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5 from 1 vote

Charleston Red Rice

By Britney
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 8
gullah red rice in a pot topped with fresh parsley with a wooden spoon scooping the rice.
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Smoky Charleston Red Rice loaded with bacon, sausage and packed with bold spices. It comes out fluffy and packed with flavor every time. An easy one-pot Southern classic you’ll make on repeat!

Equipment

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Ingredients 

  • 2 cups Long Grain Rice
  • 6 slices Bacon, (sliced into chunks)
  • 1 lb Smoked Sausage, (chopped into chunks)
  • 1 Sweet Onion, (diced)
  • 1 Green Bell Pepper, (diced)
  • 6 cloves Garlic, (diced)
  • 2 tsp Cajun Seasoning
  • 2 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1/2 tsp Black Pepper
  • 1/2 tsp Kosher Salt, (taste as you go, this recipe is naturally salty from the bacon, sausage, and cajun seasoning, so before with adding too much salt)
  • 6 oz Tomato Paste
  • 16 oz Tomato Sauce, (canned)
  • 2 tsp Sugar
  • 2 cups Chicken Broth
  • 3 Bay Leaves
  • 2 tbsp Salted Butter
  • Parsley, (for garnish)

Instructions 

  • Preheat the oven to 350 degrees F.
  • Add the rice to a large bowl and cover with cold water. Swirl it around with your hands, you're going to see that cloudy water immediately. Pour the water off and repeat this process 3–4 times, until the water runs mostly clear. Drain well through a fine mesh sieve and set aside. This removes excess starch so your rice doesn’t turn gummy. 2 cups Long Grain Rice
  • Add a heavy bottom pan or dutch oven to the stove over medium high heat. Let it warm for 3-5 minutes, then add bacon and reduce to medium heat. Cook the bacon for about 7-10 minutes, until crispy and the fat has rendered out. Remove the bacon bits from the pan, leaving the grease behind. Place the cooked bacon into a small bowl. We'll be using it later. 6 slices Bacon
  • Add sausage, diced onion, and bell pepper to the pot. Cook until the the veggies have softened and sausage is slightly browned, , stirring occasionally, for about 7-10 minutes. 1 lb Smoked Sausage 1 Sweet Onion 1 Green Bell Pepper
  • Add garlic, cajun seasoning, onion powder, garlic powder, smoked paprika, black pepper, and kosher salt to the pot. Cook for 1-2 minutes, stirring often to prevent the garlic from burning, then add rice and cook for 2-3 minutes, then add tomato paste. Stir together until the tomato paste is evenly dispersed and has coated all of the rice, about 3 minutes. 6 cloves Garlic 2 tsp Cajun Seasoning 2 tsp Onion Powder 1 tsp Garlic Powder 1 tsp Smoked Paprika 1/2 tsp Black Pepper 1/2 tsp Kosher Salt 2 cups Long Grain Rice 6 oz Tomato Paste
  • Pour tomato sauce and chicken broth into the pan, then add sugar and bay leaves and stir together. Add bacon bits on top. Cover with a lid or cover tightly aluminum foil. Bake in the oven for 30 minutes. Remove the lid and fluff up rice, ensuring all of the liquid is fully absorbed. Cover with the lid again and continue to cook for another 10-15 minutes, until the rice is tender and fluffy. 16 oz Tomato Sauce 2 tsp Sugar 2 cups Chicken Broth 3 Bay Leaves
  • Let the rice rest with the lid on for about 5 minutes, then fluff up rice again and add butter and toss around until evenly dispersed. Top with fresh parsley before serving. 2 tbsp Salted Butter Parsley

Nutrition

Calories: 497kcal, Carbohydrates: 52g, Protein: 15g, Fat: 25g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 60mg, Sodium: 1420mg, Potassium: 701mg, Fiber: 3g, Sugar: 8g, Vitamin A: 1093IU, Vitamin C: 23mg, Calcium: 55mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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