Soul food at is finest and a rich culinary treasure of the American South, Charleston red rice (also known as Savannah red rice) is sort of a cousin to Louisiana's jambalaya. Full of awesome flavor and a nice kick of heat, red rice is a common dish of the coastal regions of the Carolinas and Georgia (as the names would imply). The dish is said to originate/ draw inspiration from West African rice dishes, such as thiéboudiène and jolof, and is a "creolization" of that cuisine into the New World. Of course this kosher version omits the pork (found in so many traditional Southern dishes), replacing it with beef sausage and pastrami, but the awesome flavor is still evident.
In a large skillet or small Dutch oven, saute the pastrami and sausage for 3-5 minutes over medium-high heat. Remove from the pan and set aside. Add the diced onion and Bell pepper to the pot, adding oil for sauteing as necessary, and saute for 8-10 minutes over medium heat. Add the tomato sauce, water, salt, pepper, and sugar and bring to a boil. Boil for 3 minutes; add the rice and continue to boil for 5 minutes. Reduce heat to low and simmer for 25-30 minutes, or until rice is thoroughly cooked.