savannah red rice
Another recipe from my southern roots in Savannah (Georgia, of course!). My disclaimer: if you object to a little bit of bacon drippings, you will NOT like the recipe. In the south old style cooking with bacon drippings is as common as sweet tea! My Nana made this every summer when we visited. All of the Savannah relatives made it and just called it red rice. Usually served as a side to shrimp or crab cakes, butter beans, fresh sliced home grown tomatoes and cucumbers, with sour cream pound cake and fresh churned Georgia peach ice cream for dessert. Good times!
prep time
20 Min
cook time
45 Min
method
Bake
yield
about 15 hungry relatives
Ingredients
- 4 cups rice
- 6 slices bacon
- 1 medium vidalia or any sweet, white onion, chopped
- 1 medium green pepper, chopped
- 1 - (28 ounce ) can or home grown equilavent tomatoes, whole or stewed
- 1 - (14 ounce) bottle of ketchup
- 1 teaspoon worcestershire sauce
- 1 teaspoon salt
- 1 dash black or white pepper
- - tabasco or your fav hot pepper sauce, to taste
How To Make savannah red rice
-
Step 1Pre-cook and drain your rice; set aside. Preheat oven to 350 degrees F. In a large fry pan, fry bacon until crisp and crumble it; set aside. Remove all but 2 tablespoons of bacon drippings from the pan.
-
Step 2Saute the onion and green pepper in the 2 tablespoons of bacon drippings in the pan until onion is soft. Combine the rice, bacon, onion & peppers, tomatoes, ketchup, Worcestershire sauce, salt, pepper, and hot pepper sauce in a large casserole dish. Bake for 45 minutes or until bubbly. Serve hot!
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