erldyne's savannah rice
(1 RATING)
This recipe is and was a favorite of the Langford, Braddy, Hansen, and Sheppard families for many years. The lady by which it is named for was one of the greatest cooks and the greatest cook of this recipe. Her love for her family was always expressed in the manner by which she cooked. It is hoped her love will continue throughout the generations as we attempt to copy her recipes. When I first became a member of the Langford/Sheppard family, my wonderful mother-in-law, Erldyne, made this dish and I immediately fell in love with it. I hope you will agree when you make it.
No Image
prep time
35 Min
cook time
50 Min
method
---
yield
6-8 serving(s)
Ingredients
- 1/2 pound bacon
- 1 large bell pepper,chopped and diced
- 1 large onion, chopped and diced
- 2 cloves garlic, chopped and diced
- 1 cup rice
- 1-15 ounce can diced tomatoes
- 1 teaspoon sugar
- pinch salt and pepper to taste
How To Make erldyne's savannah rice
-
Step 1Fry Bacon. Crumble and put aside. With bacon drippings, sauté bell pepper, onion and garlic together until tender. Place the 1 Cup Rice in large sauce pan. Mix the diced tomatoes, sugar, and vegetable sauté mixture into the saucepan. Do not stir — fold rice and mixture together. Cook on top of stove with cover until rice is tender. As the rice mixture is done, add the crumbled bacon into the rice. Toss every 10 minutes until serving time. Add salt and pepper to taste.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes