Charleston Red Rice
This is pure southern soul food. Its been made for generations in my family since the early 1900's. Every area of the south has a version of red rice but I saw that Zaar did not have a recipe quite like this one. I cannot get enough of this southern delight and thought you might like it as well.
- Ready In:
- 1hr 20mins
- 1 (6 ounce) can tomato paste
- 2 medium onions, diced fine
- 1 bell pepper, diced fine
- 2 teaspoons salt
- 2 -3 teaspoons granulated sugar
- 1 lb bacon, fried and grease held aside
- 1 lb smoked beef sausage
- 3 cups water
- 2 cups raw long grain rice
- 2 tablespoons black pepper
Fry bacon and remove from the pan:
- Saute'onions and peppers in the bacon grease;.
- Add tomato paste water salt sugar and pepper.
- Cook uncovered slowly about 5 minutes and then add the rice another 5 minutes until mixture is bubbly then pour into the top section of a rice steamer or you can use a very large Pyrex dish.
- Pour mixture in and add the sausage and crumble up the bacon and mix into the rice mixture.
- Cover and bake for 35- 45 minutes in a preheated oven at 350 degrees or steam in steamer.
- I bake it now days but the family recipe says to steam it.
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Me and rice are not friends, but I followed this recipe and it came out perfectly. The taste is exactly what I remember from my time in Charleston. Only thing I added was shrimp. I layer the bacon then the sausage and then raw shrimp into the Pyrex pan, and then I poured the rice mixture on top. Perfection!Reply
This is how I make my red rice. I live in and was born and raised in Charleston, SC. We usually dont use measurements but I decided to adhere to this recipe to see if it would come out the same. It came out almost identical. I only used rogerwood smoked sausage this time but I usually use bacon and sausage just like the recipe. Now I have a recipe to give when people ask how to make it!Replies 1