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Southern Red Rice - Southern Lady Cook

My family loves this southern red rice for dinner or anytime. I would eat it every meal. We love rice of any kind and always make rice bowls from leftovers. It’s easy to prepare, keeps well refrigerated, can be reheated (you may need to add a little liquid when reheating), and is extremely versatile. See also

Southern Red Rice Simple Ingredients:



green bell pepper


tomato paste



black pepper


bacon drippings


cooked rice

This is a very versatile dish that you can make your own way. You can make rice a meal and it is a great side dish and goes well with any meal. I have served this at many gatherings and everyone loves it. The sweetness is irresistibly delicious!

Many recipes for this don’t include peppers or celery. We love to include the Holy Trinity in our dishes so we added them. .

This recipe calls for 2 cups of cooked rice. So if you make rice he makes 1 cup and when it’s done it’s 2 cups. 1 cup of uncooked rice is equivalent to 2 cups of cooked rice.

Full printable recipe on the recipe card below.

Southern Red Rice - Southern Lady Cook

Southern Red Rice - Southern Lady Cook

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Southern red rice

This traditional dish is easy and absolutely delicious.

preparation timeFive minutes

cooking timeTen minutes

total time15 minutes

course: dinner

cooking: American

keyword: Southern red rice

Serving: 8 serving

author: The Southern Lady Cooks

  • Four strip bacon
  • 3/4 cup chopped onion
  • 3/4 cup chopped bell pepper
  • 1/2 cup chopped celery
  • 6 ounce can of tomato paste
  • 1 1/2 cup water
  • 1/2 tea spoon salt
  • 1/4 tea spoon black pepper
  • 2 tea spoon sugar
  • 3 tea spoon bacon drippings
  • 10-12 big raw shrimp
  • 2 cup cooked rice
  • Cook bacon until crisp, remove from skillet, drain and set aside. Remove any drips from pan, except for 4 tsp.

  • Drip brown onions, peppers and celery.

  • Then add a can of tomato paste, 1 1/2 cups water, salt, black pepper, sugar and 2 teaspoons of bacon drippings.

  • Add the rice and shrimp to the frying pan. Chop 4 strips of toasted bacon and add to skillet.

  • Reduce heat to low, cover and simmer for 10-15 minutes.

1 cup of uncooked rice is equivalent to 2 cups of cooked rice.

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