Charleston Red Rice

Serves: 
32 servings

This dish is infused with a taste of the south through red and green peppers, jalapeños, celery and onion. 

Ingredients

2 cups jasmine rice
31⁄2 cups canned diced tomatoes with juice, puréed
11⁄2 cups water
11⁄2 tbsp. salt
1 tsp. pepper
11⁄2 tbsp. dried thyme
1⁄4 cup corn oil
2 cups finely diced onion
1 cup finely diced celery
1⁄2 cup finely diced red pepper
1⁄2 cup finely diced green pepper
1 tbsp. jalapeño pepper, including ribs/seeds, minced
11⁄2 tbsp. garlic, minced 

Steps

1. Cover rice with very hot, but not boiling, water. Soak for 5 minutes, then drain rice and discard water. Let rice drain for at least 15 minutes so it’s mostly dry.

2. Mix together tomatoes, water, salt, pepper and thyme and set aside.

3. In wide, shallow pan, sauté rice in corn oil for one minute; add onions and cook until soft. Add celery and sauté until soft. Add bell peppers and jalapeños and sauté until peppers are a bit tender. Add garlic and stir well.

4. Raise heat to high, add tomato mixture and stir. Cover pan tightly. Once it comes to a boil, reduce heat to a simmer and cook until liquid is evaporated, about 20 minutes. Let pan rest with heat turned off for about 15 minutes.

Recipe by Princeton University, Princeton, N.J., visiting chef series with the Geechee Girl Rice Café

More From FoodService Director

Managing Your Business
busy kitchen

While catering a wedding for a previous employer years ago, Rahul Shrivastav—now director of catering at University of Michigan—found himself in a panic when an elevator malfunction put salad service on hold. “The wedding was in a very old building and the elevator had issues,” he says. “We had 200 plated salads in the freight elevator when it got stuck. The dinner needed to start—they were doing their toasts.” In a panic, Shrivastav hustled up a plan B: His team would station a chef outside the ballroom, and he’d plate new salads right there.

Luckily, the elevator was fixed in...

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

FSD Resources