Charleston Red Rice with Sausage

Red rice is a low country one-pan dish of slightly sweet and mildly spicy tomato-based rice, usually with veggies and some type of protein. It has close ties with the West African dish jollof rice, which was brought to South Carolina by the Gullah Geechee, enslaved people from that region. It was flavorful and comforting on a chilly winter night, and a great way to celebrate Black History Month 🌍

  • 12-16 oz smoked sausage, sliced
  • 2 cups long-grain white rice
  • 1/2 cup diced onion (1 medium)
  • 1 medium jar pimiento
  • 3 cups chicken stock
  • 3 oz tomato paste (1/2 small can)
  • 1 tbsp oil or butter
  • 1 tbsp brown or white sugar
  • 1 tsp minced garlic (2-3 cloves)
  • 1 tsp sweet paprika
  • Salt and black pepper to taste
  • Dash of hot sauce (optional)

Saute sausage and onion in oil or butter to desired brownness; add garlic and uncooked rice and stir for for 3-4 minutes until rice begins to take on color. Stir in stock, tomato paste, pimiento, and seasonings and heat until bubbling. Cover and place in 350⁰ oven for 20-30 minutes, until rice is done and slightly dry.


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