erldyne's savannah rice
(1 rating)
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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.
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(1 rating)
yield
6 -8
prep time
35 Min
cook time
50 Min
Ingredients For erldyne's savannah rice
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1/2 lbbacon
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1 lgbell pepper,chopped and diced
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1 lgonion, chopped and diced
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2 clovegarlic, chopped and diced
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1 crice
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1-15 ozcan diced tomatoes
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1 tspsugar
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pinchsalt and pepper to taste
How To Make erldyne's savannah rice
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Erldyne's Savannah Rice:
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