Recipe courtesy of Joe Randall
Savannah Red Rice
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 307
- Total Fat
- 12
- Saturated Fat
- 4
- Carbohydrates
- 44
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 12
- Sodium
- 489
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
Ingredients
1/4 pound salt pork, finely diced
1 small red pepper, diced
1 small green pepper, diced
1 rib celery, diced
1 medium onion, diced
2 cloves garlic, minced
2 cups long-grain white rice
2 cups crushed, canned whole tomatoes, undrained
2 tablespoons tomato paste
1 1/2 cups water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
Directions
- Heat a large heavy-bottomed saucepan and cook the salt pork over medium-high heat until crisp. Add the red and green peppers, celery, onion, and garlic and cook 3 to 4 minutes. Add the rice and stir, coating the rice with drippings. Stir in the tomatoes, tomato paste, water, salt, and black and cayenne pepper. Cover and simmer until the rice is tender and the liquid is absorbed, about 25 to 30 minutes.