Savannah red rice

SmartPoints® value per serving
Total Time
1 hr 5 min
15 min
50 min
There are many similarities between red rice, perloo, jambalaya, and jollof—all are made of rice and tomatoes simmered in one big pot. Every family has a way of embellishing this dish. This bare-bones version lets the smokiness of the bacon and the sweet tomatoes shine.


Uncooked reduced fat center cut bacon

2 oz, cut into 1-inch pieces

Uncooked onion(s)

1 cup(s), chopped

Uncooked bell pepper(s)

1 item(s), medium, green, chopped

Garlic clove

3 clove(s), finely chopped

Kosher salt

1¼ tsp

Dried thyme

¼ tsp, crushed

Uncooked long grain brown rice

1½ cup(s)

Canned unsalted tomato paste

2 Tbsp

Canned crushed tomatoes

1 cup(s)

Unsalted chicken broth

3 cup(s)

Fresh parsley

1 Tbsp, Chopped for garnish


  1. Preheat oven to 350°F. Heat large heavy pot or Dutch oven over medium-low. Add bacon and cook, stirring occasionally, until fat has almost completely rendered, 5 to 7 minutes. Add onion and bell pepper and cook, stirring often, until softened, about 5 minutes. Add garlic, salt, and thyme and stir until aromatic, about 30 seconds. Add rice and stir until toasted, 1 to 2 minutes. Stir in tomato paste, then tomatoes, and then broth. Bring to boil.
  2. Cover pot and transfer to oven. Bake for 35 minutes. Uncover and bake until rice is tender and all liquid has been absorbed when rice is fluffed with fork, 15 to 20 minutes. Garnish with parsley.