Veganized Charleston Red Rice is a delicious and healthier version of the old southern classic. Served up and down the coasts of South Carolina and Georgia, “red rice” originated on the West African coast and was brought to America by slaves.
Red rice typically has a kielbasa or other sausage in it. To veganize the recipe, I used Tofurkey Original Italian Sausage, which has a little bit of spicy heat to it and a very nice texture and flavor. Annie’s Naturals makes a nice vegan Worcestershire sauce that tastes exactly like the original. Hot sauce and cayenne pepper are added during cooking, but you can always serve it with the hot sauce bottle on the side. We really liked this recipe and hope to make it again soon.
Charleston Red Rice is delicious served with Cuban Black Beans or a fresh Orange Avocado Salad.
My favorite way to cook any kind of rice is the same way I cook my pasta. Bring a large pot or dutch oven of water to boil. Some people salt the water, but I never have. Once the water is boiling, add the rice to the water, stirring as you add it. Reduce the heat to low and let the rice simmer until it reaches the desired tenderness. Drain thoroughly in a colander, fluff with a fork or spoon, then place the rice in a cool mixing bowl. Every few minutes, fluff the rice again to prevent sticking. That’s it, your rice is done! The rice will never stick to the bottom of the pan or overcook. Any leftover rice can be covered and stored in the refrigerator.
Read more about this method for cooking rice. It removes 50% to 80% of the arsenic found in rice. If you have time to soak the rice overnight, the cooking time is shortened and you will be making the healthiest rice you can.
- 6 - 8 ounces Tofurkey Original Italian Sausage sliced into 1/4-inch slices
- 1 1/2 tablespoon olive oil
- 1/2 large green bell pepper seeded and chopped
- 1 red onion chopped
- 2 large stalks celery chopped
- 1 can diced tomatoes undrained
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon hot sauce or to taste, I use Tabasco
- 1 tablespoon Annie's Vegan Worcestershire sauce or any vegan Worcestershire sauce
- 1 1/2 cups cooked white rice
- 1/2 teaspoon fine grain sea salt
- In a large skillet, cook the sausage slices on low heat until lightly browned or heated through. Remove from the skillet and set aside.
- Reduce the heat and In the same skillet add the olive oil, bell pepper, red onion, and celery. Saute on low heat until soft, but not browned, for about 10 minutes.
- Add the undrained can of diced tomatoes, stirring well. Simmer for 5 minutes.
- Reduce heat to low, stir in the cayenne pepper, hot sauce and Worcestershire sauce, blending well to coat the mixture in the skillet. Sprinkle with 1/2 teaspoon of salt and blend well again.
- Remove the skillet from the hot burner. Add the sausage back into the skillet and combine with the other ingredients. Add the rice to the skillet and stir gently into the mixture. Be careful not to over stir or the rice will begin to break down and get sticky.
- Serve hot with additional Tabasco sauce on the side, if desired.
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This looks delicious, too! Love a bit of heat, so I’ll take your suggestions.
I’m liking heat and spice more and more it seems.