Charleston Red Rice
I love this recipe. It’s truly an iconic dish from South Carolina. Full of flavor and heartiness, it can be a side dish or a standalone meal. Red rice is one of the most ubiquitous Charleston-specific dishes you’ll find at local restaurants there, apart from shrimp and grits. It’s a little bit spicy and a little bit sweet and the combination is just divine.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Serves: 4
Ingredients:
1 1/2 cups long grain rice
12oz Butterball Hardwood Smoked Turkey Sausage diced
1/2 cup diced yellow onion
1/2 cup diced bell pepper
3oz tomato paste
1 1/2 teaspoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 1/4 cups chicken broth
1 1/2 tablespoons hot sauce
1/4 teaspoon black pepper
2 tablespoons olive oil
You will also need:
Large skillet (I prefer cast iron)
Instructions:
Preheat oven to 350°F (175°C).
Rinse rice and set aside.
In a cast iron skillet, saute diced Butterball Hardwood Smoked Turkey Sausage, onion, and bell pepper in olive oil for 5 minutes over MEDIUM heat, stirring occasionally.
Add tomato paste, sugar, salt, pepper, garlic powder and onion powder, then stir until coated evenly in the tomato paste and spices.
Add uncooked rinsed rice and stir until combined over MEDIUM heat for 3-4 minutes.
Add chicken broth & hot sauce, stir until combined and bring to a boil.
Remove from heat, cover tightly with aluminum foil and bake at 350 degrees F for 45 minutes.
Remove from oven, let sit for 10 minutes before uncovering, fluffing with fork and serving.
