No one seems to know precisely why red rice is so firmly associated with Savannah. The connection, however, is as traditional as New England and clam chowder, Philadelphia and scrapple, San Francisco and that regional fish stew known as cioppino. Oddly enough the rice, cooked with onions, celery, green peppers, and tomatoes, is referred to in other sections of the country as “Spanish rice.”
© 1987 Craig Claiborne estate. All rights reserved.