Lowcountry red rice
Lowcountry Red Rice
Red Rice, South Carolina Low Country Cooking Learn how to make red rice, a popular side dish influenced by West African Jollof rice
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Lowcountry red rice is a side dish that can easily be served as a full meal.
Low country red rice is great for a Sunday dinner or any holiday meal. I like to cook a big batch so we can eat the leftovers for days after.
There are many variations on this recipe but I like mine loaded with seared sausages and green peppers. Many people like to add celery and shrimp as well but I like to cook my shrimp separately and serve it on top.
If you want to add shrimp to the dish I advise adding peeled and deveined shrimp to the top of the dish in the last 8 minutes of cooking, then tossing them with the rice and letting the dish stand covered for an additional 5 minutes.
Lowcountry Red Rice
- 1 tablespoon canola or vegetable oil
- 4-6 smoked sausages
- 1 onion diced
- 1 green bell pepper diced
- 3 cups of long grain white rice
- One 28 ounce can of diced tomatoes
- 4 to 5 cups of chicken broth
- 1 bay leaf
- Drain the can tomatoes but save the juice, we're going to use it to cook our rice. Combine the tomato juice and chicken broth to make 6 cups of liquid. We will use this liquid to cook the rice. Set this aside until ready to use.
- Start with a large Dutch oven with a lid. Place the pot over medium heat, add the oil to the pot and brown the sausages for about 3 to 5 minutes. Add in the chopped onion and bell pepper, saute them until they are soft. Stir in the rice and saute for 2 to 3 minutes. Add the strained tomatoes.
- Pour the juice broth combination into the Pan add the Bay leaf and salt. Bring to a simmer and let simmer for 5 minutes. Cover the pot and place it in a 350ﾟ oven for about 20 minutes. Remove the pan from the oven and check to see if done, all the liquid should be absorbed.