Best 7 Best Of The Best Savannah Red Rice Recipes

SAVANNAH RED RICE RECIPE

Steps:

• Preheat oven to 350°F. Cook bacon in a medium skillet over medium until crisp, about 8 minutes; transfer bacon to a plate lined with paper towels, reserving drippings in skillet. Crumble bacon.
• Add yellow onion, celery, and bell pepper to reserved drippings in skillet; increase heat to medium-high. Cook, stirring often, until vegetables are tender, 5 to 6 minutes.
• Stir in rice, tomatoes, chicken broth, salt, black pepper, cayenne pepper, and hot pepper sauce. Spoon into a lightly greased 2-quart baking dish. Cover with aluminum foil, and bake in preheated oven until rice is tender, 40 to 45 minutes. Top with crumbled bacon.

SAVANNAH RED RICE

Steps:

• 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.

BEST OF THE BEST SAVANNAH RED RICE

Steps:

• In a large frying pan, fry bacon until crisp; remove from pan. Crumble and reserve.
• Saute onion, celery, and green pepper in bacon grease until tender.
• Add rice, tomatoes, crumbled bacon, and seasonings.
• Cook on top of stove for 10 minutes.
• Pour into large, greased casserole dish, cover tightly, and bake at 350* for 1 hour.

GULLAH RED RICE

Steps:

• Rinse the rice until the water becomes slightly clear. (This removes the starch.)
• Preheat the oven to 350 degrees F. In a large frying pan, heat the oil over medium-high heat. Add the sausage, onion and pepper and cook, stirring, until the vegetables soften and start to brown at the edges, 3 to 4 minutes. Stir in the tomato paste, sugar, garlic powder, salt and pepper. Stir rice into the tomato mixture and cook, uncovered, and stirring occasionally, about 5 minutes.
• Transfer to a 9-by-13-inch baking dish and spread into an even layer. Add just enough water to cover the rice (about 2 cups). Tightly cover with a lid or foil and bake for 30 minutes without uncovering the baking dish. Turn off the oven, remove the rice, fluff the rice, then cover and return to oven for 10 minutes more.

SAVANNAH RED RICE

Steps:

• Preheat oven to 350 °F. In a saucepan over medium heat, sauté onion and bell pepper in butter. Add sausage; heat until mixture is slightly browned. Add tomatoes, hot sauce, tomato sauce, water and bouillon cubes. Season with pepper and salt as needed. Stir in rice. Pour mixture into a greased casserole and bake for 45 minutes.

CHARLESTON RED RICE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish.
• Bring the rice, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and most of the liquid has been absorbed, 20 to 25 minutes.
• While the rice is cooking, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Reserve about 1 tablespoon of bacon drippings in the pan. Reduce heat to medium. Drain the bacon on a plate lined with paper towels; crumble the bacon once cooled enough to handle.
• Cook and stir the onions in the reserved bacon drippings until translucent, 5 to 8 minutes. Stir in the crumbled bacon, tomato sauce, tomato paste, sugar, Worcestershire sauce, and hot sauce; bring the mixture to a simmer, reduce heat, and simmer for 10 minutes. Spoon the cooked rice into the prepared baking dish and stir the tomato-bacon mixture into the rice until evenly combined.
• Cover the dish and bake in the preheated oven for 45 minutes.

MRS WILKES SAVANNAH RED RICE

Steps:

• Preheat oven to 325 degrees f.
• in a large skillet, fry the bacon over moderate heat till almost crisp and drain on paper towels, reserving grease in the skillet.
• crumble bacon, add the onions and bell peppers to the skillet and cook, stirring, till slightly brown, about 10 minutes.
• add the rice, tomatoes, plus the their juices, and tomatoe juice, salt and pepper, and tabasco sauce and cook,stirring,5 minutes longer.
• scrape the mixture into a greases 2- quart casserole dish and bake, covered, till the rice is slightly dry about 30 minutes -- and serve with your main dish.