The City Magazine Since 1975

Kardea’s Gullah Red Rice

September 2020
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1/4 cup vegetable oil
2 medium onions, finely diced
1 bell pepper, finely diced
1 lb. smoked pork sausage, finely diced
Two 6-oz. cans tomato paste
3 tsp. garlic powder
3 tsp. salt
2 to 3 tsp. granulated sugar
3 tsp. black pepper
2 cups uncooked parboiled rice


Preheat the oven to 350˚F. In a large frying pan, heat the oil over medium-high heat. Add the onions, bell pepper, and sausage and saute for three to four minutes. Stir in the tomato paste, garlic powder, salt, sugar, and pepper.

Rinse rice until water becomes slightly clear. (This removes the starch.)

Stir rice into the tomato mixture and cook, uncovered and stirring occasionally, for about five minutes. Transfer to a 9-by-13-inch baking dish and spread in an even layer. Add just enough water (about 2 cups) to cover the top of the rice. Tightly cover with a lid or foil and bake for 30 minutes without uncovering the baking dish. Remove from the oven, fluff the rice, then cover and return to the oven for 10 minutes more. Remove from the oven, fluff, and serve.