Mrs Wilkes Savannah Red Rice

Transport your taste buds to the heart of Savannah with Mrs. Wilkes Savannah Red Rice, a soul-satisfying Southern classic brimming with bold flavors and rustic charm. This one-pot wonder combines smoky, crispy bacon with a medley of savory aromatics like onion, green bell pepper, and celery, creating a fragrant base for the tender long grain rice soaked in a robust blend of diced tomatoes, tomato paste, and chicken broth. A hint of cayenne pepper and paprika adds a gentle kick, while a finish of fresh parsley brings brightness to the dish. Baked to perfection in the oven, this comforting, crowd-pleasing recipe is perfect for weeknight dinners or as a side dish at your next gathering. With just 15 minutes of prep and simple pantry staples, you’ll have a taste of Southern tradition on your table in no time!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 8 slices bacon
• 1 medium onion, finely chopped
• 1 medium green bell pepper, finely chopped
• 2 stalks celery, finely chopped
• 2 cloves garlic, minced
• 14.5 oz canned diced tomatoes (with juices)
• 2 tbsp tomato paste
• 2 cups chicken broth
• 1 cup long grain white rice
• 0.25 tsp cayenne pepper
• 0.5 tsp paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp fresh parsley, chopped (optional garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a large oven-safe skillet or Dutch oven, cook the bacon over medium heat until crisp. Remove the bacon, crumble it into pieces, and set aside. Reserve about 2 tablespoons of the bacon drippings in the skillet.

Step 3

Add the chopped onion, green bell pepper, and celery to the skillet with the bacon drippings. Cook for 5-7 minutes until the vegetables are softened.

Step 4

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Add the canned diced tomatoes (with their juices), tomato paste, chicken broth, long grain white rice, cayenne pepper, paprika, salt, and black pepper. Stir well to combine.

Step 6

Bring the mixture to a simmer over medium heat, then cover the skillet or Dutch oven with a tight-fitting lid (or foil if needed) and transfer it to the preheated oven.

Step 7

Bake for 45-50 minutes or until the rice is tender and has absorbed most of the liquid.

Step 8

Remove from the oven, fluff the rice gently with a fork, and mix in the crumbled bacon.

Step 9

Garnish with fresh parsley, if desired, and serve hot.

Nutrition Facts

Serving size	1002.4 grams (1002.4g)

Amount per serving	% Daily Value*
Calories	743

Total Fat 24.20g	31%
Saturated Fat 8.10g	41%
Polyunsaturated Fat 3.90g
Cholesterol 63mg	21%
Sodium 4260mg	185%
Total Carbohydrate 98.80g	36%
Dietary Fiber 11.80g	42%
Total Sugars 22.60g
Protein 34.10g	68%

Vitamin D 10IU	51%
Calcium 188mg	14%
Iron 6mg	36%
Potassium 1835mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.1%

Protein: 18.2%

Carbs: 52.7%