Red Rice
20m prep 1h 0m cook 1h 20m ready
A Southern-style red rice dish made with bacon, smoked sausage, bell pepper, and tomato paste, baked until tender. Sweetened with a touch of brown sugar and seasoned with seasoning salt.
Ingredients
- Vegetable oil for greasing
- 454 g bacon chopped
- 454 g smoked sausage sliced in ½-inch rounds
- 1 large red onion diced
- 1 large green bell pepper diced
- 710 ml chicken broth
- 170 g tomato paste
- 14.8 ml brown sugar
- 12.3 ml seasoning salt
- 9.86 ml garlic powder
- 4.93 ml ground black pepper
- 473 ml uncooked rice
- 1 bunch green onions chopped
Nutrition (per serving, estimated)
Estimated based off 11 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 32.3 mg
- Iron: 2.64 mg
- Magnesium: 34.3 mg
- Phosphorus: 154 mg
- Potassium: 487 mg
- Zinc: 1.78 mg
Let's Cook
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Step 1.
Preheat the oven to 350°F. Lightly oil a 4-quart casserole dish with vegetable oil.
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Step 2.
In a large stockpot over medium heat, cook the chopped bacon until crisp, about 5–7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
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Step 3.
Add the sliced smoked sausage to the pot with the bacon drippings and cook over medium heat for about 5 minutes, stirring occasionally, until lightly browned.
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Step 4.
Return the cooked bacon to the pot, then add the diced red onion and diced green bell pepper. Cook, stirring, until the vegetables are tender, 3 to 5 minutes.
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Step 5.
Add the chicken broth, tomato paste, and brown sugar to the pot. Stir until well combined, then sprinkle in the seasoning salt, garlic powder, and black pepper. Add the uncooked rice and stir again to incorporate.
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Step 6.
Bring the mixture to a simmer over medium-high heat. Cook, stirring occasionally, for 15 minutes.
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Step 7.
Transfer the red rice mixture to the prepared casserole dish. Cover tightly with a lid or foil and bake in the preheated oven for 35 to 40 minutes, until the rice is tender and the liquid is absorbed.
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Step 8.
Remove the dish from the oven, uncover, and stir the rice. Let it cool for a few minutes, then top with chopped green onions before serving.
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