SAVANNAH RED RICE RECIPE RECIPES

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GULLAH RED RICE RECIPE | KARDEA BROWN | FOOD NETWORK



Gullah Red Rice Recipe | Kardea Brown | Food Network image

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

Total Time 1 hours 0 minutes

Cook Time 20 minutes

Yield 8 to 10 servings

Number Of Ingredients 10

2 cups uncooked parboiled rice
1/4 cup vegetable oil 
8 ounces smoked pork sausage, finely diced 
1 large onion, finely diced 
1 bell pepper, finely diced 
Two 6-ounce cans tomato paste 
4 teaspoons granulated sugar 
1 tablespoon garlic powder 
1 tablespoon kosher salt 
1 tablespoon fresh cracked black pepper 

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.

SOUTH YOUR MOUTH: CHARLESTON RED RICE



South Your Mouth: Charleston Red Rice image

A Lowcountry recipe popular from Charleston to Savannah, made from rice cooked with bacon and a tomato broth seasoned with peppers and onions perfected by the Gullah and Geechee.

Provided by Mandy Rivers | South Your Mouth

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Number Of Ingredients 11

1/2 pound bacon
1 large onion, diced
1 green bell pepper, diced
2 stalks celery, diced (about 1/2 cup)
3 cloves garlic, minced
3 tablespoons butter
2 cups long-grain rice
1 28-oz can petite diced tomatoes
2 teaspoons salt
1 teaspoon pepper
2 cups water

Steps:

  • Preheat oven to 375 degrees.
  • Cut bacon into 1/2-inch pieces then cook over medium heat in a large skillet until browned and crispy. Remove bacon to a small bowl with a slotted spoon, leaving the drippings in the pan.
  • Add onion, green pepper and celery then sauté in bacon drippings for 5 minutes.
  • Add garlic, butter and uncooked rice to vegetables then continue cooking and stirring for about 5 minutes or until rice starts to become slightly golden in color.
  • Add reserved cooked bacon pieces, tomatoes (with juice), salt, pepper and water then stir well. Bring mixture to a boil then pour into a greased shallow 2-quart baking dish.
  • Cover dish TIGHTLY with 2 layers of aluminum foil then bake at 375 degrees for 45 minutes. Get the dish into the oven immediately so the boiling mixture doesn’t have time to cool too much.
  • Remove dish from oven, carefully remove foil then fluff rice with a fork. If the rice still needs to cook a bit (it likely will – if not, replace foil and skip to the next step), replace foil then return dish to oven to cook for an additional 15 minutes.
  • Remove dish from oven and let rest, covered, for 15 minutes. Fluff rice with a fork then serve.

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