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By John Martin Taylor

Published 1992

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While you would be hard-pressed to find authentic Lowcountry cooking in any Charleston dining establishment, throughout the South in cafeterias and small, family-owned restaurants there is the lingering legacy of red rice. Most Lowcountry cooks prefer their red rice very plain, the best made with vine-ripened, juicy red tomatoes, rice, and a few fresh herbs from the garden. Other recipes including onion and bell pepper are what most of the country calls “Spanish” rice. Actually red rice is