Lowcountry Red Rice
Dive into the heart of Southern comfort with Lowcountry Red Rice, a flavorful classic from the coastal South that’s brimming with smoky, savory goodness. This deeply satisfying dish combines fluffy long-grain white rice with crispy bacon, smoky sausage, and the "holy trinity" of onions, bell peppers, and celery, all simmered in a rich tomato base spiced with paprika, cayenne, and thyme. Finished in the oven for perfectly tender rice infused with bold flavors, this one-pot wonder is as versatile as it is delicious. Perfect for Sunday suppers, potlucks, or as a side to your favorite Southern dishes, Lowcountry Red Rice delivers bold Lowcountry charm in every bite.
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 6 slices thick-cut bacon
- 1 pound smoked sausage
- 1 large onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic cloves, minced
- 1 28-ounce can crushed tomatoes
- 2.5 cups chicken broth
- 2 tablespoons tomato paste
- 2 teaspoons brown sugar
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon dried thyme
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons parsley, chopped
Instructions
Rinse the rice thoroughly in cold water until the water runs clear. Set aside to drain.
In a large, heavy-bottomed skillet or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside on a paper towel-lined plate. Once cooled, crumble into small pieces.
Slice the smoked sausage into 1/4-inch rounds and add them to the skillet with the bacon drippings. Cook for 4-5 minutes, until browned. Remove and set aside with the crumbled bacon.
In the same skillet, add the diced onion, bell pepper, and celery. Sauté for 5-6 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Add the crushed tomatoes, chicken broth, tomato paste, brown sugar, paprika, cayenne pepper, thyme, salt, and black pepper. Stir to combine and bring to a simmer.
Preheat your oven to 350°F (175°C).
Stir the drained rice into the tomato mixture, making sure it is evenly coated. Add the cooked bacon and sausage back into the skillet and mix well.
Cut the butter into small pieces and dot it evenly over the top of the rice mixture.
Transfer the skillet or Dutch oven to the preheated oven. Cover tightly with a lid or aluminum foil and bake for 45 minutes.
Remove the cover and use a fork to fluff the rice gently. Bake uncovered for an additional 10-15 minutes, or until the rice is tender and the liquid is fully absorbed.
Remove from the oven and allow the dish to rest for 10 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1748 mg | 76% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 10.4 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 951 mg | 20% | |
*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.
