Charleston Red Rice

Make weeknights livelier with this classic Southern side dish! Tender, fluffy rice gets a huge flavor burst from sauteed aromatics, savory sausage and bacon, and zesty tomato puree. The result is a smoky, savory side dish that the whole family will love!

Course Side

Cuisine African, Southern

Diet Gluten Free

Prep Time 15

Cook Time 55

Total Time 1 10

Servings

Calories 544kcal

Author Imma

Ingredients

2 cups long-grain rice Carolina Gold or basmati rice works well
3 strips bacon
1 12-ounce package andouille sausage
3 tablespoons butter or vegetable oil
1 medium onion, diced
2 cloves garlic
1 teaspoon fresh thyme
1 large green bell pepper, diced
2 teaspoons paprika
1 teaspoon black pepper
2 teaspoons Creole seasoning
1 teaspoon chicken bouillon or sub with salt
2 teaspoons sugar
1 14-ounce can tomato sauce or puree
3 tablespoons tomato paste
3 cups 3 chicken broth or water (4½ cups for the stovetop method)
Parsley, for garnishing

Instructions

If using the oven method, preheat oven to 350°F (175℃).
Rinse rice and drain.
In a large skillet, cook bacon in a large cast iron skillet (or other oven-proof skillet) over medium heat until crisp, about 7-8 minutes. Remove bacon to a paper towel-lined plate with a slotted spoon, reserving the drippings in the pan.
Add the sliced sausage and cook for 3-4 minutes. Take it out of the pan and set aside.
Melt butter in the same skillet over medium-high heat. Add onion and cook, stirring, until the onion softens, 3-4 minutes. Add the garlic, thyme, bell pepper, paprika, black pepper, Creole seasoning, bouillon or salt, and sugar, and cook, stirring constantly for about 3 minutes.
Stir in rice and cook for 2 minutes, stirring so the rice is coated in the oil.
Stir in the tomato sauce and tomato paste. Cook for one more minute.
Add in your chicken broth or water and stir.
Add bacon and sausage.
At this point, you can cover the pot with a tight lid or transfer the mixture to a greased baking dish and bake for 40-45 minutes, stirring every 20 minutes until the rice is tender if using the oven method.

Or the Stovetop Method

Bring to a boil, stirring once or twice. Reduce heat to low, cover saucepan, and simmer until rice is tender and liquid is absorbed, for 20-25 minutes.
Remove pan from heat, let it sit covered for 5 minutes, then fluff rice with a fork or serving spoon, garnish with fresh parsley, and serve.

Notes

Rinsing the uncooked rice is a crucial step! Rinsing removes excess starch for fluffy, tender rice.
If the rice looks a bit dry before it finishes cooking, add a splash of water or broth to the pan.
A skillet with a properly-fitting lid will cover the rice tightly so it cooks evenly.
Keep an eye on the rice while cooking so it doesn't get gummy.
Check the rice occasionally and add more liquid if the rice looks dry.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition