Savannah Red Rice

Preparation info
  • Yield:

    12 to 16

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

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.”