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Red Rice

Hands-on time 45 mins
Total time 1 hr, 45 mins
Yield Makes 8 servings

Ingredients

  • 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

How to Make It

  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.

Hominy Grill, Charleston, SC