Savannah red rice
  • butter, 4 tablespoons divided
  • 2 stalks celery, diced
  • 1 small onion diced
  • 2 cloves garlic, smashed
  • 2 cans organic diced tomatoes (14 oz each)
  • 2 cups chicken broth plus more if needed (see note)
  • 2 tablespoons apple cider vinegar mixed with a pinch of red pepper flakes
  • 2 bay leaves
  • ¾ teaspoon dried thyme
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 2 cups long-grain rice (see note)
  • 1 pound chorizo, cooked and cut into ½-inch slices
  • 1 pound raw shrimp, cleaned and deveined
  1. Add 3 tablespoons of butter to a medium sauced saute pan and cook celery, onion, and garlic until fragrant and softened, about 4 minutes.
  2. Add tomatoes, broth, vinegar with pepper, bay leaf, thyme and pepper, and salt, and continue to simmer over low heat for about 15 minutes.
  3. In another saute pan, add the remaining butter and heat until melted. Then add rice and cook until translucent, stirring very frequently for about 5 minutes. Do not allow to brown.
Carolina Gold rice recommended; I couldn't find this brand and used long grain rice and it came out great but the Carolina Gold is supposed to be better

The rice is a bit al dente in the finished dish; if you prefer the rice to be cooked more thoroughly, add more chicken broth at the end and continue cooking
Nutrition Information
Serving size: 1 of 8 servings Calories: 458 Fat: 19 g Saturated fat: 9 g Trans fat: 0 Carbohydrates: 48 g Sugar: 1 g Sodium: 970 mg Fiber: 3 g Protein: 24 g Cholesterol: 122 mg
Recipe by Feeling Foodish at