Skip to main content
Epicurious

Savannah Red Rice

Recipe information

  • Yield

    serves 4 to 6

Ingredients

1 cup chopped onion
1 cup chopped bell pepper
2 tablespoons butter
1 cup diced Hillshire Farms sausage
One 14 1/2-ounce can crushed tomatoes with juice
1 tablespoon Texas Pete or red hot sauce
1 cup tomato sauce
1 cup water
3 chicken bouillon cubes
Pepper to taste; add salt to taste if desired
1 cup uncooked white rice

Preparation

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

Paula Deen's Kitchen Classics
TagsCasseroleSouthernAmericanCanned TomatoTomatoVegetableRiceRice & GrainsSideDinnerGluten FreeNut FreeEasyOven BakeCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Double-Tomato Focaccia
This no-knead knockout gets its punch from tomatoes in two different ways.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Jalapeño Popper Skillet Tacos
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
Sun Gold Tomato Pasta With Pistachio Gremolata
A garlicky pistachio topping takes this sunny summer pasta from good to great.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.