Charleston Red Rice

Charleston Red Rice

A must-try baked rice dish with Gilbert’s Bourbon Apple Chicken Sausage

Ingredients
  • 2 Gilbert’s Andouille or Bourbon Apple Chicken Sausages, sliced into 1/2 inch pieces
  • 2 cups Long-grain rice
  • 1 Medium onion, diced
  • 1/2 Bell pepper, diced
  • 1 Garlic clove, minced
  • 2 tsp Brown sugar
  • 2 tsp Cajun or Old Bay seasoning
  • 1 (6 oz) can tomato paste
  • 1 (14.5 oz) can stewed tomatoes, drained and diced
Instructions
  • Pre-cook rice. Pro-tip: Use 2:1 ratio of rice to water. Add both to cold pot, bring to boil. Put lid on pot, reduce to simmer, and don't touch until the water is fully reduced!
  • Preheat oven to 350 degrees.
  • Dice onion, bell pepper and garlic.
  • Sautee onion, bell pepper and garlic over medium heat. For oil-free sauteeing, use a non-stick wok with a little water or vinegar.
  • Add seasoning and sugar, then sausages. Mix and heat until brown.
  • Add tomatoes, tomato paste and rice, incorporate all for even color.
  • Transfer rice mix to oven-save baking dish, cover with lid or aluminum foil.
  • Bake 1 hour with cover, then 15 minutes uncovered.