Recipe courtesy of Kardea Brown
From:
Food Network Magazine
Gullah Red Rice
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- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 209
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 6 g
- Cholesterol
- 14 mg
- Sodium
- 458 mg
My Aunty Ruth gave me this recipe years ago, then I added my own flair. Now I can honestly say I make the best red rice of anyone I know!
- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 209
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 6 g
- Cholesterol
- 14 mg
- Sodium
- 458 mg
Ingredients
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Directions
- Rinse the rice until the water becomes slightly clear. (This removes the starch.)
- Preheat the oven to 350˚ F. In a large frying pan, heat the vegetable oil over medium-high heat. Add the sausage, onion and bell 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 and 1 tablespoon each salt and pepper. Stir the rice into the tomato mixture and cook, uncovered and stirring occasionally, until well combined, about 5 minutes.
- Transfer to a 9-by-13-inch or other 3-quart 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 dish. Turn off the oven; remove the rice from the oven, uncover and fluff, then cover again and return to the oven for 10 minutes more.
