Erldyne's Savannah Rice

Erldyne's Savannah Rice

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Dana Sheppard

By
@odysseus

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6-8
Prep:
35 Min
Cook:
50 Min

Ingredients

  • 1/2 lb
    bacon
  • 1 large
    bell pepper,chopped and diced
  • 1 large
    onion, chopped and diced
  • 2 clove
    garlic, chopped and diced
  • 1 c
    rice
  • 1-15 oz
    can diced tomatoes
  • 1 tsp
    sugar
  • pinch
    salt and pepper to taste

How to Make Erldyne's Savannah Rice

Step-by-Step

  1. Fry 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.

Printable Recipe Card

About Erldyne's Savannah Rice

Course/Dish: Side Casseroles
Other Tag: Healthy



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