CHARLESTON RED RICE
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
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
CLASSIC RED RICE
Categories Blender Rice Tomato Side Quick & Easy Cinco de Mayo Corn Pea Hot Pepper Carrot Spring Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Puree tomatoes, onion, and garlic in blender until smooth.
- Heat oil in heavy medium saucepan over medium-high heat. Add rice; stir until rice is pale golden, about 1 minute. Stir in tomato puree, then 1 cup hot water, carrot, peas, corn, cilantro sprigs, chiles, and salt. Bring to boil. Reduce heat to low, cover, and cook until almost all liquid is absorbed, about 12 minutes. Uncover and cook until rice is tender and all liquid is absorbed, about 10 minutes longer. Remove from heat, cover, and let stand 5 minutes. Discard cilantro and chiles. Fluff rice with fork.
MEXICAN RED RICE (ARROZ ROJO)
Provided by Marcela Valladolid
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice, onions and garlic. Saute until the rice has an opaque color and is fragrant, about 2 minutes. Add the chicken broth, tomato paste and salt. Mix well to incorporate evenly. Then add in the chile and cilantro sprig. Cover, reduce the heat to low, and simmer until rice is ready, about 30 minutes. Fluff with a fork and serve immediately.
CLASSIC RED BEANS N RICE
After 25 years in a place where Cajun cooking is common, we've come to rely on this staple menu item. If you've never tried red beans and rice before, I promise you'll like this recipe.-Jackie Turnage, New Iberia, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 2h35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand until beans are softened, 1-4 hours., Drain and rinse beans, discarding liquid. Return to Dutch oven. Add the water, ham hock, bay leaves and onion powder. Bring to a boil. Reduce heat; cover and simmer for 1 hour., In a large cast-iron or other heavy skillet, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add to bean mixture. Simmer, uncovered, 1 hour. Discard bay leaves., Remove ham hock; allow to cool. Remove meat from bone; discard bone. Cut meat into bite-sized pieces and return to broth. Heat through. Serve with rice and, if desired, top with chopped fresh parsley.
Nutrition Facts : Calories 309 calories, Fat 7g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 346mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 9g fiber), Protein 25g protein.
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.
RED RICE
Tomato paste gives plain white rice a rusty hue in this classic Latin side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat vegetable oil over medium-high. Add onion and garlic and cook, stirring occasionally, until onion begins to brown around edges, 6 minutes. Add tomato paste and stir to combine. Add rice, chicken broth (or water), and dried oregano; season with coarse salt and ground pepper. Bring to a boil; reduce heat to low, cover, and cook until liquid is absorbed, 15 minutes. Remove pan from heat and let rice sit, covered, 5 minutes. Fluff with a fork and serve.
Nutrition Facts : Calories 208 g, Fat 3 g, Fiber 1 g, Protein 5 g
COOKING RED RICE
I found these basic instructions for cooking Bhutanese red rice at Sugat.com. Goes very well with Zesty Corn and Beans.
Provided by Alex Polkovsky
Categories Brown Rice
Time 40m
Yield 2-3 cups
Number Of Ingredients 3
Steps:
- Rinse red rice in water.
- Heat oil in a pot, add rice and stir for 2 minutes.
- Add water and bring to a boil.
- Lower heat and cover pot. Cook for 45 minutes or until liquid is absorbed.
- Remove from heat and let rest for 10 minutes.
RED RICE
Provided by Food Network
Categories side-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil in a medium heavy saucepan or skillet over medium low heat. Saute the rice, stirring constantly, until golden brown and crackling, about 5 minutes. Add the onions and serranos and cook until the onions just soften, then add the garlic and saute until the aroma is released. Pour in the stock or water and tomato salsa, mixing well to combine. Transfer to a 4 quart baking dish or casserole. Cover with foil and bake until the liquid is absorbed and the rice is tender, 30 to 40 minutes. Stir and serve hot.
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
CLASSIC RED BEANS AND RICE
This is made with a ham hock and smoked sausage, to infuse the beans with loads of flavor. You'll need to give the beans an overnight soak (not listed in the time to make the recipe). Cook your rice separately, as you'll be spooning rice into the bottom of the bowl and then topping with the flavorful beans.This recipe takes time, but it is so worth it. Adapted from an Emeril Lagasse recipe.
Provided by LifeIsGood
Categories Rice
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Rinse the beans under cold water in a colander. Throw away any broken beans or pebbles. Put the beans into a large bowl and add enough water to cover them by about 2 inches. Soak overnight or for at least 8 hours. (Quick method = bring the beans and enough water to cover them by 2 inches to a boil in a large pot over high heat and cook for 2 minutes, then remove from the heat and cover tightly, let stand for 1 hour.).
- Heat up the oil in a big, heavy stockpot over med-high heat. Add the onions, bell peppers and garlic - cook, stirring, for about 4 minutes or until softened. Add the sausage, salt, Creole seasoning, cayenne, black pepper, thyme and the bay leaves. Cook, stirring, for about 4-5 minutes or until the sausage is browned. Add the ham hock and cook for 3 minutes.
- Drain the beans and add them to the pot. pour in enough stock to cover the whole mixture by about 1 inch. Bring this to a boil over high heat. Reduce the heat to med-low and simmer, uncovered, until the beans are tender, stirring occasionally - approx 2 hours. Remove and throw away the bay leaves.
- Mash up about 1/4 of the bean mixture. This will thicken the juices. Remove the ham hock and let cool slightly. Slice the meat from the bone, throwing away the skin and bones. Return the meat to the pot and heat it through.
- Spoon the rice into bowls and top with the beans. Relax and enjoy!
Nutrition Facts : Calories 482.5, Fat 27.4, SaturatedFat 7.8, Cholesterol 52.7, Sodium 1919.5, Carbohydrate 32.6, Fiber 1.4, Sugar 12.2, Protein 27.7
CLASSIC RED BEANS AND RICE
This regional favorite has broad appeal because it is hearty and tasty but no too hot. It's a good way to add variety to the menu.-Shirley Johnson, Kenner, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 4h30m
Yield 65 servings (about 1 cup beans and 1/3 cup rice).
Number Of Ingredients 18
Steps:
- Sort beans and rinse in cold water. Place beans in stockpots; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour. , Drain and discard liquid. To beans, add 9 qts. water, garlic, bay leaves and browning sauce if desired. Bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until beans are tender., Meanwhile, in large skillets, cook bacon until crisp. Remove with a slotted spoon to paper towels. In the drippings, cook the sausage and ham until lightly browned. Remove and set aside. , Add oil to drippings in skillets. Stir in flour until smooth; cook and stir over medium heat until reddish brown, about 12-14 minutes. Add the onions, celery and green peppers; cook and stir until tender. Stir into bean mixture. , Add the bacon, sausage, ham, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Remove bay leaves. Serve with rice and hot sauce if desired.
Nutrition Facts : Calories 373 calories, Fat 13g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 1035mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 7g fiber), Protein 18g protein.
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