RED RICE WITH SAUSAGE AND PEPPERS
Use our Whole Roasted Tomatoes and Simple White Rice as the base for this New Orleans-style dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-high. Add sausage and cook, stirring occasionally, until crispy, about 8 minutes. Add onion, garlic, red pepper, and celery; season with salt and pepper. Cook, stirring occasionally, until celery is tender, 8 minutes. Add tomatoes and cook until slightly thickened, 3 minutes. Add rice and cook until warmed through, about 2 minutes.
Nutrition Facts : Calories 427 g, Fat 26 g, Fiber 2 g, Protein 14 g
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.
CHARLESTON RED RICE
A Lowcountry favorite that likely descended from West African jollof rice, this classic tomato and rice dish is also sometimes called Carolina red rice - or simply red rice. It often contains sausage, but this version, inspired by how the chef Millie Peartree's mother, Millie Bell, used to make it, relies on bacon for its depth. (Still, if you'd like to add sausage, just let it sear with the vegetables in Step 3.) To start, the "holy trinity" (bell pepper, onion and celery) is cooked in the bacon fat, infusing the cooking liquid. Then, the rice is baked to ensure it's perfectly cooked. Serve this alongside baked chicken or ham, green beans or collard greens, for a full, satisfying meal.
Provided by Millie Peartree
Categories grains and rice, side dish
Time 4h
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees and coat a 9-by-13-inch baking dish with cooking spray.
- In a large (12-inch) heavy skillet over medium heat, fry the bacon until crisp, about 3 minutes per side. Remove the bacon to paper towels to drain, leaving behind drippings. Crumble the bacon and set aside.
- In the same skillet, add the chopped onion, celery, bell pepper and 1 teaspoon salt, and sauté until the onion is translucent, about 5 minutes. Add garlic and sauté until fragrant, another 30 seconds.
- To the skillet, add the rinsed rice. Stir and toast the rice for 30 seconds. Add the crumbled bacon, tomato purée, stock, hot sauce, Cajun seasoning, sugar, pepper and cayenne.
- Bring the rice and vegetables to a boil, then reduce the heat to low and simmer for about 5 minutes. Taste and add salt, if needed.
- Carefully transfer ingredients to the greased baking dish. Cover the baking dish tightly with foil, and bake until the rice is tender, about 40 to 50 minutes. Check the rice after about 30 minutes to make sure all the liquid is absorbed, and the rice is tender. (If it's too dry or not cooked all the way through, add a few tablespoons of water or stock at a time, if necessary, and cook a little longer.) Fluff with a fork before serving and garnish with parsley leaves.
SAUSAGE RED BEANS 'N' RICE
This easy-to-make recipe has been a staple in my recipe file for about 10 years. My husband and I both enjoy cooking it.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a skillet, saute green pepper, onion and garlic in butter until crisp-tender. Add sausage; cook and stir until browned. Add the tomatoes, beans, oregano and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened. Serve with rice.
Nutrition Facts :
RED RICE & SAUSAGE
Make and share this Red Rice & Sausage recipe from Food.com.
Provided by mightyro_cooking4u
Categories Long Grain Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a heavy pan over medium heat. Add the sausage pieces and cook until brown, about 5 minutes. Add the onions, green peppers, and celery. Cook for 3 minutes. Add the water, tomato sauce, salt and pepper. Heat to boiling. Stir in the rice. Reduce heat to simmer. Cook covered, until rice is tender, about 30 minutes. Remove from heat and keep covered until time to serve.
- NOTE: I sliced my sausage into 1/4 inch slices and used 1 pound of sausage.
Nutrition Facts : Calories 136.4, Fat 1.9, SaturatedFat 0.3, Sodium 1557.9, Carbohydrate 27.6, Fiber 2.5, Sugar 5.1, Protein 3.1
MARTHA'S SPANISH RICE AND SAUSAGE
This is a much loved recipe that my mother made often when I was growing up. It tastes great served with pinto or red kidney beans.
Provided by Lu
Categories Meat and Poultry Recipes Pork Sausage
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the sausage; cook and stir until the sausage is crisp. Mix in the rice, water, tomato sauce, adobo seasoning, salt, and black pepper. Bring to a boil, then reduce heat to low. Simmer until the rice is tender and the liquid has been absorbed, about 20 minutes.
Nutrition Facts : Calories 558 calories, Carbohydrate 41.8 g, Cholesterol 51.5 mg, Fat 33.5 g, Fiber 1.3 g, Protein 20.7 g, SaturatedFat 10.1 g, Sodium 1287.3 mg, Sugar 3.3 g
More about "red rice sausage recipes"
BAKED CHARLESTON RED RICE WITH SAUSAGE - PINCH ME, …
From pinchmeimeating.com
Ratings 21Calories 424 per servingCategory Side Dish
- Rinse the rice by putting the rice in a medium bowl and covering with an inch of cool water. Gently swirl the rice in the water with a clean hand. Drain in a fine mesh sieve and return rice to the bowl. Repeat until water is mostly clear, a total of about 4-6 times (In my experience, regular long-grain rice required about 4 rinses while Carolina gold rice required 6). On the final rinse, leave the rice in the fine mesh sieve over the bowl so it can continue draining any excess water while you're cooking the bacon, veggies, and sausage.
- In a large cast iron skillet, cook bacon over medium heat. Remove bacon and drain on paper towel, leaving the bacon grease in the skillet.
- Add finely diced onion, bell pepper, and smoked sausage to the pan with the bacon grease. Sauté about 5 minutes over medium heat, stirring occasionally.
CHARLESTON RED RICE - THE SEASONED MOM
From theseasonedmom.com
5/5 (3)Total Time 1 hrCategory Side DishCalories 261 per serving
- In a large skillet, cook bacon over medium heat until crisp, about 7-8 minutes. Use a slotted spoon to remove bacon to a paper towel-lined plate, reserving the drippings in the pan. Melt butter in the same skillet over medium-high heat. Add onion and cook, stirring, until the onion softens, 3 to 4 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the tomato paste, kosher salt, sugar and pepper. Cook for 1 more minute.
- Add the bacon, water and rice. Bring to a simmer, then reduce the heat to low. Cook, uncovered, stirring occasionally, until the liquid has reduced slightly, about 8-10 minutes. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet as you stir.
- Transfer to the prepared baking dish. Cover and bake until the rice is tender, about 40-45 minutes, stirring every 15 minutes.
ONE-POT SAUSAGE AND RED RICE - DIARY OF A RECIPE …
From diaryofarecipecollector.com
Reviews 12Estimated Reading Time 3 minsServings 6Total Time 40 mins
- In a large pot, brown sausage over medium-high heat. Remove from pan to a paper towel-lined plate.
- Add onions and bell peppers. Season with 1/2 tsp. creole seasoning. Saute for about 7 minutes or until onions become translucent.
- Add sausage back to pot. Add in tomato sauce, water, other 1/2 tsp. of seasoning and rice. Bring to a boil and then cover and reduce heat to low. Cook on low for 20 to 25 minutes.
- Lift lid to stir and check to see if rice is cooked. If not, add a little more rice and then cover and cook for 5 more minutes.
SAVANNAH RED RICE | PAULA DEEN
From pauladeen.com
ITALIAN SAUSAGE AND RICE {ONE POT} - WELLPLATED.COM
From wellplated.com
CABBAGE, RICE AND SAUSAGE SKILLET - HOMEMADE MASTERY
From homemademastery.com
HOW TO MAKE STOVETOP SAVANNAH RED RICE WITH ANDOUILLE SAUSAGE
From seasonedtotasteblog.com
BAKED GULLAH RED RICE - BUTTER BE READY
From butterbeready.com
20 EASY SAUSAGE AND RICE RECIPES FOR DINNER - INSANELY …
From insanelygoodrecipes.com
SIMPLE SAUSAGE AND RICE RECIPES
From allrecipes.com
RED RICE WITH SHRIMP AND SMOKED SAUSAGE | KITCHEN RECIPE - PBS
From pbs.org
GULLAH RED RICE WITH SMOKED SAUSAGE | RECIPE - RACHAEL …
From rachaelrayshow.com
HOW TO IMPRESS WITH THIS EASY SOUTHERN RED RICE RECIPE
From compassandfork.com
SMOKED SAUSAGE AND RICE - QUICK ONE POT MEAL | RECIPETIN EATS
From recipetineats.com
SMOKED SAUSAGE AND RED RICE SKILLET | THE COZY APRON
From thecozyapron.com
26 CHICKEN AND RICE RECIPES TO ADD TO YOUR WEEKNIGHT DINNER
From yahoo.com
RED RICE AND SAUSAGE - SHOTGUNRED.COM
From shotgunred.com
You'll also love