Red Rice from Charleston

Preheat the oven to 325°F (165°C). Lightly grease a 2-quart baking dish.

In a saucepan, bring water, rice, and salt to a boil. Reduce heat, cover, and simmer until the rice is tender and most of the water is absorbed, about 20-25 minutes.

While the rice cooks, fry the bacon in a large skillet over medium-high heat until crispy, about 10 minutes. Set aside 1 tablespoon of bacon fat, and reduce heat to medium. Once the bacon cools, crumble it.

Sauté onions in the reserved bacon fat until soft and translucent, about 5-8 minutes. Add the crumbled bacon, tomato sauce, tomato paste, sugar, Worcestershire sauce, and hot sauce. Bring to a simmer, then reduce heat and simmer for 10 minutes.

Spoon the cooked rice into the prepared baking dish, then stir in the bacon-tomato mixture until well combined.

Cover the dish and bake in the preheated oven for 45 minutes.