Best 2 Robbies Red Rice Recipes

**Indulge in the Exquisite Flavors of Robbie's Red Rice: A Culinary Journey Through History and Taste**

Originating from the vibrant city of Charleston, South Carolina, Robbie's red rice is a cherished dish that has captivated taste buds for generations. This culinary masterpiece boasts a rich history, deeply rooted in the traditions of African American cuisine. The vibrant red color, a hallmark of this dish, is attributed to a unique blend of tomatoes, bell peppers, and a touch of cayenne pepper, creating a tantalizing visual appeal. Robbie's red rice is not just a meal; it's an experience that transports you to the heart of Southern cooking, where bold flavors and soulful traditions intertwine.

This versatile dish can be enjoyed as a main course or a delectable side, perfectly complementing grilled meats, seafood, or simply a fresh garden salad. Its versatility extends to its preparation methods, offering both stovetop and oven-baked options to suit your cooking preferences. Whether you're a seasoned chef or a culinary novice, Robbie's red rice is an accessible and rewarding dish to prepare, promising a burst of flavors with every bite.

As you journey through this article, you'll discover not one but two tantalizing recipes for Robbie's red rice. The first recipe, "Robbie's Classic Red Rice," remains true to the traditional method, utilizing fresh, wholesome ingredients to create an authentic taste. The second recipe, "Robbie's Red Rice with Shrimp," elevates the dish to new heights, showcasing the harmonious blend of succulent shrimp, aromatic spices, and the vibrant red rice.

Prepare to embark on a culinary adventure as you explore the depths of flavor and history embedded in Robbie's red rice. With its rich heritage, versatility, and captivating taste, this dish is sure to become a staple in your culinary repertoire, leaving a lasting impression on your taste buds.

Here are our top 2 tried and tested recipes!

SAVANNAH RED RICE

Savannah Red Rice image

Provided by Food Network

Categories side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1/4 pound salt pork, finely diced
1 small red pepper, diced
1 small green pepper, diced
1 rib celery, diced
1 medium onion, diced
2 cloves garlic, minced
2 cups long-grain white rice
2 cups crushed, canned whole tomatoes, undrained
2 tablespoons tomato paste
1 1/2 cups water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper

Steps:

Heat a large heavy-bottomed saucepan and cook the salt pork over medium-high heat until crisp. Add the red and green peppers, celery, onion, and garlic and cook 3 to 4 minutes. Add the rice and stir, coating the rice with drippings. Stir in the tomatoes, tomato paste, water, salt, and black and cayenne pepper. Cover and simmer until the rice is tender and the liquid is absorbed, about 25 to 30 minutes.

AUTHENTIC NEW ORLEANS RED BEANS AND RICE

Authentic New Orleans Red Beans and Rice image

Just like mom makes. I recommend cooking the day before you want to eat it. It is a time-consuming recipe and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce.

Provided by Matt

Categories Side Dish Rice Side Dish Recipes

Time 5h30m

Yield 10

Number Of Ingredients 15

Ingredients

1 tablespoon shortening, or as needed
1 white onion, chopped
3 cloves garlic, chopped
1 green bell pepper, chopped
8 cups water
1 pound dried red beans
1 smoked ham hock
1 pound smoked sausage, cut into bite-sized pieces
2 stalks celery, chopped
2 bay leaves
1 tablespoon Creole seasoning (such as Tony Chachere's®)
½ teaspoon dried thyme
½ teaspoon dried sage
1 dash hot pepper sauce (such as Tabasco®), or to taste
3 cups cooked white rice

Steps:

Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 44.1 g, Cholesterol 44.5 mg, Fat 20.5 g, Fiber 12.1 g, Protein 25.9 g, SaturatedFat 7 g, Sodium 861.3 mg, Sugar 2.9 g

Tips:

Use the right type of rice: Robbie uses medium-grain red rice, which is a good choice because it holds its shape well and has a slightly nutty flavor. If you can't find medium-grain red rice, you can substitute another type of medium-grain rice, such as basmati or jasmine.
Soak the rice before cooking: Soaking the rice for at least 30 minutes before cooking will help to reduce the cooking time and make the rice more tender. If you don't have time to soak the rice, you can skip this step, but the rice will take a little longer to cook.
Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the rice from sticking to the bottom of the pot. If you don't have a heavy-bottomed pot, you can use a regular pot, but be sure to stir the rice frequently to prevent it from sticking.
Don't overcook the rice: Red rice takes a little longer to cook than white rice, so be careful not to overcook it. Overcooked rice will be mushy and bland. To check if the rice is done, taste a grain. It should be tender but still have a slight bite to it.
Fluff the rice before serving: Once the rice is cooked, fluff it with a fork to separate the grains. This will help to prevent the rice from clumping together.

Conclusion:

Robbie's Red Rice is a delicious and versatile side dish that can be served with a variety of meals. It's also a good source of fiber and nutrients. If you're looking for a new way to enjoy rice, give this recipe a try. You won't be disappointed!