Red Rice


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Makes 8 servings

Recipe from

Southern Living

Recipe Time

Hands-on: 45 Minutes
Total: 1 Hour, 45 Minutes


3 bacon slices, diced
1 cup cubed, cooked ham
1/2 pound smoked sausage, sliced
1/4 pound ground Italian sausage
2 cups diced onion
1 cup diced celery
1 cup diced green bell pepper
1 cup diced red bell pepper
1 1/2 teaspoons salt, divided
1 tablespoon minced garlic
1 cup peeled and diced eggplant
2 cups uncooked long-grain rice
2 tablespoons peanut oil, divided
2 cups sliced fresh okra
1/2 cup dry red wine
2 cups chicken broth
1 (14.5-oz.) can tomato puree
2 bay leaves
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
Hot sauce


1. Preheat oven to 375º. Cook bacon in a large skillet over medium-high heat 8 minutes or until crisp. Remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet.

2. Sauté ham and next 2 ingredients in hot drippings until well browned. Remove ham mixture, reserving 1 Tbsp. drippings in skillet. Sauté onion, next 3 ingredients, and 1/2 tsp. salt in drippings 5 to 8 minutes or until tender. Stir in garlic. Cook 2 minutes; stir in eggplant. Cook 5 minutes or until tender. Spoon mixture into a 13- x 9-inch baking dish.

3. Cook rice in 1 Tbsp. hot oil in skillet, stirring often, 2 to 3 minutes or until fragrant and golden. Spoon rice over onion mixture in dish; top with ham mixture and bacon.

4. Sauté okra in remaining 1 Tbsp. hot oil in skillet over medium-high heat 5 minutes or until lightly browned. Add wine, and cook 3 to 4 minutes or until liquid evaporates. Stir in broth, next 5 ingredients, and remaining 1 tsp. salt; bring to a boil. Pour okra mixture over meat, and cover dish tightly with aluminum foil.

5. Bake at 375º for 1 hour or until rice is tender. Remove and discard bay leaves. Serve with hot sauce.


Robert Stehling,

Hominy Grill, Charleston, SC,

September 2011
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