Charleston Red Rice

5 from 1 vote

Rice gets a big-time upgrade in this exciting and flavorful Southern side dish! Tender, fluffy rice teams up with savory sausage, delectable seasonings, and robust chicken broth. The result is a staple side dish that's slightly sweet with a hint of heat and smokiness. It can stand on its own as a weeknight meal or deliver a tasty addition to many main dishes!

Prep Time 25

Cook Time 45

Total Time 1 10

Servings

Calories 482kcal

Author Imma

Ingredients

2 cups long-grain rice
3 strips bacon
1 link andouille sausage (6-8 ounces)
3 tablespoons butter or vegetable oil
1 medium onion, diced
1 teaspoon fresh thyme
2 cloves garlic
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 puree or sauce
3 tablespoons tomato paste
3 cups chicken broth or water
Parsley for garnishing

Instructions

Preheat oven to 350°F (175℃). Rinse rice and drain.
Fry the bacon in a large cast iron skillet (or Dutch oven) on medium heat until crisp, 7-8 minutes. Take the bacon out with a slotted spoon and drain it on a paper-towel-lined plate, reserving the drippings in the pan.
Add the sliced sausage and cook it for 3-4 minutes. Take it out of the pan and set aside.
Add the butter to the same skillet, and turn up the heat to medium-high until the butter melts. Then add the onion and stir until it softens (3-4 minutes). Add the garlic, thyme, bell pepper, paprika, black pepper, bouillon powder or salt, sugar, and Creole seasoning and cook, stirring constantly for about 3 minutes.
Add the rice, stir to coat it well in the oil, and cook for a couple of minutes.
Stir in the tomato sauce and paste. Cook for 1 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 foil (or transfer the rice mixture to a greased baking dish or casserole) and bake for 40-45 minutes, stirring every 20 minutes until the rice is tender.
Let it rest for 5-10 minutes for the flavors to meld and the rice grains to firm up.

Notes

Rinsing the uncooked rice before making this dish removes the excess starch and ensures fluffier rice.
If the liquid absorbs before the rice is done, add a little more water or broth to the pan.
This dish makes a delicious, hearty main dish! For my meat lovers, I love adding leftover cooked chicken or turkey after cooking or topping it off with cooked shrimp.
Amp up the veggies by sauteing diced carrots, celery, or corn kernels with the onion. Or you can throw in a handful of frozen peas at the end for extra texture and color.
Remember to cover the rice tightly when it's in the oven. This will prevent steam from escaping and allow the rice to cook uniformly.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition