Savannah Red Rice by Fallon Trenace
There’s a lot to be thankful for this time of year. We’re extra thankful for Fallon and her sweet family, who shared their wonderful Savannah Red Rice recipe with us! (Fun fact: this recipe also tied for first place in our 2020 Recipe Contest)
Savannah Red Rice Recipe by Fallon Trenace
– 3 Cups of Long Grain Rice
– 3 Cups of Water
– 24 oz pack of Roger Wood Sausage
– 1 Onion
– 2 Bell Peppers
– 2 Ribs of Celery
– 15 oz can of Tomato Sauce
– 6 oz can of Tomato Paste
– 1 Tablespoon of Black Pepper*
– 1 Tablespoon of Seasoned Salt*
– 1 Tablespoon of Salt*
– Cayenne Pepper to taste, if desired
– Cooking Spray
– Olive Oil (or Vegetable Oil)
Pre-Heat oven to 350 °F.
Pour rice and water into a pot and heat to boil. Once boiling, turn down heat and allow rice to cook through (rice is no longer wet). Turn off heat and cover pot.
Cut up sausages. Also, cut up, chop, or blend the onion, bell peppers, and celery. Preheat a skillet with cooking spray and add approximately 1 to 2 tablespoons of olive oil (or vegetable oil). Cook sausages until slightly browned, making sure to keep the grease developed from cooking the sausages. Add the onion, bell peppers, and celery to the cooked sausages and allow to cook on medium heat for about 3 minutes, stirring occasionally. Add the tomato sauce, tomato paste, salt, pepper, seasoned salt, and cayenne pepper (if desired) to the sausage and vegetables mix. Stir on medium heat until everything is completely incorporated and mixed. Turn off heat.
Mix cooked rice and sauce in a big pot until completely mixed. Transfer from the pot to an 11″ x 15″ pan** and cover with aluminum foil. Carefully place pan in pre-heated oven and allow to bake for 30 minutes. Remove from oven and the red rice is ready to serve.
*May adjust to taste. If using bacon, use less salt.
**Different sized baking pans may be substituted.