Carolina Red Rice Recipes

CHARLESTON RED RICE

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.

ROBBIE'S RED RICE

Steps:

• In a skillet, cook sausage until no longer pink; drain. , Transfer to an ungreased 2-qt. casserole; stir in the water, rice, onion, peppers, butter and pepper. Add bacon and salt if desired. Cover and bake at 350° for 45 minutes. Stir in tomatoes. Bake 15 minutes longer.

RED RICE AND SAUSAGE

Steps:

• Combine the rice and water in a saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 15 to 20 minutes, until rice is tender and the water has been absorbed. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium heat. Add the bacon, and brown on each side. Add the onion, garlic and green peppers to the skillet, and cook until soft, stirring frequently. Mix in the sausage, and cook until hot, then pour in the tomatoes. Cook just until heated through. Stir in the cooked rice and spaghetti sauce. Season with Italian seasoning, salt and pepper. Transfer to a large casserole dish, and cover with a lid or aluminum foil.
• Bake for 1 hour in the preheated oven, then remove the lid, and cook for an additional 15 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.

CHIPOTLE CHICKEN & RICE

Steps:

• Step 1 Season chicken with chili powder and salt. Step 2 In large Dutch oven or saucepan set over medium heat, heat 2 tbsp oil. In batches to avoid crowding, add chicken and cook, turning, for 5 to 7 minutes or until starting to brown all over, adding more oil as needed. Using slotted spoon, transfer to plate as chicken is browned. Step 3 Add onion and garlic to oil in Dutch oven set over medium. Cook, stirring frequently, for 3 to 5 minutes or until starting to soften. Stir in rice, chipotle peppers and adobo sauce. Cook, stirring frequently, for 2 to 3 minutes or until well coated. Step 4 Stir in broth and bring to a boil. Stir in lime juice. Return chicken to Dutch oven. Reduce heat to medium-low. Cook, stirring frequently, for 25 minutes or until chicken is cooked through and rice is tender and has absorbed most of the liquid. Remove from heat. Cover and let stand for 10 minutes. Step 5 Before serving, fluff rice mixture with fork and garnish with cilantro. Recipe Tips: Add 1 cup frozen vegetable medley - such as peas, corn and carrots - in the last 10 minutes of cooking if desired. For a zesty addition, add 1/2 cup sliced green olives or 1/4 cup drained capers with the lime juice in Step 4.

CHARLESTON RED RICE

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.

CAROLINA RED RICE

Steps:

• Brown sausage, then add onion and peppers and stir-fry 2-3 minutes.
• Add rest of ingredients plus 2 cups water; stir well, cover and cook over low heat until rice is done and liquid absorbed.

CHARLESTON RED RICE

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.

SAVANNAH RED RICE RECIPE

Steps:

• Preheat oven to 350°F. Cook bacon in a medium skillet over medium until crisp, about 8 minutes; transfer bacon to a plate lined with paper towels, reserving drippings in skillet. Crumble bacon.
• Add yellow onion, celery, and bell pepper to reserved drippings in skillet; increase heat to medium-high. Cook, stirring often, until vegetables are tender, 5 to 6 minutes.
• Stir in rice, tomatoes, chicken broth, salt, black pepper, cayenne pepper, and hot pepper sauce. Spoon into a lightly greased 2-quart baking dish. Cover with aluminum foil, and bake in preheated oven until rice is tender, 40 to 45 minutes. Top with crumbled bacon.