Lowcountry Dirty Rice

Bella’s  twist on dirty rice! Traditional dirty rice gets its color from chicken livers. This version gets its rich, rustic character from browned Italian sausage, Carolina Gold Rice, and the sweet acidity of fresh tomatoes. A combination that feels a little Italian on a Carolina table, perfect for a hearty side dish with a nice Sunday supper!

You will need:

1 cup Carolina Gold Rice

2 Italian sausages, casings removed and crumbled

1/2 cup Vidalia sweet onion, chopped

1 tbsp butter

Olive oil, enough to lightly coat the bottom of the pot

2 cups chicken stock

2 fresh tomatoes, chopped tossed with 1 tsp salt , with juices reserved

1 tsp Old Bay Seasoning

Heat a large pot over medium heat. Add a drizzle of olive oil and the crumbled Italian sausage. Cook, breaking it up with a spoon, until browned and cooked through, about 5–7 minutes.

Add the butter. Stir in the Carolina Gold Rice and toast for about 2 minutes.

Add the chopped Vidalia onion and cook for another 2–3 minutes, stirring frequently, until the onion is translucent. Be careful not to let the rice brown too much.

Pour in the chicken stock, stir well, and bring to a gentle simmer. Cover and cook for 10 minutes.

Add the chopped tomatoes and all of their juices. Stir gently, cover, and simmer for another 10–15 minutes, or until the liquid has been absorbed and the rice is tender.

Remove from the heat and let stand, covered, for 10 minutes.

Season with Old Bay. Stir well and, if desired, add  a little extra butter.