Red Rice Stove Top Or Oven Baked
A hearty Southern-style rice dish with bacon, sausage, and vegetables, cooked with flavorful tomato sauce. Perfect for comforting family dinners or gatherings.
Ingredients
- 5-6 strips bacon ⓘ
- 1/2 box Roger Wood sausage ⓘ
- 1/2 cup bell pepper ⓘ
- 1/2 cup celery ⓘ
- 1/2 cup onion ⓘ
- 15 oz can tomato sauce ⓘ
- 14.5 oz can diced tomatoes ⓘ
- 1 1/2 cups water ⓘ
- 1 6 oz can tomato paste
- 1 tsp sugar ⓘ
- 3 cups rice ⓘ
- 1 tsp salt ⓘ
- 1 tsp pepper ⓘ
- 1 tsp lemon pepper (optional) ⓘ
- basil (optional) ⓘ
Instructions
- Fry bacon in a large skillet or pot to extract oil, then remove and set aside.
- Slice and cook sausage in the bacon grease until browned.
- Add chopped bell pepper, celery, and onion to the sausage and sauté until vegetables are tender.
- Pour in tomato sauce, diced tomatoes, and tomato paste into the mixture.
- Add sugar, salt, pepper, and lemon pepper (if using), then stir well.
- Bring the sauce to a boil, taste and adjust seasonings as needed.
- Once the sauce is flavorful and well cooked, add the rice, ensuring the ratio of sauce to rice is 2:1.
- If baking, cook the rice in the sauce until it reaches a boil, then transfer to a roasting pan with a lid and bake at 350°F for 45 minutes or until rice is fluffy.
- For stove top, bring the sauce with rice to a boil, then reduce heat to low, cover, and steam until rice is fluffy.
- Serve hot with fried chicken and Southern potato salad.
Tips & Substitutions
For a smoky flavor, try using smoked sausage instead of regular sausage. If you're looking for a vegetarian option, substitute the bacon and sausage with a mix of mushrooms and smoked paprika. To enhance the dish, consider stirring in a handful of fresh basil or serving it alongside a refreshing Korean Spinach Salad for a delightful contrast.
Serving Suggestions
This dish pairs beautifully with fried chicken and Southern potato salad, creating a comforting and satisfying meal. For a complete feast, consider adding a side of coleslaw or cornbread. The flavors also complement a light green salad or roasted vegetables, providing a nice balance to the richness of the rice.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water to the rice and cover, then microwave in 1-minute intervals, stirring in between, until heated through. This will help prevent the rice from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Red Rice Stove Top Or Oven Baked contains roughly 119 calories, with 8g protein, 13g carbohydrates, and 5g fat. It is an excellent source of vitamin C (106% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1470mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice for this recipe?
Yes, you can use brown rice, but it will require a longer cooking time. Adjust the water ratio and cooking time accordingly, as brown rice typically needs 2-3 times the amount of water and takes about 45-50 minutes to cook fully.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare it in advance and store it in the fridge. Just follow the cooking instructions up to adding the rice, then cool the mixture before refrigerating. When ready to serve, reheat it on the stove or in the oven until warmed through.
What can I substitute if I don't have tomato paste?
If you don't have tomato paste, you can use an extra 4 oz of tomato sauce or crushed tomatoes as a substitute. Just keep in mind that it may slightly alter the consistency of the dish, so you may need to adjust the liquid ratios accordingly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).