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Red Rice
Credit:
Clay Williams
Recipe Summary
prep: 25 mins
total: 1 hr
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
1/2 pound salt pork, cut into 1-inch chunks
1 large onion, chopped
1 large bell pepper, chopped
1/2 cup chopped celery
3 smoked sausages (about 14 ounces total)
1 can (6 ounces) tomato paste
1 teaspoon red-pepper flakes
1 1/2 teaspoons Nature’s Seasons seasoning, plus more to taste
2 cups long-grain white rice, unrinsed
Cook's Notes
Excerpted from the book Gullah Geechee Home Cooking: Recipes from the Mother of Edisto Island ($35.00, amazon.com), by Emily Meggett, published by Abrams. Text © 2022 by Emily Meggett. Photography by Clay Williams.
Gallery
Red Rice
Credit:
Clay Williams
Recipe Summary
prep: 25 mins
total: 1 hr
Yield: Serves 8 to 10
Gallery
Red Rice
Credit:
Clay Williams
Red Rice
Credit:
Clay Williams
Red Rice
Recipe Summary
prep: 25 mins
total: 1 hr
Yield: Serves 8 to 10
Recipe Summary
prep: 25 mins
total: 1 hr
Yield: Serves 8 to 10
prep: 25 mins
total: 1 hr
prep:
25 mins
total:
1 hr
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- 1/2 pound salt pork, cut into 1-inch chunks
- 1 large onion, chopped
- 1 large bell pepper, chopped
- 1/2 cup chopped celery
- 3 smoked sausages (about 14 ounces total)
- 1 can (6 ounces) tomato paste
- 1 teaspoon red-pepper flakes
- 1 1/2 teaspoons Nature’s Seasons seasoning, plus more to taste
- 2 cups long-grain white rice, unrinsed
Directions
Fry salt pork in a large pot over medium heat until browned, 8 to 10 minutes. Add onion, bell pepper, and celery and cook until tender, 5 to 7 minutes. Cut sausages into bite-size pieces and add to pot; cook until lightly browned, about 5 minutes. Stir in tomato paste and 5 cups water, and bring to a boil over high heat. Add red-pepper flakes and seasoning; stir. Taste and add more seasoning, if needed.
Add rice to pot and cook, stirring frequently to keep rice from sticking, until most of liquid has been absorbed and rice is tender, about 10 minutes.
If using a rice steamer, transfer mixture to steamer; cover and cook over low heat 15 to 20 minutes, or until all of liquid is absorbed and rice can be fluffed with a fork. If using a pot, cover and cook over lowest possible heat, stirring with a fork as needed, 25 to 30 minutes, or until rice has absorbed all of liquid.
Cook's Notes
Excerpted from the book Gullah Geechee Home Cooking: Recipes from the Mother of Edisto Island ($35.00, amazon.com), by Emily Meggett, published by Abrams. Text © 2022 by Emily Meggett. Photography by Clay Williams.
Cook’s Notes
Excerpted from the book Gullah Geechee Home Cooking: Recipes from the Mother of Edisto Island ($35.00, amazon.com), by Emily Meggett, published by Abrams. Text © 2022 by Emily Meggett. Photography by Clay Williams.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Red Rice
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Red Rice
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
