Servings: 8

Nonstick cooking spray Nonstick cooking spray
6 bacon slices 6 bacon slices
1 medium Vidalia or other sweet, Spanish or yellow onion, chopped 1 medium Vidalia or other sweet, Spanish or yellow onion, chopped
2 celery ribs, chopped 2 celery ribs, chopped
1 large green bell pepper, chopped 1 large green bell pepper, chopped
1 teaspoon kosher salt, plus more to taste 1 teaspoon kosher salt, plus more to taste
2 garlic cloves, minced 2 garlic cloves, minced
2 cups long-grain or Carolina gold rice, rinsed until water runs clear 2 cups long-grain or Carolina gold rice, rinsed until water runs clear
1 (14-ounce) can tomato purée 1 (14-ounce) can tomato purée
1½ cups chicken stock or water, plus more as needed 1½ cups chicken stock or water, plus more as needed
1 tablespoon hot sauce 1 tablespoon hot sauce
1 teaspoon Cajun seasoning 1 teaspoon Cajun seasoning
1 teaspoon granulated sugar 1 teaspoon granulated sugar
½ teaspoon black pepper ½ teaspoon black pepper
Pinch of ground cayenne Pinch of ground cayenne
Parsley leaves, for garnish Parsley leaves, for garnish

Heat oven to 350 degrees and coat a 9-by-13-inch baking dish with cooking spray.
In a large (12-inch) heavy skillet over medium heat, fry the bacon until crisp, about 3 minutes per side. Remove the bacon to paper towels to drain, leaving behind drippings. Crumble the bacon and set aside.
In the same skillet, add the chopped onion, celery, bell pepper and 1 teaspoon salt, and sauté until the onion is translucent, about 5 minutes. Add garlic and sauté until fragrant, another 30 seconds.
To the skillet, add the rinsed rice. Stir and toast the rice for 30 seconds. Add the crumbled bacon, tomato purée, stock, hot sauce, Cajun seasoning, sugar, pepper and cayenne.
Bring the rice and vegetables to a boil, then reduce the heat to low and simmer for about 5 minutes. Taste and add salt, if needed.
Carefully transfer ingredients to the greased baking dish. Cover the baking dish tightly with foil, and bake until the rice is tender, about 40 to 50 minutes. Check the rice after about 30 minutes to make sure all the liquid is absorbed, and the rice is tender. (If it's too dry or not cooked all the way through, add a few tablespoons of water or stock at a time, if necessary, and cook a little longer.) Fluff with a fork before serving and garnish with parsley leaves.

For people who can't eat bacon...consider smoking tomatoes next summer on the grill and preserving them. I do this with onions, garlic, and peppers as well. Adds great smoky flavor to dishes that rely on bacon to get that note (I also love bacon, but like to have alternatives from time to time).  For people who can't eat bacon...consider smoking tomatoes next summer on the grill and preserving them. I do this with onions, garlic, and peppers as well. Adds great smoky flavor to dishes that rely on bacon to get that note (I also love bacon, but like to have alternatives from time to time).
A vegetarian version: vegetable oil, a teaspoon of fresh lime juice, a pinch of dry thyme or rosemary, and sea salt, perhaps a little sugar, to suggest the aromatic ham/bacon fat-and-salt flavor. Smoked paprika, chopped onion, garlic, and oregano for the "Cajun spice" flavor without having to run out and buy yet another mixed spice. Red hot pepper, fresh, flaked, sauce, or powered, to taste. Good with plain sides: beans (black-eye, kidney, pinto) and greens, raw or cooked.  A vegetarian version: vegetable oil, a teaspoon of fresh lime juice, a pinch of dry thyme or rosemary, and sea salt, perhaps a little sugar, to suggest the aromatic ham/bacon fat-and-salt flavor. Smoked paprika, chopped onion, garlic, and oregano for the "Cajun spice" flavor without having to run out and buy yet another mixed spice. Red hot pepper, fresh, flaked, sauce, or powered, to taste. Good with plain sides: beans (black-eye, kidney, pinto) and greens, raw or cooked.
Try butter and smoked paprika.  Try butter and smoked paprika.
This time, used a large enameled iron pot (vintage Dansk Kobenstyle) on the stovetop, then covered it and put it in the oven. Results were amazing, with about 45 minutes of oven time. A beautiful, rich crust formed on the bottom and up the sides. The flavor is fantastic (used andouille sausages again), rice cooked perfectly. WIll do it this way from here on out.  This time, used a large enameled iron pot (vintage Dansk Kobenstyle) on the stovetop, then covered it and put it in the oven. Results were amazing, with about 45 minutes of oven time. A beautiful, rich crust formed on the bottom and up the sides. The flavor is fantastic (used andouille sausages again), rice cooked perfectly. WIll do it this way from here on out.
Why not just transfer the skillet into the oven?  Why not just transfer the skillet into the oven?
I used brown rice and needed an extra half cup of water and longer cooking time  I used brown rice and needed an extra half cup of water and longer cooking time
I once worked at a boujie vegetarian restaurant, we smoked portabella mushrooms for a bacon substitute. People practically walked out angrily claiming we had used bacon. You could freeze them and use for flavoring dishes.  I once worked at a boujie vegetarian restaurant, we smoked portabella mushrooms for a bacon substitute. People practically walked out angrily claiming we had used bacon. You could freeze them and use for flavoring dishes.
I plan to make this with tempeh bacon, which is so good and doesn’t have a gross “fake meat” texture, and vegetable broth. I try to eat mainly plant-based and this recipe seems easily veganized. I can’t wait to try it!  I plan to make this with tempeh bacon, which is so good and doesn’t have a gross “fake meat” texture, and vegetable broth. I try to eat mainly plant-based and this recipe seems easily veganized. I can’t wait to try it!
Try fire roasted canned tomatoes instead of bacon.  Try fire roasted canned tomatoes instead of bacon.
What can you use as a substitute for bacon if you don’t eat pork? I feel like turkey bacon would just be a disappointment.  What can you use as a substitute for bacon if you don’t eat pork? I feel like turkey bacon would just be a disappointment.
Grew up in the 1950s eating this low country dish. This recipe is right on target and collards make the perfect side. Out of necessity, my mother simmered the rice on the stovetop as it was a year round favorite and in the long Southern summer before air-conditioning it was too hot to use the oven. And one little picky detail...I was raised in Savannah, Georgia, where this dish is called Savannah red rice. :) Whatever the name, it is delicious.  Grew up in the 1950s eating this low country dish. This recipe is right on target and collards make the perfect side. Out of necessity, my mother simmered the rice on the stovetop as it was a year round favorite and in the long Southern summer before air-conditioning it was too hot to use the oven. And one little picky detail...I was raised in Savannah, Georgia, where this dish is called Savannah red rice. :) Whatever the name, it is delicious.
I could see nestling seared pork chops (in place of bacon) in the rice before baking  I could see nestling seared pork chops (in place of bacon) in the rice before baking
For my second time making this I used a pressure cooker on the rice setting as I didn’t want to turn on the oven. Added andouille, garlic, jalapeño, cut up chicken and increased the stock to 3c, as well as increasing hot sauce to 3T. The texture was different than when baked, but equally yummy.  For my second time making this I used a pressure cooker on the rice setting as I didn’t want to turn on the oven. Added andouille, garlic, jalapeño, cut up chicken and increased the stock to 3c, as well as increasing hot sauce to 3T. The texture was different than when baked, but equally yummy.
Duck fat is a splendid bacon replacement. Or beef leaf lard.  Duck fat is a splendid bacon replacement. Or beef leaf lard.
Not bad. Used my 6 quart dutch oven and added extra veg drained/rinsed kidney beans to make it a one pot meal. Needed nearly an extra cup of stock to accommodate the add ons. If there is a next time, I'll definitely caramelize tomato paste while the veg cooks to add more color and smoky flavor. Used homegrown heirloom red bell peppers at their peak instead of green from the store so no need for sugar.  Not bad. Used my 6 quart dutch oven and added extra veg drained/rinsed kidney beans to make it a one pot meal. Needed nearly an extra cup of stock to accommodate the add ons. If there is a next time, I'll definitely caramelize tomato paste while the veg cooks to add more color and smoky flavor. Used homegrown heirloom red bell peppers at their peak instead of green from the store so no need for sugar.
ok...old school red rice was/is always made in an old school Charleston rice steamer...now out of manufacture. If you find one, buy it. They are rarer than hens teeth but make perfect rice every time.  ok...old school red rice was/is always made in an old school Charleston rice steamer...now out of manufacture. If you find one, buy it. They are rarer than hens teeth but make perfect rice every time.
Roasted oyster mushrooms is always a great replacement for bacon.  Roasted oyster mushrooms is always a great replacement for bacon.
I just had Turkey bacon this past weekend. Why do you feel like it would just be a disappointment? It was pretty darned good. Really, bacon is just the flavor and fat. You get the same things with turkey bacon. I have made eggplant bacon for BLTs that were fantastic. Smoke and maple and something salty like soy sauce. Perfect.  I just had Turkey bacon this past weekend. Why do you feel like it would just be a disappointment? It was pretty darned good. Really, bacon is just the flavor and fat. You get the same things with turkey bacon. I have made eggplant bacon for BLTs that were fantastic. Smoke and maple and something salty like soy sauce. Perfect.
Serve this with fried fish, butter beans and slaw.  Serve this with fried fish, butter beans and slaw.