Alex Eaton of Table 100 (100 Ridge Way, Flowood, 601-420-4202) has spent his whole culinary career in the South. He attended culinary school at Johnson and Wales University in North Carolina. This dish includes Carolina gold rice, one of the first dishes he learned to make while in rice country.
To purchase Charleston gold rice, visit http://www.ansonmills.com.
Charleston Red Rice
1/2 cup bacon fat
1/2 cup Benton’s bacon, diced small
3 cups onion, diced small
1 cup celery, diced small
1 cup green bell pepper, diced small
1 cup red bell pepper, diced small
2 fresh chilis (optional)
3 tablespoons fresh garlic, minced
1 teaspoon chili flake
2 tablespoons salt
1 tablespoon pepper
1/2 cup tomato paste
1 28-oz can of diced San Marzano tomatoes
2 quarts chicken stock
1 quart Charleston gold rice (or long grain rice)
2 bay leaves
(finish with hot sauce, fresh parsley, green onions)
Render bacon (cook over low heat until the fat melts off and the meat crisps) in bacon fat. Sauté the onion, celery, bell pepper, chili, garlic, and chili flake together. Next, add salt, pepper, tomato paste and tomatoes. Simmer for five minute, then add chicken stock and bring to a boil. Add rice and cover.
Bake rice covered in 350-degree oven for 25-35 minutes until al dente. Stir in hot sauce, generous amounts of parsley and green onions. Adjust seasoning if necessary. Serves 8-10.
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