Savannah's Red Rice
Created by dienia b on April 21, 2025
- Servings: 8
- Prep Time: 9m
- Cook Time: 90m
- Recipe #44507
Ingredients
- 5 ounces bacon (5 slices)
- 2 cups yellow onion, chopped
- 1/2 cup celery, sliced
- 1/2 cup green bell pepper, minced
- 7 ounces white long grain rice, dry
- 15 ounces whole tomatoes, undrained, mushed (1 can)
- 3/4 cup chicken broth
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon hot pepper sauce
How to Make
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Step 1: Preheat oven to 350°F.
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Step 2: Cook bacon until crisp, about 8 minutes; transfer bacon to a plate lined with paper towels, reserving drippings in skillet.
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Step 3: Crumble bacon.
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Step 4: Add yellow onion, celery, and bell pepper to reserved drippings in skillet.
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Step 5: Season lightly.
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Step 6: Add cayenne pepper and increase heat to medium-high.
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Step 7: Cook, stirring often, until vegetables are tender, 5 to 6 minutes.
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Step 8: Stir in rice and cook a bit.
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Step 9: Add tomatoes, chicken broth, salt, black pepper, and hot pepper sauce and season to taste.
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Step 10: Spoon into a lightly greased 2-quart baking dish. Cover with aluminum foil, and bake in preheated oven until rice is tender 45 minutes.
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Step 11: Let sit out of oven covered for 5 minutes.
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Step 12: Top with crumbled bacon.
Nutritional Facts
- Serving Size: 1 (126.1 g)
- Calories 122.3
- Total Fat - 3.4 g
- Saturated Fat - 1 g
- Cholesterol - 5.5 mg
- Sodium - 432.7 mg
- Total Carbohydrate - 17 g
- Dietary Fiber - 3.2 g
- Sugars - 4.3 g
- Protein - 6.3 g
- Calcium - 44.4 mg
- Iron - 1 mg
- Vitamin C - 13.4 mg
- Thiamin - 0.1 mg