Best Classic Red Rice Recipe Epicuriouscom Recipes

CHARLESTON RED RICE

Steps:

• Preheat oven to 350° F. Grease a 2-quart baking dish; set aside.
• In a large skillet, cook bacon over medium heat until crisp, about 7-8 minutes. Use a slotted spoon to remove bacon to a paper towel-lined plate, reserving the drippings in the pan. Melt butter in the same skillet over medium-high heat. Add onion and cook, stirring, until the onion softens, 3 to 4 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the tomato paste, kosher salt, sugar and pepper. Cook for 1 more minute.
• Add the bacon, water and rice. Bring to a simmer, then reduce the heat to low. Cook, uncovered, stirring occasionally, until the liquid has reduced slightly, about 8-10 minutes. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet as you stir.
• Transfer to the prepared baking dish. Cover and bake until the rice is tender, about 40-45 minutes, stirring every 15 minutes.
• Fluff the rice, garnish with fresh parsley, and serve.

RED BEANS AND RICE

Steps:

• Sauté chopped bacon in heavy 4-quart saucepan over medium-high heat until bacon is brown and fat is rendered, about 5 minutes. Add onion, red bell pepper, and garlic; sauté until onion is golden, about 5 minutes. Add rice and stir until coated, about 1 minute. Stir in bay leaves, tomato paste, cumin, paprika, and salt. Add 4 cups water and beans and bring to boil. Reduce heat to medium-low; cover and cook until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat; let stand covered 10 minutes. Fluff rice with fork. Remove bay leaves. Transfer rice to bowl and serve.

RED RICE DELUXE

Steps:

• Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer bacon to paper towels and drain. Crumble bacon.
• Pour off all but 2 tablespoons drippings from skillet. Add okra, celery and onion to skillet. Increase heat to medium-high; sauté until vegetables are almost tender, about 8 minutes. Mix in tomatoes with their juices, rice and bacon. Simmer until most liquid is absorbed, about 2 minutes. Season with cayenne pepper, Worcestershire sauce, salt and pepper.