Gullah Geechee Red Rice
May 30, 2022
During a recent trip to Charleston I was schooled on this classic low-country side dish. This timeless recipe has been perfected by the Gullah Geechee people and I absolutely see why it’s a staple amongst the community.
I believe from the richness of the tomato paste and a touch of smoke from the smoked sausage adds a level of depth to the rice that’s just simply unmatched!
This goes without saying, but next time you’re in the kitchen and you’re in need of a side dish give this recipe a try!
As always, until next time….Peace & Love Wade’s Cuisine Fam!
-Chef Wade
Ingredients
(2) Cups uncooked parboiled rice
(2) tbsps Cooking Oil
(2) 6-ounce cans of Tomato Paste
(1) Small Diced Yellow Onion
(1) Diced Green Bell Pepper
(2) Chopped Garlic Cloves
(8) ounces smoked sausage (diced)
(3) tbsps Granulated Sugar
Spices
(1 tbsp) Kosher Salt
(1 tsp) Black Pepper
(1 tbsp) Garlic Powder
(1 tsp) Cayenne Pepper
Instructions:
Preheat oven to 350 degrees.
Thoroughly clean rice. (Note - This removes the starch from the rice)
Preheat an oven safe dutch / fry pan on Medium-High heat. Once hot, add your Cooking Oil along with your diced Onion, Garlic, Green Pepper, and Smoked Sausage.
Saute Onion, Garlic, Green Pepper, and Smoked Sausage for 2-3 minutes.
Add both cans of tomato paste. Then, mix to combine.
Add your parboiled rice along with the Granulated Sugar, Kosher Salt, Black Pepper, Garlic Powder, and Cayenne Pepper. Mix all ingredients until well combined.
Fill the pot with just enough water to cover the rice (approx. 1 1/2 - 2 cups of water)
Cover the pan with a lid or tightly with foil.
Place your rice in the oven and cook for 30-35 minutes. Once time has expired remove your rice and keep the lid / foil on for an additional 10-15 minutes.
After 10-15 minutes, remove lid / foil and fluff your rice with a fork (Tip - if your rice is still wet after fluffing, place back into the oven uncovered and cook for an additional 10 minutes)
Serve and enjoy!
