RED RICE VINEGAR RECIPES

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SAVANNAH RED RICE RECIPE | SOUTHERN LIVING



Savannah Red Rice Recipe | Southern Living image

The South is known for its way with rice-based dishes, but only one has been labeled as the defining dish of the Georgia coast.

Provided by Millie Givens, Savannah, GA, November 1989

Total Time 1 hours 10 minutes

Yield Serves 6

Number Of Ingredients 11

5 bacon slices
2 cups chopped yellow onion (about 1 large onion)
½ cup chopped celery (about 3 stalks)
½ cup chopped green bell pepper (from 1 small bell pepper)
1 cup uncooked long-grain rice
1 (16-oz.) can chopped whole tomatoes, undrained
¾ cup chicken broth
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
¼ teaspoon hot pepper sauce

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 RECIPE | SOUTHERN LIVING



Savannah Red Rice Recipe | Southern Living image

The South is known for its way with rice-based dishes, but only one has been labeled as the defining dish of the Georgia coast.

Provided by Millie Givens, Savannah, GA, November 1989

Total Time 1 hours 10 minutes

Yield Serves 6

Number Of Ingredients 11

5 bacon slices
2 cups chopped yellow onion (about 1 large onion)
½ cup chopped celery (about 3 stalks)
½ cup chopped green bell pepper (from 1 small bell pepper)
1 cup uncooked long-grain rice
1 (16-oz.) can chopped whole tomatoes, undrained
¾ cup chicken broth
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
¼ teaspoon hot pepper sauce

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.

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