GULLAH RED RICE
Gullah red rice was derived from the West-African dish Jollof rice. It has an intense tomato flavor but it's not overly acidic thanks to the addition of sugar. Adding smoked pork sausage gives the rice a subtle smokiness as well. This is a robust side dish!
Provided by Kardea Brown
Categories side-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Rinse the rice until the water becomes slightly clear. (This removes the starch.)
- Preheat the oven to 350 degrees F. In a large frying pan, heat the oil over medium-high heat. Add the sausage, onion and pepper and cook, stirring, until the vegetables soften and start to brown at the edges, 3 to 4 minutes. Stir in the tomato paste, sugar, garlic powder, salt and pepper. Stir rice into the tomato mixture and cook, uncovered, and stirring occasionally, about 5 minutes.
- Transfer to a 9-by-13-inch baking dish and spread into an even layer. Add just enough water to cover the rice (about 2 cups). Tightly cover with a lid or foil and bake for 30 minutes without uncovering the baking dish. Turn off the oven, remove the rice, fluff the rice, then cover and return to oven for 10 minutes more.
LOWCOUNTRY RED RICE
Make and share this Lowcountry Red Rice recipe from Food.com.
Provided by ratherbeswimmin
Categories Rice
Time 2h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- If using fresh tomatoes, drain them in a sieve or colander set over a bowl to catch their juices; set juices aside.
- In a large Dutch oven, cook the bacon over medium heat until it is beginning to crisp; with a slotted spoon, transfer the bacon to paper towels to drain.
- Return Dutch oven of drippings to the stove; add the onion, bell pepper, and celery; saute until softened, about 10 minutes (add a little oil if the bacon fat seems insufficient).
- Add the jalapeno, poblano, tomatoes, bay leaves, and thyme to the pot; season with salt and pepper to taste; simmer for about 10 minutes, until the peppers have softened.
- Meanwhile, in a medium saucepan, combine the broth with a scant 1/4 cup of the reserved tomato juices (discard any remaining juice) and add salt to taste.
- Bring to a simmer; add the rice, return to a simmer, and stir a few times.
- Decrease heat to the lowest setting, cover, and cook until the rice is tender, about 16 minutes.
- Add the rice to the vegetable mixture, along with the bacon; taste for seasonings.
- Stir in the scallions, basil, and a big squeeze of lemon; serve immediately.
LOW COUNTRY RED RICE
This is a popular dish in the SC low country. This is my version which does not require the use of a special rice steamer, which is hard to find outside of the Charleston, SC area. Be sure to use rice which cooks in 20 minutes and not regular rice.
Provided by Dan-Amer 1
Categories Long Grain Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Fry the bacon pieces until they are crisp, then remove the cooked bacon from the frying pan and reserve. In the bacon drippings fry the onion until limp. Add the tomato juice or V8, salt, pepper, and Tabasco sauce and bring up to a boil. Put in the rice and stir until it comes up to a boil again. Cover the pan and turn the heat down to very low. Cook the dish for 20 minutes without disturbing. At the end of this time remove the cover and stir up the contents of the pan. Cover again, remove from heat, and let stand 15 minutes. Add the reserved bacon and serve.
Nutrition Facts : Calories 232.5, Fat 10.5, SaturatedFat 3.5, Cholesterol 15.4, Sodium 744.3, Carbohydrate 28.8, Fiber 0.9, Sugar 2.7, Protein 5.4
CHARLESTON RED RICE
Yummy, and easy to make.
Provided by DJBPITT
Categories Side Dish Rice Side Dish Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 330.6 calories, Carbohydrate 51.9 g, Cholesterol 14.3 mg, Fat 10.1 g, Fiber 2.8 g, Protein 8.1 g, SaturatedFat 3.3 g, Sodium 1387.7 mg, Sugar 7.9 g
LOWCOUNTRY RED RICE
This delicious side dish can be prepared with a rice steamer or in the oven in a Dutch oven.Originally from a January 2007 issue of Southern Living. Occasional stirring is a must, as the tomato paste tends to scorch.
Provided by Leslie in Texas
Categories Long Grain Rice
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon slices in a large skillet over medium-high heat until crisp.
- Remove bacon,and drain on paper towels,reserving 2 tablespoons of drippings in skillet.
- Crumble bacon; set aside.
- Saute diced onion in hot drippings in skillet over medium-high heat 3 minutes or until tender but not browned.
- Add tomato paste to skillet, stirring until mixture is smooth.
- Gradually stir in the chicken broth, stirring to loosen particles from bottom of skillet.
- Stir in sugar, salt and pepper.
- Bring to a boil; reduce heat and simmer, stirring occasionally, 10 minutes.
- Combine tomato mixture and rice in top portion of a cooktop rice steamer; stir in crumbled bacon.
- Add water to bottom of steamer, and bring to boil over high heat.
- Place top of steamer over boiling water.
- Reduce heat to medium-high; cover and cook 1 hour or until rice is tender, stirring every 15 minutes.
- To prepare in oven, stir the rice into the tomato mixture in the skillet and bring to a boil; stir in bacon pieces. Pour mixture into a lightly greased oven-proof Dutch oven. Cover and cook at 350 degrees for 1 hour, or until rice is tender, stirring occasionally.
Nutrition Facts : Calories 460.8, Fat 16.8, SaturatedFat 5.5, Cholesterol 23.1, Sodium 1570.9, Carbohydrate 63.6, Fiber 3.6, Sugar 9.3, Protein 13.8
LOWCOUNTRY RED RICE
Steps:
- Cook bacon in large heavy pot over medium heat until crisp. Set aside. Saute' onion, green pepper and garlic in bacon grease until tender. Add chopped tomatoes, tomato paste, chicken broth, sage, salt and pepper. Bring to a boil. Add rice and stir until liquid is absorbed. Cover and reduce heat. Simmer over low heat for about 20 minutes or until rice is done. Stir in bacon.
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