Side Dish: United States – South Carolina (Southern United States) – South Carolina Red Rice

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 2 cups (370 g) Carolina Gold long-grain rice, rinsed and drained
- 12 oz (340 g) smoked pork sausage, sliced 1/4-inch thick (about 10–12 slices per 12 oz)
- 4 slices bacon, chopped, approx. 4 oz (115 g)
- 1 tbsp (15 ml) vegetable oil (only if needed)
- 1 medium yellow onion, diced (about 1 1/2 cups / 175 g)
- 1 medium green bell pepper, diced (about 1 cup / 150 g)
- 2 celery stalks, diced (about 1/2 cup / 75 g)
- 3 garlic cloves, minced (about 1 tbsp / 9 g)
- 1 (14.5 oz / 411 g) can diced tomatoes, drained (or 1 1/2 cups / 360 ml crushed tomatoes)
- 4 cups (960 ml) low-sodium chicken stock (or vegetable stock)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) smoked paprika
- 1 tsp (5 ml) dried thyme
- 1 tsp (5 ml) kosher salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/4–1/2 tsp (1.25–2.5 ml) cayenne pepper (adjust to heat preference)
- 1 bay leaf
- 2 tbsp (30 g) chopped fresh parsley for garnish (optional)

Instructions

Short Description:
A savory Lowcountry-style red rice made with long-grain Carolina Gold rice, tomatoes, and smoky pork—traditionally finished with sliced smoked sausage and a punchy spice blend. It’s a classic Southern side that pairs well with fried or grilled proteins.

Regional Notes:
This South Carolina version specifically uses Carolina Gold long-grain rice and a local-style spice blend (smoked paprika, cayenne, thyme) that highlights the Lowcountry palate. The use of smoked pork—sliced smoked sausage and rendered bacon or sausage drippings—is characteristic of regional Red Rice and differentiates it from other tomato-rice preparations elsewhere.

1. In a large heavy-bottomed skillet or Dutch oven over medium heat, add the chopped bacon. Cook until fat renders and bacon is crisp, about 6–8 minutes. Remove crisp bacon with a slotted spoon and set aside, leaving fat in the pan.
2. Add the sliced smoked sausage to the pan and brown on both sides in the bacon fat, about 3–4 minutes per side. Remove sausage to the bowl with the bacon and set aside.
3. If the pan looks dry, add the vegetable oil (optional). Add the diced onion, bell pepper, and celery. Sauté over medium heat until softened and beginning to color, about 6–8 minutes. Stir in the minced garlic and cook 30 seconds more until fragrant.
4. Stir in the drained diced tomatoes, smoked paprika, dried thyme, cayenne, salt, and black pepper. Cook 2–3 minutes to meld flavors and reduce excess liquid slightly.
5. Add the rinsed Carolina Gold rice to the pan and stir to coat the grains with the tomato–vegetable mixture for 1–2 minutes.
6. Pour in the chicken stock and Worcestershire sauce, add the bay leaf, and bring to a gentle boil. Reduce heat to a low simmer, cover tightly, and cook until rice is tender and liquid is absorbed, about 18–22 minutes (timing may vary slightly with rice variety).
7. Remove from heat and let rest, covered, 8–10 minutes. Remove and discard the bay leaf.
8. Gently fold the browned smoked sausage and reserved crisp bacon into the rice. Taste and adjust seasoning with salt and pepper as needed.
9. Fluff with a fork, garnish with chopped fresh parsley if using, and serve hot alongside your main dishes.