Gullah Red Rice Food

GULLAH RED RICE

Steps:

• Place bacon in a pot and cook over medium-high heat, turning occasionally, until evenly browned, 7 to 10 minutes. Add bell pepper and onion to bacon grease and saute over medium heat until soft, about 5 minutes. Add sausage and cook and stir until browned, 8 to 10 minutes. Remove mixture from the pan to a bowl.
• Pour tomato sauce and tomato paste into the same pot, along with 1 cup water. Bring to a boil; add rice, sugar, salt, pepper, onion powder, and garlic powder. Bring back to a boil; reduce heat and let simmer over medium-low heat for 10 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Transfer the rice mixture to a 9x13-inch baking pan. Cover with foil.
• Bake in the preheated oven until liquid has evaporated and rice is tender, about 25 minutes.

GULLAH RED RICE

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.

LOW COUNTRY GULLAH RICE

Steps:

• Melt butter in a medium saucepan over medium heat.
• Add celery, carrot, and pistachios; sauté 5 minutes or until tender.
• Add water and salt; bring to a boil.
• Add rice and thyme; return to a boil.
• Cover, reduce heat, and simmer 20 minutes or until most of liquid is absorbed.
• Let stand, covered, 15 minutes or until liquid is absorbed.