Best Red Rice Perloo Recipes

SAVANNAH RED RICE RECIPE

Savannah Red Rice Recipe image

The South is known for its way with rice-based dishes, but only one has been labeled as the defining dish of the Georgia coast.

Provided by Southern Living Test Kitchen

Categories Casserole

Time 1h10m

Yield Serves 6

Number Of Ingredients 11

Ingredients

5 bacon slices
2 cups chopped yellow onion (about 1 large onion)
½ cup chopped celery (about 3 stalks)
½ cup chopped green bell pepper (from 1 small bell pepper)
1 cup uncooked long-grain rice
1 (16-oz.) can chopped whole tomatoes, undrained
¾ cup chicken broth
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
¼ teaspoon hot pepper sauce

Steps:

Preheat oven to 350°F. Cook bacon in a medium skillet over medium until crisp, about 8 minutes; transfer bacon to a plate lined with paper towels, reserving drippings in skillet. Crumble bacon.
Add yellow onion, celery, and bell pepper to reserved drippings in skillet; increase heat to medium-high. Cook, stirring often, until vegetables are tender, 5 to 6 minutes.
Stir in rice, tomatoes, chicken broth, salt, black pepper, cayenne pepper, and hot pepper sauce. Spoon into a lightly greased 2-quart baking dish. Cover with aluminum foil, and bake in preheated oven until rice is tender, 40 to 45 minutes. Top with crumbled bacon.

CHICKEN PERLOO

Chicken Perloo image

This is an iconic and versatile one-pot Gullah dish starring chicken and rice. You may also see it spelled purloo, perlo or perlou (or sometimes called chicken bog). I prefer chicken thighs for a more intense flavor. I use smoked sausage to add a subtle smokiness to the dish. Dry sherry has a nutty profile and it also enhances the overall flavor of this dish.

Provided by Food Network

Categories main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 19

Ingredients

5 slices thick-cut bacon, cut into 1/2-inch pieces
1 pound skin-on, bone-in chicken thighs
2 teaspoons House Seasoning, plus more if desired, recipe follows
8 ounces smoked sausage, such as kielbasa or andouille, cut into half moons
1 stalk celery, diced
1 medium Vidalia onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
1/2 cup dry sherry
3 cups diced ripe tomatoes (beefsteak or heirloom if ripe, plum if not)
2 cups uncooked long-grain white rice, such as Carolina Gold Rice
2 tablespoons unsalted butter
5 cups chicken stock
1/4 cup chopped fresh curly-leaf parsley, for serving
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon sweet paprika
1 teaspoon garlic powder

Steps:

Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is crisp and the fat is rendered, 3 to 4 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving the rendered fat in the pan.
Sprinkle both sides of the chicken with the House Seasoning. Increase the heat to medium-high and add the chicken thighs, skin-side down, and the sausage to the skillet. Sear the chicken on one side, stirring and flipping the sausage occasionally, until the chicken is deep golden brown, 4 to 5 minutes. Flip and cook for another 3 to 4 minutes on the other side. Remove the chicken and sausage to the plate with the bacon.
Add the celery, onions and peppers to the remaining bacon and chicken fat. Cook until the vegetables are softened and starting to brown, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Pour in the sherry and use a wooden spoon to scrape the browned bits from the bottom. Stir in the tomatoes and let cook until they release all their juices, 3 to 4 minutes. Stir in the rice and butter and cook for about 1 minute. Stir the cooked bacon and sausage back into the skillet. Stir in the chicken stock and check for seasoning. Nestle the chicken thighs, skin-side up, back into the pan, adding any juices from the plate.
Bring to a boil, then reduce the heat to low and cover. Simmer until all the liquid is absorbed and the rice is fully cooked, 20 to 30 minutes. Fluff the rice and sprinkle with parsley if desired. Serve immediately.
Stir everything together in a medium bowl. Keep in an airtight container. Makes 5 teaspoons.

GULLAH RED RICE

Gullah Red Rice image

Gullah red rice was derived from the West-African dish Jollof rice. It has an intense tomato flavor but it's not overly acidic thanks to the addition of sugar. Adding smoked pork sausage gives the rice a subtle smokiness as well. This is a robust side dish!

Provided by Kardea Brown

Categories side-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

2 cups uncooked parboiled rice
1/4 cup vegetable oil
8 ounces smoked pork sausage, finely diced
1 large onion, finely diced
1 bell pepper, finely diced
Two 6-ounce cans tomato paste
4 teaspoons granulated sugar
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon fresh cracked black pepper

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.