Mrs Wilkes Savannah Red Rice
Transport your taste buds to the heart of Savannah with Mrs. Wilkes Savannah Red Rice, a soul-satisfying Southern classic brimming with bold flavors and rustic charm. This one-pot wonder combines smoky, crispy bacon with a medley of savory aromatics like onion, green bell pepper, and celery, creating a fragrant base for the tender long grain rice soaked in a robust blend of diced tomatoes, tomato paste, and chicken broth. A hint of cayenne pepper and paprika adds a gentle kick, while a finish of fresh parsley brings brightness to the dish. Baked to perfection in the oven, this comforting, crowd-pleasing recipe is perfect for weeknight dinners or as a side dish at your next gathering. With just 15 minutes of prep and simple pantry staples, you’ll have a taste of Southern tradition on your table in no time!
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Recipe Information
Ingredients
- 8 slices bacon
- 1 medium onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 14.5 oz canned diced tomatoes (with juices)
- 2 tbsp tomato paste
- 2 cups chicken broth
- 1 cup long grain white rice
- 0.25 tsp cayenne pepper
- 0.5 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a large oven-safe skillet or Dutch oven, cook the bacon over medium heat until crisp. Remove the bacon, crumble it into pieces, and set aside. Reserve about 2 tablespoons of the bacon drippings in the skillet.
Add the chopped onion, green bell pepper, and celery to the skillet with the bacon drippings. Cook for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the canned diced tomatoes (with their juices), tomato paste, chicken broth, long grain white rice, cayenne pepper, paprika, salt, and black pepper. Stir well to combine.
Bring the mixture to a simmer over medium heat, then cover the skillet or Dutch oven with a tight-fitting lid (or foil if needed) and transfer it to the preheated oven.
Bake for 45-50 minutes or until the rice is tender and has absorbed most of the liquid.
Remove from the oven, fluff the rice gently with a fork, and mix in the crumbled bacon.
Garnish with fresh parsley, if desired, and serve hot.
Nutrition Facts
Calories |
743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 4260 mg | 185% | |
| Total Carbohydrate | 98.8 g | 36% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 22.6 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 188 mg | 14% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1835 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
