Red Rice
Ingredients
- 1/2 lb salt pork (cut into 1" chunks)
- 1 chopped onion (large)
- 1 chopped bell pepper (large)
- 1/2 c chopped celery
- 14 oz sliced smoked sausage
- 6 oz tomato paste
- 5 c water
- 1 t crushed red pepper flakes
- 1/2 T Natures Seasons seasoning (plus more to taste)
- 2 c rice (long-grain white rice, unrinsed)
Method
1. Fry salt pork in a large pot over medium heat until browned, 8-10 minutes.
2. Add onion, bell pepper, and celery. Cook until tender, 5-7 minutes.
3. Add sausage; cook until lightly browned, about 5 minutes.
4. Stir in tomato paste and water. Bring to a boil over high heat.
5. Add red pepper flakes and Nature's Seasons seasoning; stir. Taste and add more seasoning, if needed.
6. Add rice to pot and cook, stirring frequently to keep rice from sticking, until most of liquid has been absorbed and the rice is tender, about 10 minutes.
7. Cover and cook over the lowest possible heat, stirring with a fork as needed, 25-30 minutes, or until rice has absorbed all the liquid.
Notes
Notes from source: You can swap the sausage for chicken or shrimp, but don't skip the salt pork. It gives it a whole lot of taste.
This is from the book "Gullah Geechee Home Cooking: Recipes from the mother of Edisto Island," by Emily Meggett. The Gullah Geechee people are descendants of Africans forced to work on plantations on the Sea Islands, 100 or so barrier isles off the southeastern coast of the US. "When I was growing up, it was called Low Country cooking," Chef Emily Meggett says. "But it's a mix of West and Central African techniques and local ingredients, like fresh seafood."
Salt pork: https://orb.starforge.co.uk/view/1176
Nature's seasoning: https://orb.starforge.co.uk/view/1177