Red Rice was brought to America via enslaved Africans. Being that the lowcountry was prime real estate for rice farming, it only makes sense that Red Rice quickly became a Charleston staple. This versatile starch can be paired with just about any protein you can imagine. At home, I like cooking Charleston Red Rice with shrimp or flaky white fish. Chicken, Sausage, or pork would all be perfect substitutes served next to this delicious rice as well.
- 1 Small yellow onion, fine diced
- 1 Green bell pepper, fine diced
- 2 cloves garlic, minced
- 2 cups Marsh Hen Mills Gold Rice or Middlin’s
- 1 small can tomato puree
- 3.5 cups water
- 1 tsp salt
- 1 tsp pepper
- 1 tsp smoked paprika
- In a large pot, bring 4 cups of water or broth to a gentle simmer.
- Add tomato paste & spices to the water. Stir until incorporated.
- Add your rinsed rice to the pot, reduce heat and cover with a lid.
- Let cook 15-20 minutes
- While rice is cooking, Saute onion, pepper, and garlic.
- Once rice has cooked, transfer to a heat-safe bowl.
- Combine your rice and sauteed onion mixture together.
- Season to taste. Garnish with parsley or Scallions
Recipe courtesy of Cane Bay Kitchen.