Savannah Red Rice

Fry bacon till crisp. Remove from the skillet, crumble, and set aside on a paper towel to drain.

Brown onion and bell pepper in bacon drippings till tender. Add garlic. Stir in remaining ingredients, except for bacon.

Lightly grease a 9×13 pan or casserole dish. Pour mixture from the skillet into the pan. Bake at 325ºF for approximately 45 minutes or until rice is tender and all liquid is gone. Top with crumbled bacon and serve immediately.

Variations :

#1 (shrimp): Just as the rice finishes cooking, fry one piece of bacon till crisp; remove from skillet. Stir in 1 pound of peeled and deveined shrimp that have been sprinkled with lemon pepper and a little Tabasco to taste. Sauté till done. Do not overcook. Top rice with shrimp. Top with crumbled bacon and serve immediately.

#2 (sausage): If you wish, you can stir in 1 pound of a good smoked sausage (that has been sliced) into the rice mixture before you bake it. Cook as directed.

#3 (chicken): Brine chicken pieces, (or not) for about 2 hours. Dry chicken pieces, sprinkle with olive oil, lemon pepper, paprika, garlic powder, and cayenne pepper to taste. Bake at 375ºF for 30 minutes. Make Red rice as directed. Remove chicken from oven and place the partially cooked chicken on top of the red rice (yes, in the liquid). Continue to bake uncovered for an additional 30-45 minutes, or until all the liquid is absorbed and the rice is tender.