I had a nice visit with my Aunt Dot this weekend. We spent a couple hours chatting and catching up. Before we went our separate ways, she asked me for a piece of paper and wrote down this recipe. She said its an easy side dish that goes well with beef or pork. She also mentioned that she always triples the recipe so she has enough left over to eat for lunch the next couple days.

Charleston Rice

1 medium Onion, chopped
1 medium Green Pepper, chopped
1 T. Butter
1 c Uncle Ben’s Uncooked Rice
1 can (10 oz) Beef Broth
1 can (10 oz) Beef Consomme

Brown the onion and green pepper in the butter on top the stove. When the onion begins to caramelize and the pepper is softened, turn off heat. In a casserole dish, mix the rice, beef broth and beef consomme. Add the onion and green pepper on top the onion mix.  Bake at 325 degrees Fahrenheit for about 45 minutes. Check at 40 minutes and every 5 minutes until the rice is soft and fluffy.

The actual time required will depend on how warm your oven heats at 325 and the depth of your casserole dish. If you’ve tripled the recipe, like Aunt Dot does, you’ll want to let it bake a little longer.

This is a family classic recipe at Aunt Dot’s house. You know it’s popular if she skips the double and moves straight to triple when she’s hoping for left overs!

I asked Aunt Dot how she came by the name “Charleston Rice” since she lives in Texas. Her answer: “I was given this recipe when we lived in Charleston.” Now that makes sense to me!

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