Robbie's Red Rice Recipe
Robbie's Red Rice Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Upon my move to the Low Country of South Carolina, I was introduced to red rice, a traditional Deep South dish. I experimented with a recipe and this is the result.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour

Ingredients

  • 1 package (12 ounces) Jones Dairy Farm All Natural Pork Sausage Roll or turkey sausage
  • 1-1/2 cup water
  • 1 cup uncooked long grain rice
  • 1 cup chopped onion
  • 1/3 cup each chopped green, yellow and sweet red pepper
  • 1/4 cup butter, melted
  • 1/4 teaspoon pepper
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/2 teaspoon salt
  • 1 can (14-1/2 ounces) diced tomatoes, undrained

Directions

In a skillet, cook sausage until no longer pink; drain.
Transfer to an ungreased 2-qt. casserole; stir in the water, rice, onion, peppers, butter and pepper. Add bacon and salt if desired. Cover and bake at 350° for 45 minutes. Stir in tomatoes. Bake 15 minutes longer. Yield: 10 servings.
Originally published as Robbie's Red Rice in Country December/January 1997, p51

Nutritional Facts

1/2 cup: 103 calories, 7g fat (0 saturated fat), 22mg cholesterol, 243mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 5g protein. Diabetic Exchanges: 1 meat, 1/2 starch.

  • 1 package (12 ounces) Jones Dairy Farm All Natural Pork Sausage Roll or turkey sausage
  • 1-1/2 cup water
  • 1 cup uncooked long grain rice
  • 1 cup chopped onion
  • 1/3 cup each chopped green, yellow and sweet red pepper
  • 1/4 cup butter, melted
  • 1/4 teaspoon pepper
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/2 teaspoon salt
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  1. In a skillet, cook sausage until no longer pink; drain.
  2. Transfer to an ungreased 2-qt. casserole; stir in the water, rice, onion, peppers, butter and pepper. Add bacon and salt if desired. Cover and bake at 350° for 45 minutes. Stir in tomatoes. Bake 15 minutes longer. Yield: 10 servings.
Originally published as Robbie's Red Rice in Country December/January 1997, p51

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