Lowcountry Red Rice
Rice simmered with tomatoes, bacon, and smoked sausage until tender and deeply savory, a Charleston-area cousin of jollof rice.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 460 kcal
Equipment
- •Dutch oven
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 20
- carbs
- 52
- protein
- 16
- calories
- 460
Instructions
- 1
Cook the bacon in a Dutch oven until it is crisp. Take it out and set it aside.
- 2
Brown the sausage in the bacon fat. Take it out and set it aside.
- 3
Saute the onion and bell pepper in the hot fat until soft.
- 4
Stir in the tomato paste. Cook for 1 minute.
- 5
Add the diced tomatoes, chicken stock, rice, paprika, salt, and pepper. Stir well.
- 6
Bring the liquid to a gentle simmer. Cover the pot with a lid and lower the heat.
- 7
Cook for 20-25 minutes until the rice is tender and all liquid is absorbed.
- 8
Stir in the bacon and sausage, fluff with a fork, and rest for 5 minutes before serving.
Chef's tips
Let the rice steam with the lid on at the end for fluffy grains. The bacon fat gives the dish its rich base flavor.
Storage
Refrigerate in an airtight container up to 3 days.
Reheating
Reheat in a covered skillet with a splash of water, or in the microwave.
Common mistakes to avoid
- •Adding too much liquid, which makes the rice soggy and mushy
- •Stirring the rice too often while it cooks, which breaks the grains
Serving suggestions
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