Carolina Gold Rice Pilau
A savory rice pilaf made with the historic Carolina Gold rice variety, simmered with vegetables and meat in the Lowcountry pilau tradition.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •Dutch oven
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 14
- carbs
- 48
- protein
- 20
- calories
- 410
Instructions
- 1
Heat the bacon fat in a Dutch oven. Brown the chicken pieces, then remove them and set aside.
- 2
Saute the onion and bell pepper in the same pot until softened.
- 3
Add the rice and stir to coat in fat. Toast for 1-2 minutes.
- 4
Stir in the tomatoes, thyme, and chicken broth.
- 5
Return the chicken to the pot, season with salt and pepper, and bring to a simmer.
- 6
Cover and cook on low heat for 20-25 minutes without stirring. Stop when the rice is tender and liquid is absorbed.
- 7
Fluff gently with a fork before serving.
Chef's tips
Carolina Gold rice was once nearly extinct, but heritage growers brought it back. Cooks love it for pilau (a seasoned rice dish) because the grains stay separate. Toast the rice briefly in fat before adding liquid for the best flavor.
Storage
Refrigerate in an airtight container up to 3 days.
Reheating
Reheat covered in a skillet with a splash of broth, or in the microwave.
Common mistakes to avoid
- •Using too much liquid, which makes the rice mushy
- •Stirring the rice while it cooks, which breaks the grains and makes it sticky
Serving suggestions
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