Charleston Red Rice Food

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CHARLESTON RED RICE



Charleston Red Rice image

Yummy, and easy to make.

Provided by DJBPITT

Categories     Side Dish     Rice Side Dish Recipes

Time 1h20m

Yield 8

Number Of Ingredients 10

2 cups uncooked long-grain white rice
6 cups boiling water
1 tablespoon salt
6 slices bacon
2 onions, chopped
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon white sugar
2 teaspoons Worcestershire sauce
1 dash hot pepper sauce

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

CHARLESTON RED RICE



Charleston Red Rice image

This classic Red Rice is a Lowcountry side dish of long grain white rice that's baked with bacon, onion, garlic and tomato!

Provided by Blair Lonergan

Categories     Side Dish

Time 1h20m

Number Of Ingredients 11

3 strips bacon, chopped
¼ cup salted butter
1 onion, finely diced
1 clove garlic, minced
1 (6 ounce) can tomato paste
1 ½ teaspoons kosher salt
1 ½ teaspoons sugar
Freshly-ground black pepper, to taste
2 cups water
1 cup uncooked long-grain white rice
Garnish: chopped fresh parsley

Steps:

  • Preheat oven to 350° F. Grease a 2-quart baking dish; set aside.
  • 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.
  • Fluff the rice, garnish with fresh parsley, and serve.

Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 261 kcal, Carbohydrate 33 g, Protein 5 g, Fat 12 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 28 mg, Sodium 952 mg, Fiber 2 g, Sugar 5 g

CHARLESTON RED RICE



Charleston Red Rice image

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

Nonstick cooking spray
6 bacon slices
1 medium Vidalia or other sweet, Spanish or yellow onion, chopped
2 celery ribs, chopped
1 large green bell pepper, chopped
1 teaspoon kosher salt, plus more to taste
2 garlic cloves, minced
2 cups long-grain or Carolina gold rice, rinsed until water runs clear
1 (14-ounce) can tomato purée
1 1/2 cups chicken stock or water, plus more as needed
1 tablespoon hot sauce
1 teaspoon Cajun seasoning
1 teaspoon granulated sugar
1/2 teaspoon black pepper
Pinch of ground cayenne
Parsley leaves, for garnish

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.

CHARLESTON RED RICE



Charleston Red Rice image

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.

Provided by Recipe Baroness

Categories     One Dish Meal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

GULLAH RED RICE



Gullah Red Rice 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

Time 1h

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.

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