Charleston Red Rice

32 servings

This dish is infused with a taste of the south through red and green peppers, jalapeños, celery and onion. 


2 cups jasmine rice
31⁄2 cups canned diced tomatoes with juice, puréed
11⁄2 cups water
11⁄2 tbsp. salt
1 tsp. pepper
11⁄2 tbsp. dried thyme
1⁄4 cup corn oil
2 cups finely diced onion
1 cup finely diced celery
1⁄2 cup finely diced red pepper
1⁄2 cup finely diced green pepper
1 tbsp. jalapeño pepper, including ribs/seeds, minced
11⁄2 tbsp. garlic, minced 


1. Cover rice with very hot, but not boiling, water. Soak for 5 minutes, then drain rice and discard water. Let rice drain for at least 15 minutes so it’s mostly dry.

2. Mix together tomatoes, water, salt, pepper and thyme and set aside.

3. In wide, shallow pan, sauté rice in corn oil for one minute; add onions and cook until soft. Add celery and sauté until soft. Add bell peppers and jalapeños and sauté until peppers are a bit tender. Add garlic and stir well.

4. Raise heat to high, add tomato mixture and stir. Cover pan tightly. Once it comes to a boil, reduce heat to a simmer and cook until liquid is evaporated, about 20 minutes. Let pan rest with heat turned off for about 15 minutes.

Recipe by Princeton University, Princeton, N.J., visiting chef series with the Geechee Girl Rice Café

More From FoodService Director

Managing Your Business
hands team

In November, students at University of Missouri in Columbia began leading protests against discrimination faced by people of color on campus—including some marches through the dining halls. Julaine Kiehn, director of the school’s campus dining services, said the 2015-16 school year was a tough one, but she was proud of MU’s students for being at the forefront of a national movement.

And not only did the protests launch important conversations with students, but also with staff. Kiehn heard the protests and thought that her student workers, at least, might not feel safe and welcome...

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

Ideas and Innovation
nutrition facts label

Despite operators’ attempts to communicate nutrition information to guests via cards and labels on the food line, many guests still feel they have no clue what’s in their food. University of Illinois food economist Brenna Ellison shares a few guesses as to why consumers ignore these signs following a recent study on their placement in dining halls.

Q: Who is most likely to read the cards?

A: Students who were already exhibiting more healthy behaviors. So those were the students who track their intake using an app or a food diary. After the first week, we found the rates of people...

FSD Resources