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Add the chicken broth to a small pot and heat to warm it.
Heat a large pan to medium heat and add the chopped bacon. Cook for 5 minutes to crisp up the bacon. Remove the bacon and set aside on a paper towel lined plate to drain. Reserve the bacon grease in the pan.
Add the onion, peppers, and celery. Cook 5 minutes to soften.
Add the garlic and cook another minute, until the garlic becomes fragrant.
Add the butter and melt, then add the rinsed rice. Cook, stirring occasionally, for 5 minutes to lightly brown the rice.
Add the tomatoes, Cajun seasonings, salt and pepper, and chicken broth, and hot sauce to taste. Stir to incorporate.
Bring the rice to a boil, then cover and reduce the heat to a simmer.
Cook, covered, for 15-20 minutes, or until the rice absorbs all of the liquid. Do not stir while cooking. If the rice gets too dry, add a few tablespoons of extra chicken broth or water.
Remove from heat and let sit for 5 minutes.
Stir the reserved bacon into the rice. Fluff with a fork and serve your red rice! Garnish with fresh chopped parsley and red pepper flakes.