy enough for any home cook.
Ingredient Notes
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- Olive oil – Used to sauté the vegetables and brown the chicken.
- Onion, celery, and garlic – The classic aromatic flavor base that adds depth to the dish.
- Chicken breasts – I like to use boneless, skinless chicken breast. Thighs also work if you prefer dark meat.
- Poultry seasoning – Poultry seasoning is a convenient mix that adds savory flavor without a long list of spices.
- Long grain rice – Holds its shape well and still gets fluffy in the cooked mixture. You’ll want to avoid short grain or instant rice here.
- Chicken broth (or stock) – Broth or stock add more flavor than water. If you have homemade chicken broth, use it!
- Tabasco – Just enough heat to liven up the dish without overpowering it.
- Diced tomatoes and tomato sauce – The combination makes a tangy, savory base.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 217 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Red Rice
To get started, grab your largest, deepest chicken frying pan with a cover. Or a Dutch oven. Anything that has some depth and width and that you can use on top of the stove.
- Heat 1 tablespoon of the olive oil in a large pan over medium-high heat.
- Add the onion, celery, and garlic and cook until tender.
- Remove them from the pan and set aside for later. They’ll look something like this:
Don’t worry about a little browning in the pan or on the onions. It’ll add to the depth of flavor of the finished dish.
- Add the remaining tablespoon of oil and the chicken.
- Sprinkle the poultry seasoning over the chicken in the pan.
- Cook the chicken, stirring frequently, until no pink still shows and it has a light brown color.
- Add the reserved onion mixture back to the pan with the chicken.
- Add all the remaining ingredients and stir well to combine everything.
- Bring the mixture to a boil, then reduce the heat to low, cover, and cook 25 to 30 minutes or until most of the liquid is absorbed and the rice is tender.
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Recipe Tips
- Use a pot with a tight-fitting lid to keep the moisture in while the rice cooks.
- Stir everything well before covering so the rice cooks evenly.
- Don’t rush the simmer. Low and slow helps the flavors blend and keeps the rice from sticking.
Recipe Variations to Try
- Swap the protein. Try smoked sausage or shrimp in place of the chicken.
- Make it meatless. Use vegetable broth and leave out the meat for a simple tomato rice dish.
- Add vegetables. Bell pepper can be added to the aromatics at the beginning of the recipe. You could also stir in a handful of frozen green peas before simmering.
How to Serve
This dish is hearty enough to serve on its own, but I usually pair it with something simple like garlic bread or biscuits. A side of sautéed greens or a crisp green salad rounds things out nicely. It also makes a really nice leftover lunch the next day.
Storing Leftovers
Let any leftovers cool to room temperature before storing. Keep them in an airtight container in the refrigerator for up to 3 days.
To reheat, warm on the stovetop over low heat with a splash of broth or water to loosen it up. You can also microwave individual portions.
Red Rice doesn’t freeze especially well, as the rice can become soft and mushy.
Questions About Red Rice
Traditional Charleston red rice is often baked and usually includes smoked sausage. This version is made on the stovetop with chicken, and the flavors are inspired by the spice mix I used to buy from a market vendor in Charleston during the 1980s.
Sorry, no. Instant rice will cook too quickly and may become mushy. Stick with long grain rice for best results.
It has a little heat from the Tabasco, but it’s certainly not overwhelming. You can adjust the amount to suit your taste, or leave it out entirely if you prefer a milder dish.
Yes, it reheats very well! Just store it in the fridge and warm gently on the stove or in the microwave.
More Recipes You’ll Like
Quick and Easy Seafood Stew
Classic Irish Stew
Garlic Lover’s Beef Stew
One Dish Pork Chops and Rice
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Red Rice
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 ribs celery diced
- 3 cloves garlic minced
- 2 chicken breasts cut into bite-size pieces
- 1 teaspoon poultry seasoning
- 1 ½ cups uncooked long grain rice
- 3 cups chicken broth
- 1 tablespoon fresh parsley chopped
- 12 dashes Tabasco
- 14.5 ounces diced tomatoes with juice
- 8 ounces tomato sauce
Instructions
- Heat 1 tablespoon of the olive oil in a large pan over medium-high heat.
- Add the onion, celery and garlic and cook until tender.1 medium onion, 2 ribs celery, 3 cloves garlic
- Remove from pan and set aside.
- Add the remaining tablespoon of oil and chicken.2 chicken breasts
- Sprinkle poultry seasoning over chicken in pan.1 teaspoon poultry seasoning
- Cook, stirring frequently, until chicken is no longer pink and has a light brown color.
- Add reserved onion mixture back to the pan with the chicken.
- Add all remaining ingredients and stir well to combine.1 ½ cups uncooked long grain rice, 3 cups chicken broth, 1 tablespoon fresh parsley, 12 dashes Tabasco, 14.5 ounces diced tomatoes with juice, 8 ounces tomato sauce
- Bring mixture to a boil, then reduce heat to low, cover and cook 25 to 30 minutes or until most of the liquid is absorbed and the rice is tender.
Notes
- Use long grain rice for the best texture. Instant or short grain rice will not hold up well in this recipe.
- Stir well before covering to ensure even cooking and prevent rice from sticking.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or water.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
could I use frozen mixed vegetables in this recipe
I suppose you could if you want to. You would, of course, end up with a completely different flavor profile. Personally, it doesn’t sound like a good addition with the tomato base of the recipe.
Could I use shrimp and chicken in this recipe?
Sure. You can use almost any protein in this. If using shrimp, I would wait until the rice is almost finished cooking before adding them so they won’t overcook.
Why no direction to “flatten” the chicken breasts so you get a somewhat consistent thickness to your chicken pieces and a more consistent cook in the skillet? Why not provide an idea about how long to pan fry the chicken? Me thinks that these tips will help home chefs avoid dried out chicken pieces. Happy Cooking!
You don’t typically flatten chicken breasts that are being cut into bite-sized pieces. You just cut pieces of similar sizes regardless of the thickness of the chicken breast. The cooking time is however long it takes “until chicken is no longer pink and has a light brown color.” Typically, chicken cooked in liquid (essentially braising) doesn’t tend to dry out.
Yea this is not even close to Charleston red rice in anyway, I wouldn’t eat this. My ancestors are rolling over in their grave.
Well, aren’t you just a lovely person. I was VERY clear in the intro to the post that this is not an authentic recipe.
This sounds really good.. I’ve made something similar to this without the chicken.
Lana, now this really looks almost like a Cajun jambalaya, and like Drick stated, many in common similarities between cuisines.
Thank you,
CCR
=:~)
Yep, except there’s no bell pepper to make the “trinity.” I find lots of similarities between Cajun and Low Country as well, but there always seems to be the presence of the bell pepper in the Cajun dishes where it’s usually absent in Low Country. Wonder why that is?
Yes! It’s celery. Thanks for pointing that out! I’ll make corrections to the recipe.
Oooo…I’ve never heard of red rice before. Looks really good!!! Saving this one.
funny what low country and creole have in common – like this rice, this sounds right up my alley…
hmm, really love this! I mean I love any chicken and rice dish but this is one of those must trys! Saving it, saving it, saved! lol
Looks very delicious. I love rice so this is just perfect for me.