I present my Southern Red Rice, an iconic Lowcountry side that gets its signature color and flavor from tomato paste and smoky bacon, with a touch of sweetness and a little heat.

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I never thought a pan of rice could make me stop mid bite, but Charleston Red Rice And Sausage does just that. The deep brick color from tomato paste hints at something bold, and when smoked sausage shows up it gives a smoky snap that hooks you.

It’s slightly sweet with a little kick, not fussy or prettied up, just honest flavor that demands a second forkful. I like that it surprises you in simple ways, little savory pockets here and there, so you keep poking around to find what hit you.

It’s one of those sides that refuses to be ignored.

Ingredients

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Long grain rice brings carbs and light fluff, it soaks up alot of flavors.
Smoked sausage adds smoky protein and fat, very savory and slightly spicy.
Bacon gives salty crispness, extra fat for mouthfeel and deep flavor.
Onion adds sweetness when cooked, plus fiber and savory depth.
Bell pepper brings bright vegetal bite, vitamins and tiny bitterness.
Tomato paste gives concentrated umami and acidity, helps color and thicken.
Chicken broth adds savory liquid, salty minerals and keeps rice from drying out.
Garlic punches up aroma and taste, small amount goes a long way.

Ingredient Quantities

2 cups long grain white rice, rinsed

4 cups low sodium chicken broth

1 6 ounce can tomato paste

1 pound smoked sausage (andouille or kielbasa), sliced

6 slices bacon, chopped

1 large yellow onion, chopped

1 medium green bell pepper, chopped

2 cloves garlic, minced

1 tablespoon brown sugar

1 teaspoon smoked paprika

1/4 teaspoon cayenne pepper, or more to taste

1 teaspoon kosher salt, plus more as needed

1/2 teaspoon ground black pepper

2 tablespoons bacon drippings or vegetable oil

1 bay leaf (optional)

2 tablespoons chopped fresh parsley or sliced green onion for garnish (optional)

How to Make this

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1. Preheat oven to 350°F (175°C). Rinse the 2 cups long grain rice under cold water until it runs clear, drain well, set aside.

2. In a large ovenproof skillet or Dutch oven cook the 6 chopped bacon slices over medium heat until crisp; remove with a slotted spoon to a paper towel, reserve drippings. If you dont have enough fat, add the 2 tablespoons vegetable oil.

3. Brown the sliced sausage (andouille or kielbasa) in the same pan for 3 to 4 minutes, just to get color; remove and set with the bacon.

4. Add about 2 tablespoons of the bacon drippings or oil to the pan if needed and sauté the chopped onion and chopped green bell pepper until softened, about 5 minutes. Stir in the minced garlic and cook 30 seconds more.

5. Stir in the 6 ounce can tomato paste, 1 tablespoon brown sugar, 1 teaspoon smoked paprika, 1/4 teaspoon cayenne (more to taste), 1 teaspoon kosher salt and 1/2 teaspoon black pepper; cook and stir 1 to 2 minutes to bloom the spices and scrape up browned bits.

6. Add the rinsed rice to the pan and stir well so every grain gets coated with the tomato mixture, toast for 1 minute.

7. Pour in the 4 cups low sodium chicken broth, add the bay leaf if using, then return the cooked bacon and sausage to the pot; bring to a gentle simmer on the stovetop.

8. Cover the skillet or transfer to a covered baking dish and bake in the preheated oven for about 30 minutes, until the rice is tender and liquid is absorbed. If your lid isnt ovenproof cover tightly with foil.

9. Remove from oven, let sit covered 10 minutes, discard the bay leaf, fluff with a fork, taste and adjust salt or cayenne if needed, then sprinkle with chopped fresh parsley or sliced green onion and serve.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Large ovenproof skillet or Dutch oven
3. Cutting board
4. Chef’s knife
5. Colander or fine-mesh sieve for rinsing rice
6. Measuring cups and measuring spoons
7. Slotted spoon (for removing bacon/sausage)
8. Wooden spoon or heat proof spatula (for stirring and scraping)
9. Covered baking dish or aluminum foil (if your skillet lid isnt ovenproof)
10. Fork and paper towels (for fluffing rice and draining bacon)

FAQ

Q: What oven temperature and bake time should I use? A: Preheat to 350 F, cover tightly and bake 35 to 40 minutes, until the rice is tender and liquid is absorbed; let it rest 10 minutes covered before fluffing so it firms up a bit.

Q: Can I use brown rice or instant rice instead of long grain white? A: Brown rice needs more liquid and much longer bake time (about 45 to 55 minutes and roughly 1/4 to 1/2 cup extra broth for 2 cups rice), instant rice is not recommended cause it will get mushy, but you could stir it in at the end if you really must.

Q: How do I keep the rice from getting soggy? A: Rinse the rice first, use the right rice to liquid ratio, preheat the oven, and dont lift the lid while it bakes; also toasting the rice briefly in the bacon drippings or oil before adding the broth helps keep the grains separate.

Q: Can I make this ahead or freeze it? A: Yes, you can refrigerate for 3 to 4 days, or freeze in an airtight container up to 3 months; reheat covered with a splash of broth at 325 to 350 F until hot, stirring once or twice to distribute moisture.

Q: How can I make it vegetarian or swap the sausage? A: Skip the bacon and sausage, use vegetable broth, add smoked paprika or a few drops of liquid smoke and smoked tofu or tempeh for texture, and cook the onions and peppers in oil instead of bacon drippings.

Q: I like it spicier or milder, how do I adjust the heat? A: Start with the recipe cayenne amount and taste before serving, increase cayenne or add hot sauce for more kick, or reduce it and use sweet paprika for milder flavor; choosing mild sausage also makes it less spicy.

Baked Charleston Red Rice With Sausage Recipe Substitutions and Variations

Smoked sausage – swap for smoked turkey sausage, diced ham, or chorizo; if using fresh chorizo brown and drain first since it’s fattier.
Bacon – use pancetta, smoked ham, or turkey bacon instead; or skip and add 2 tablespoons oil plus a pinch more smoked paprika for that smoky note.
Chicken broth – replace with low sodium vegetable broth or beef broth, or use water plus 1 to 2 teaspoons bouillon; taste and cut back on added salt.
Long grain white rice – use jasmine or basmati (same liquid), or short-grain parboiled rice for firmer texture; if you use brown rice increase broth by about 1/2 cup and bake 25 to 30 minutes longer.

Pro Tips

1) Warm the chicken broth first. Pouring hot broth in keeps the pot at a steady simmer so the rice cooks evenly, cold liquid can make parts go mushy. Sounds picky but it really helps.

2) Save some bacon for topping and keep some drippings for cooking. Tossing all the bacon back in too early makes it soggy, so crumble a little extra on top at the end for crunch and flavor.

3) Don’t skip toasting the rice in the tomato mix for at least a minute. It gives a nuttier flavor and helps the grains separate, plus it helps the tomato flavor stick to each grain instead of floating around.

4) Let it rest, taste, then brighten it. After the 10 minute rest fluff and taste, add a pinch more salt or cayenne if needed, or a tiny splash of vinegar or lemon juice to cut through the tomato richness. If its dry, stir in a few tablespoons of hot broth not cold water.