Mama Ruths Red Rice Recipes

CHARLESTON RED RICE

Steps:

• Preheat oven to 350° F. Grease a 2-quart baking dish; set aside.
• In a large skillet, cook bacon over medium heat until crisp, about 7-8 minutes. Use a slotted spoon to remove bacon to a paper towel-lined plate, reserving the drippings in the pan. Melt butter in the same skillet over medium-high heat. Add onion and cook, stirring, until the onion softens, 3 to 4 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the tomato paste, kosher salt, sugar and pepper. Cook for 1 more minute.
• Add the bacon, water and rice. Bring to a simmer, then reduce the heat to low. Cook, uncovered, stirring occasionally, until the liquid has reduced slightly, about 8-10 minutes. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet as you stir.
• Transfer to the prepared baking dish. Cover and bake until the rice is tender, about 40-45 minutes, stirring every 15 minutes.
• Fluff the rice, garnish with fresh parsley, and serve.

GULLAH RED RICE

Steps:

• Rinse the rice until the water becomes slightly clear. (This removes the starch.)
• Preheat the oven to 350 degrees F. In a large frying pan, heat the oil over medium-high heat. Add the sausage, onion and pepper and cook, stirring, until the vegetables soften and start to brown at the edges, 3 to 4 minutes. Stir in the tomato paste, sugar, garlic powder, salt and pepper. Stir rice into the tomato mixture and cook, uncovered, and stirring occasionally, about 5 minutes.
• Transfer to a 9-by-13-inch baking dish and spread into an even layer. Add just enough water to cover the rice (about 2 cups). Tightly cover with a lid or foil and bake for 30 minutes without uncovering the baking dish. Turn off the oven, remove the rice, fluff the rice, then cover and return to oven for 10 minutes more.

MAMA RUTH'S RED RICE

Steps:

• Preheat oven to 350.
• Brown sausage with bell pepper and onion in skillet.
• Combine with rice, sugar, salt, pepper and tomato sauce and drippings from sausage.
• Place in dutch oven or corning ware, covered in oven for 1 hour, stirring after the first 20 minutes.
• After 1 hour, let sit in ove for about 20 minutes before serving.

MAMA'S RED BEANS & RICE

Steps:

• Speed soak kidney beans by covering with water and bringing to rolling boil for 2-5 minutes. Cover, remove from heat, and let sit for an hour.
• Render fat from bacon or ham to coat bottom of dutch oven OR use about 2 Tabelspoons oil to brown andouille sausage.
• Once sausage is browned, remove from pan and set aside.
• In fat left over from sausage, saute onions, celery, carrots, and bell pepper until translucent and beginning to brown scraping up the fond from the sausage.
• Add the garlic and cook for an additional 2-3 minutes. DO NOT let the garlic burn!
• Add ham hocks and ham bone to the pot and cover with water.
• Bring to boil and simmer, covered, for 2 hours.
• Mix together in small bowl salt, garlic powder, onion powder, black pepper, cayenne pepper, oregano, thyme, and paprika; set aside.
• Once ham is falling off the bone and ham hocks are beginning to fall apart, remove about 2 cups of water/stock from the pot.
• Remove the bones and return the meat to the pot.
• Drain what liquid is left from the beans and dump beans into the ham and stock mixture.
• Dump browned andouille sausage into ham, bean, and stock mixture.
• Add spice mixture and bay leaves to the pot and mix in well.
• Cover and simmer for 1-2 hours.
• While simmering the beans, cook your favorite rice. You'll need at least 3-4 cups. My family really likes rice so I usually double that.
• Remove the bay leaves and any bone or skin pieces from ham hock.
• When ready to eat, if there still seems to be too much liquid on the beans, just ladle the excess liquid off. (I find that some days are just more humid and there's a lot of liquid, and some days there's hardly any.).
• Serve meaty bean mixture over the top of hot rice.
• If desired, use some good hot sauce on top. Enjoy!