Savannah Red Rice Recipe

Rinse rice

Rinse 2 cups long grain white rice under cold water in a fine mesh strainer until the water runs mostly clear. Drain well and set aside.

Dice the onion, green bell pepper, celery, mince the garlic, slice the scallions, and dice the bacon (or cut sausage into small pieces). Measure out seasonings and tomato products.

In a large heavy-bottomed saucepan or Dutch oven over medium heat, add 1 tablespoon vegetable oil. Add the diced bacon (or sausage) and cook, stirring occasionally, until it releases its fat and becomes lightly browned, about 4–6 minutes. If using bacon, remove some excess fat leaving about 1 tablespoon in the pan.

Add 2 tablespoons unsalted butter to the pan with the rendered fat. When butter is melted and foamy, add the diced onion, bell pepper, and celery. Sauté, stirring occasionally, until softened and translucent, about 5–7 minutes.

Add the minced garlic and sauté for 30–45 seconds until fragrant.

Stir in 3 tablespoons tomato paste and cook, stirring, for 1–2 minutes to caramelize slightly and remove raw tomato flavor. This will deepen the red color and flavor of the rice.

Add the 14.5 oz can diced tomatoes with their juices and 1 tablespoon Worcestershire sauce. Stir to combine and scrape up any browned bits from the bottom of the pan.

Add the dried thyme, 1 teaspoon smoked paprika, 1/4 teaspoon cayenne (or to taste), 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir and let the mixture simmer gently for 2–3 minutes to develop flavors.

Add the rinsed rice and optional 1/2 cup elbow macaroni to the pot and stir to coat the grains evenly with the tomato-vegetable mixture.

Pour in 3 1/2 cups low-sodium chicken broth, stir once to combine, and bring the mixture to a gentle boil over medium-high heat.

Once boiling, reduce the heat to low to maintain a gentle simmer. Cover the pot with a tight-fitting lid and cook undisturbed for 18–20 minutes, or until the rice is tender and most of the liquid is absorbed. Avoid lifting the lid while cooking.

If the rice is not quite done and liquid is absorbed, add up to 1/4 cup additional hot broth or water, cover, and cook a few more minutes until done.

When the rice is cooked, remove the pot from heat. Discard the bay leaf. Add 2 tablespoons chopped fresh parsley and 1 teaspoon fresh lemon juice (if using). Gently fluff the rice with a fork to incorporate the parsley and distribute the tomato mixture.

Taste and adjust seasoning with additional salt, pepper, or cayenne if desired. Garnish with sliced scallions before serving.

Serve Savannah Red Rice hot as a side to fried chicken, grilled fish, or as a main with a green salad. Leftovers keep covered in the refrigerator for up to 3 days.