Red Rice with Sausage and Bacon

This deeply savory red rice layers smoky, aromatic flavors into every grain. Crisp bacon and browned sausage create a rich foundation, while onion, garlic, and tomato paste build depth and color. The rice simmers directly in the seasoned broth, absorbing its bold flavor as it cooks to tender perfection. Serve alongside roasted meats, grilled seafood, or hearty vegetables such as charred okra or braised greens.

1 cup long-grain white rice

3 slices thick-cut bacon, cut into ¼-inch slices

8 ounces smoked pork sausage, cut into ½-inch cubes

1 large yellow onion, finely chopped

1 garlic clove, minced

1 (6-ounce) can tomato paste

2 teaspoons kosher salt

1 teaspoon hot sauce

½ teaspoon fresh black pepper

1 teaspoon sugar

2 cups water

Chopped fresh parsley, for garnish

Preheat grill to 350°F. Add the Alpine Outdoor Collection Utility Pan to the grill to preheat for 5 minutes.

Rinse rice under cold water 5 to 6 times, or until the water runs mostly clear. Drain thoroughly and set aside.

Spread the bacon in a single layer in the Utility Pan and cook until the bacon is rendered and crispy, stirring occasionally. Transfer to a plate, leaving the fat in the pan.

Add the sausage to the rendered fat and cook until lightly browned, about 3 minutes. Add onions and cook, stirring occasionally, until softened and lightly golden, 3 to 4 minutes. Add garlic, and cook until fragrant, about 30 seconds.

Stir in tomato paste, salt, hot sauce, pepper and sugar. Cook, stirring frequently, until tomato paste is lightly browned and begins to caramelize, 1 to 2 minutes.

Return the bacon to the pan. Add water and rice, stirring to combine. Bring to a boil.

Cover, close the grill lid and cook until rice is tender and liquid has evaporated, 30 to 40 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff gently with a fork and garnish with parsley.