KT....a few ways to make Savannah Red Rice.....
INGREDIENTS:
4 to 6 slices bacon, about 4 ounces
1 medium onion, chopped
2 ribs celery, chopped
1/2 bell pepper, chopped
2 cups uncooked rice
2 (14.5 ounces each) cans tomatoes, pureéd
2 teaspoons salt, or to taste
1/4 teaspoon pepper
1 scant teaspoon sugar
3 or 4 drops Tabasco, or to taste
PREPARATION:
In a large heavy skillet, fry bacon until crisp; remove from pan to paper towels. Drain well then crumble and set aside. Sauté onions, celery, and green pepper in the bacon grease until tender. Add rice, tomatoes, crumbled bacon, and seasonings. Cook on top of the stove for 10 minutes. Pour into a large buttered baking dish; cover tightly and bake at 350° for 1 hour, or until rice is tender.
Serves 6 to 8.
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Savannah Red Rice
1/4 pound salt pork, finely diced
1 small red pepper, diced
1 small green pepper, diced
1 rib celery, diced
1 medium onion, diced
2 cloves garlic, minced
2 cups long-grain white rice
2 cups crushed, canned whole tomatoes, undrained
2 tablespoons tomato paste
1 1/2 cups water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
Heat a large heavy-bottomed saucepan and cook the salt pork over medium-high heat until crisp. Add the red and green peppers, celery, onion, and garlic and cook 3 to 4 minutes. Add the rice and stir, coating the rice with drippings. Stir in the tomatoes, tomato paste, water, salt, and black and cayenne pepper. Cover and simmer until the rice is tender and the liquid is absorbed, about 25 to 30 minutes.
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Savannah Red Rice
Ingredients
1 cup diced Smithfield Smoked Sausage
2 tablespoons butter
1 cup chopped onion
1 cup chopped bell pepper
1 (14 1/2 ounce) can crushed tomatoes with juice
1 can tomato sauce
1 tablespoon hot sauce
1 cup uncooked white rice
1 cup water
3 chicken bouillon cubes
Salt & Pepper to taste
Steps
Preheat oven to 350 degrees F. In a saucepan over medium heat, sauté onion and bell pepper in butter. Add sausage; heat until mixture is slightly browned. Add crushed tomatoes, tomato sauce, hot sauce, white rice, water, and bouillon cubes. Season with salt and pepper as needed. Pour mixture into a greased casserole dish, cover with foil and bake for 45 minutes.
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Savannah Red Rice
Savannah Red Rice
4 slices bacon, fried crisp, crumbled and reserved
1/2 green bell pepper, diced
1 onion, diced
1 stalk celery, diced
1 cup raw rice
1 16-ounce can tomatoes
1/2 cup water
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon Tabasco
2 tablespoons Worcestershire sauce
Preheat oven to 350 degrees.
In bacon fat, fry the bell pepper, onion and celery. Stir in the rice, tomatoes, water, salt and seasonings. Stir well. Transfer to a 1 1/2-quart baking dish sprayed with vegetable spray. Cover and bake rice for 40 minutes or until rice is tender but still has “bite.â€
INGREDIENTS:
4 to 6 slices bacon, about 4 ounces
1 medium onion, chopped
2 ribs celery, chopped
1/2 bell pepper, chopped
2 cups uncooked rice
2 (14.5 ounces each) cans tomatoes, pureéd
2 teaspoons salt, or to taste
1/4 teaspoon pepper
1 scant teaspoon sugar
3 or 4 drops Tabasco, or to taste
PREPARATION:
In a large heavy skillet, fry bacon until crisp; remove from pan to paper towels. Drain well then crumble and set aside. Sauté onions, celery, and green pepper in the bacon grease until tender. Add rice, tomatoes, crumbled bacon, and seasonings. Cook on top of the stove for 10 minutes. Pour into a large buttered baking dish; cover tightly and bake at 350° for 1 hour, or until rice is tender.
Serves 6 to 8.
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Savannah Red Rice
1/4 pound salt pork, finely diced
1 small red pepper, diced
1 small green pepper, diced
1 rib celery, diced
1 medium onion, diced
2 cloves garlic, minced
2 cups long-grain white rice
2 cups crushed, canned whole tomatoes, undrained
2 tablespoons tomato paste
1 1/2 cups water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
Heat a large heavy-bottomed saucepan and cook the salt pork over medium-high heat until crisp. Add the red and green peppers, celery, onion, and garlic and cook 3 to 4 minutes. Add the rice and stir, coating the rice with drippings. Stir in the tomatoes, tomato paste, water, salt, and black and cayenne pepper. Cover and simmer until the rice is tender and the liquid is absorbed, about 25 to 30 minutes.
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Savannah Red Rice
Ingredients
1 cup diced Smithfield Smoked Sausage
2 tablespoons butter
1 cup chopped onion
1 cup chopped bell pepper
1 (14 1/2 ounce) can crushed tomatoes with juice
1 can tomato sauce
1 tablespoon hot sauce
1 cup uncooked white rice
1 cup water
3 chicken bouillon cubes
Salt & Pepper to taste
Steps
Preheat oven to 350 degrees F. In a saucepan over medium heat, sauté onion and bell pepper in butter. Add sausage; heat until mixture is slightly browned. Add crushed tomatoes, tomato sauce, hot sauce, white rice, water, and bouillon cubes. Season with salt and pepper as needed. Pour mixture into a greased casserole dish, cover with foil and bake for 45 minutes.
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Savannah Red Rice
Savannah Red Rice
4 slices bacon, fried crisp, crumbled and reserved
1/2 green bell pepper, diced
1 onion, diced
1 stalk celery, diced
1 cup raw rice
1 16-ounce can tomatoes
1/2 cup water
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon Tabasco
2 tablespoons Worcestershire sauce
Preheat oven to 350 degrees.
In bacon fat, fry the bell pepper, onion and celery. Stir in the rice, tomatoes, water, salt and seasonings. Stir well. Transfer to a 1 1/2-quart baking dish sprayed with vegetable spray. Cover and bake rice for 40 minutes or until rice is tender but still has “bite.â€