Recipe Friday: Savannah Red Rice

I'm in Hilton Head producing a conference. Any time I'm in a destination where attendees are coming from around the country/world I like to make sure that the food being served is reflective of the area's cuisine. A simple item that I tasted for the first time will become a quick and easy staple in my ongoing repertoire: Savannah Red Rice. (Savannah is only 45 minutes away)


This is Paula Deen's recipe that I found on Smithfield's sausage website.

Serves: 4
Cook Time: 45 Minutes

Ingredients

• 1 cup diced Smithfield Smoked Sausage (or any other Andouiille style sausage)
• 2 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped bell pepper
• 1 (14 1/2 ounce) can crushed tomatoes with juice
• 1 can tomato sauce
• 1 tablespoon hot sauce
• 1 cup uncooked white rice
• 1 cup water (here I would use a low sodium chicken broth in lieu of the bouillon cubes)
• 3 chicken bouillon cubes
• Salt & Pepper to taste

Steps

Preheat oven to 350 degrees F. In a saucepan over medium heat, sauté onion and bell pepper in butter. Add sausage; heat until mixture is slightly browned. Add crushed tomatoes, tomato sauce, hot sauce, white rice, water, and bouillon cubes. Season with salt and pepper as needed. Pour mixture into a greased casserole dish, cover with foil and bake for 45 minutes.

Serving Suggestions

Serve with cornbread.