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This dish is a specialty of Georgia and South Carolina (where it is simply called red rice). Cooks in other parts of the country will recognize it as Spanish rice.

Cook bacon in a large skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside. Saute onion, celery and green pepper in drippings over medium-high heat until tender. Stir in bacon, tomatoes, and remaining ingredients. Spoon rice mixture into a

Low-Fat Savannah Red Rice & Chicken 2 teaspoons olive oil 1/2 cup chopped sweet green peppers 1 teaspoon minced garlic 1 can (15 oz.) reduced-fat chicken broth 1 cup medium-grain rice 1 can (14 1/2 oz.) stewed tomatoes 1/2 teaspoon dried thyme 8 chicken drumsticks, skinned Heat oil in a nonstick

Fry bacon until crisp. Remove from pan. Cook onions in bacon fat. Add rice, tomatoes, seasonings and crumbled bacon. Cook over low flame about 10 minutes. Pour into 1 quart casserole dish. Cover tightly. Bake at 350 degrees for 1 hour, stirring with fork a couple of times.

Doug Neils of Timonium, Md., wanted to find a recipe for a side dish called Red Rice. His aunt in North Carolina used to make this for him ...

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound bacon 1/2 cup chopped onion 2 cups raw rice 2 cups red tomatoes 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon tabasco
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Savannah Red rice Recipes