The South is known for its way with rice-based dishes, but only one has been labeled as the defining dish of the Georgia coast. Savannah Red Rice is essentially a pilaf (also known as pilau, perloo, perlou, and so forth), in which long-grain rice simmers in a well-seasoned broth until tender and delectable. It’s simple, but when this dish is well made, the bright, acidic tomatoes and smoky bacon give it a complex, yet subtle flavor. The rice on top will be fluffy and separate while the grains on the bottom of the pot develop a crisp crust. The secret to getting this magical mix of textures is to resist the temptation to lift the lid and stir the ingredients during cooking. To avoid that mistake, follow this recipe, which has you bake the rice in the low, even heat of the oven instead. Leaving it covered for a few minutes before serving improves the textures as well. This savory, slightly spicy baked rice recipe can stand on its own as a main dish or work as a hearty side served along with chicken, shrimp, or pork.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.