This photo is my attempt at taking a food shot with a tini tiny camera. It is also representative of my affection for Savannah, GA. My family and I were there during the 4th of July holiday. We had a fabulous 4 days taking in the Riverstreet sights, frolicking on Tybee Island Beach, and of course eating at Uncle Bubba's. Uncle Bubba's is a seafood place that also serves wonderful side dishes like this Red Rice dish. This rice was so good I pulled out my Savannah Country Cookbook by Paula Deen, when I got home, and made it. It tasted a little different from the restaurant version (more tomato flavor), but good just the same. This dish actually tasted sweet to me, with the tomato sauce being the predominate ingredient. I selected a young fruity Beaujolais to go with it. Yes, you can have wine with southern food. You just have to match the flavors. The Beaujolais was fruity and low in tannin. It was a great match. This dish was good enough to stand on it's own, but it could also go as a side dish with....shall we say.... fried chicken maybe? Enjoy!
Paula Deen's Red Rice
1 cup chopped onion
1 cup chopped bell pepper
2 tbls butter
1 cup diced Hillshire Farms sausage
One 141/2-ounce can crushed tomatoes with juice
1 tbls 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
Preheat oven to 350 degrees. In a saucepan over medium heat, saute 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.
serves 4 to 6
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