Charleston Red Rice

Preheat oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish.

Bring the rice water and salt to a boil in a saucepan. Reduce heat to medium-low cover and simmer until the rice is tender and most of the liquid has been absorbed 20 to 25 minutes.

While the rice is cooking cook the bacon in a large deep skillet over medium-high heat until evenly browned about 10 minutes. Reserve about 1 tablespoon of bacon drippings in the pan. Reduce heat to medium. Drain the bacon on a plate lined with paper towels; crumble the bacon once cooled enough to handle.

Cook and stir the onions in the reserved bacon drippings until translucent 5 to 8 minutes. Stir in the crumbled bacon tomato sauce tomato paste sugar Worcestershire sauce and hot sauce; bring the mixture to a simmer reduce heat and simmer for 10 minutes. Spoon the cooked rice into the prepared baking dish and stir the tomato-bacon mixture into the rice until evenly combined.

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