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Savannah Red Rice finished dish

Savannah Red Rice

Recipe card for Savannah Red Rice.
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Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 6 slices of bacon, chopped
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 teaspoon hot sauce optional
  • 2 green onions, chopped for garnish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large oven-safe skillet or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
  3. In the bacon drippings, sauté the onion and bell pepper until soft, about 5 minutes. Add the minced garlic and cook for another 30 seconds.
  4. Stir in the diced tomatoes, salt, black pepper, smoked paprika, and thyme. Let the mixture simmer for 3-4 minutes.
  5. Add the rice and stir to coat with the tomato mixture.
  6. Pour in the chicken broth and add the hot sauce if using. Stir well, then bring to a gentle simmer.
  7. Cover the skillet with a lid or foil and transfer it to the oven. Bake for 35 minutes.
  8. Remove from the oven and let it rest for 5 minutes before fluffing the rice with a fork.
  9. Garnish with crispy bacon and chopped green onions before serving.

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