1/4 cup vegetable oil
2 medium onions, finely diced
1 bell pepper, finely diced
1 lb. smoked pork sausage, finely diced
2 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 sauté for three to four minutes. Stir in the tomato paste, garlic powder, salt, sugar, and pepper.
Rinse the rice until the water becomes slightly clear. (This removes the starch.) Stir the rice into the tomato mixture and cook, uncovered, stirring occasionally, for about five minutes. Transfer to a 9-by-13-inch baking dish and spread in an even layer. Add water (about 2 cups) to cover the top of the rice. Tightly cover with a lid or foil and bake for 30 minutes. Remove from the oven, fluff the rice, then cover and return to the oven for 10 minutes. Remove from the oven, fluff, and serve.
From a West African-derived soup to a colonial dessert, cook up your own Very Charleston feast
