Low Country Red Rice
Delight in the bold, savory flavors of Low Country Red Rice—a classic Southern dish brimming with smoky, robust goodness. This hearty one-pot recipe combines crispy bacon, succulent smoked sausage, and the aromatic "holy trinity" of onions, bell peppers, and celery, creating a flavorful base for perfectly seasoned long-grain rice. The luscious blend of diced tomatoes, tomato paste, and spices like paprika and thyme infuses the dish with a warm, earthy richness, heightened by a hint of cayenne for just the right kick. Simmered to tender perfection, this soul-soothing favorite is ideal for serving as a family dinner centerpiece or paired with fresh seafood to complete a Low Country feast. Ready in just one hour, Low Country Red Rice is a comforting and satisfying meal that celebrates Southern culinary tradition with every bite.
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Recipe Information
Ingredients
- 6 slices bacon
- 12 ounces smoked sausage
- 1 large onion
- 1 medium green bell pepper
- 2 stalks celery
- 4 cloves garlic
- 2 cups long-grain rice
- 1 28-ounce can diced tomatoes
- 2 cups chicken or vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon thyme
- 0.25 teaspoons cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley (optional, for garnish)
Instructions
In a large, heavy-bottomed skillet or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pan.
Slice the smoked sausage into 1/4-inch rounds and add them to the pan. Cook for 4-5 minutes, turning occasionally, until lightly browned. Remove the sausage and set aside.
Dice the onion, green bell pepper, and celery. Add them to the pan and sauté in the bacon fat for 5-7 minutes until softened.
Mince the garlic and add it to the pan, cooking for an additional minute until fragrant.
Stir in the uncooked rice, allowing it to coat in the vegetable mixture. Toast for 1-2 minutes, stirring frequently.
Add the diced tomatoes (with their juice), chicken or vegetable broth, tomato paste, paprika, thyme, cayenne pepper, salt, and black pepper. Stir well to combine.
Return the sausage to the pan and crumble the bacon into the mixture. Stir everything together.
Bring the mixture to a boil, then reduce the heat to low. Cover tightly with a lid and let simmer for 25-30 minutes, or until the rice is tender and the liquid has been absorbed. Stir occasionally to prevent sticking.
Once cooked, remove from heat and fluff the rice with a fork. Garnish with chopped parsley if desired before serving.
Nutrition Facts
Calories |
2108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.9 g | 142% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 9601 mg | 417% | |
| Total Carbohydrate | 191.1 g | 69% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 43.6 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 545 mg | 42% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3831 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
