Recipe courtesy of Kardea Brown

Gullah Red Rice

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  • Level: Easy
  • Total: 1 hr
  • Active: 20 min
  • Yield: 8 to 10 servings
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!



  1. Rinse the rice until the water becomes slightly clear. (This removes the starch.)
  2. 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.
  3. 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.