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“This dish is a specialty of Georgia and South Carolina (where it is simply called red rice). Cooks in other parts of the country will recognize it as Spanish rice.”
1hr 30mins

Ingredients Nutrition


  1. Preheat the oven to 325 degrees.
  2. In a large ovenproof skillet with a tight-fitting lid, cook the bacon, uncovered, over medium heat until crisp, about 10 minutes. Reserving the fat in the skillet, drain the bacon on paper towels; crumble and set aside.
  3. In the bacon fat, saute the scallions and green pepper over medium heat until the scallions are softened but not browned, about 5 minutes. Add the rice and cook, stirring, for 5 minutes.
  4. Stir in the tomatoes with their juice, breaking them up with a spoon. Stir in the tomato paste, paprika, sugar, hot pepper sauce, salt, black pepper, chicken broth, and water. Increase the heat to medium-high and bring to a boil, stirring.
  5. Cover and bake in the oven until the rice is tender and all of the liquid is absorbed, about 45 minutes.
  6. Stir once and let stand, covered, for 10 minutes. Serve sprinkled with the reserved bacon and the parsley.

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