Red Rice & Sausage Recipe Red rice and sausage recipe, Red rice, Sausage recipes from www.pinterest.com
Description
Southern red rice is a traditional dish from the southern region of the United States, made with long-grain rice and a flavorful combination of spices, vegetables, and meat. The dish is known for its bold, rich flavors and is often served as a main course or as a side dish to complement other southern-style dishes.
Prep Time
The prep time for this recipe is approximately 20 minutes.
Cook Time
The cook time for this recipe is approximately 1 hour.
Ingredients
- 2 cups long-grain rice - 4 cups chicken or beef broth - 1 pound ground beef or sausage - 1 large onion, chopped - 1 large green bell pepper, chopped - 3 cloves garlic, minced - 1 can diced tomatoes, drained - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste
Equipment
- Large pot with lid - Skillet - Wooden spoon - Measuring cups and spoons
Method
1. In a large pot, bring the broth to a boil. Add the rice and stir well. Reduce heat to a simmer, cover, and cook for 18-20 minutes or until the rice is tender and the liquid is absorbed. 2. In a skillet, cook the ground beef or sausage over medium-high heat until browned. Add the onion, bell pepper, and garlic, and cook until the vegetables are tender. 3. Add the diced tomatoes, smoked paprika, thyme, and oregano to the skillet. Stir well and cook for an additional 5-7 minutes. 4. Combine the rice and meat mixture in the pot, stirring well to combine. Season with salt and pepper to taste. 5. Cover the pot and simmer for an additional 10-15 minutes or until the flavors have melded together.
Notes
- For a vegetarian version, substitute the ground beef or sausage with mushrooms or lentils. - You can also add other vegetables such as celery or carrots to the dish for additional flavor and texture.
- Use a high-quality broth for the best flavor. - Don't skip the smoked paprika - it adds a unique smoky flavor to the dish. - Make sure to drain the tomatoes before adding them to the skillet to prevent the dish from becoming too watery.
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