Savannah Red Rice
Dive into the heart of Southern comfort with this mouthwatering Savannah Red Rice recipe, a classic Lowcountry dish that's as flavorful as it is satisfying. Infused with smoky crumbled bacon, fresh bell pepper, celery, and aromatic spices like Cajun seasoning and thyme, this tomato-based rice dish delivers layers of rich, savory goodness in every bite. The rice is perfectly cooked in a blend of chicken broth and diced tomatoes, giving it a slightly tangy, robust flavor. Gently baked to perfection in a single skillet or Dutch oven, this recipe is a one-pot wonder that's both easy to make and perfect for feeding a crowd. Garnish with crisp bacon and vibrant green onions for a beautiful presentation, and serve as a comforting main course or a hearty side. Savannah Red Rice brings the taste of Southern tradition straight to your table!
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Recipe Information
Ingredients
- 6 slices bacon
- 1 whole medium onion
- 1 whole green bell pepper
- 1 whole celery stalk
- 3 cloves garlic cloves
- 2 cups uncooked long-grain white rice
- 14.5 oz can diced tomatoes
- 2 tablespoons tomato paste
- 3 cups chicken broth
- 1 tablespoon cajun seasoning
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 2 stalks green onions (optional, for 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 crispy. Remove the cooked bacon, crumble it, and set aside. Reserve about 2 tablespoons of the bacon drippings in the pan.
Chop the onion, green bell pepper, and celery into small, even-sized pieces. Mince the garlic.
Add the chopped onion, bell pepper, and celery to the skillet with the bacon drippings. Sauté over medium heat for about 5 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the uncooked rice to the skillet and stir to coat it in the vegetable mixture, allowing it to toast for 2-3 minutes.
Pour in the diced tomatoes (with their juices), tomato paste, and chicken broth. Mix well to evenly distribute the tomato paste.
Season the mixture with Cajun seasoning, paprika, dried thyme, ground black pepper, and salt. Stir well to combine.
Bring the mixture to a gentle boil, then remove it from the stovetop.
Cover the skillet or Dutch oven tightly with a lid or aluminum foil, and transfer it to the preheated oven.
Bake for 35-40 minutes, or until the rice is fully cooked and tender. Stir the mixture halfway through the baking time to ensure even cooking.
Remove the dish from the oven and let it rest, covered, for 5 minutes. Fluff the rice with a fork.
Garnish with crumbled bacon and sliced green onions, if desired. Serve warm and enjoy this classic Savannah Red Rice!
Nutrition Facts
Calories |
1962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 7358 mg | 320% | |
| Total Carbohydrate | 377.8 g | 137% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 27.1 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 437 mg | 34% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3256 mg | 69% | |
*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.
