Katherine Hall Page, Agatha Award-winning mystery novelist


Many of Katherine's recipes are available in her cookbook, Have Faith in Your Kitchen,
plus some additional material.

Note: the selection will change periodically, so copy these down while you can!
Also see:


Savannah Red Rice

What you need:

  • 4 strips bacon
  • 1 cup diced yellow onion
  • 1 cup diced red bell pepper
  • 1 cup diced green bell pepper
  • 1 clove minced garlic
  • 2 cans diced tomatoes with juice (14 ½ ounce cans)
  • ½ cup water
  • 1 cup uncooked Carolina long grain rice
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 tablespoon hot sauce such as Tabasco, or to taste

Fry the bacon in a large skillet until crisp and remove from the pan. Drain on a paper towel and crumble.

Preheat the oven to 350 degrees.

Saute the onions, peppers, and garlic in the bacon grease until soft. Add the rest of the ingredients, including the bacon, and stir for about ten more minutes.

Pour the mixture into a buttered casserole dish and bake until the liquid is absorbed, approximately 30 minutes.

Serves six generously.

Red Rice comes to us from the Carolina and Georgia coastal Gullah or Geechee people from West Africa. There are many variations. Some recipes call for smoked sausage instead of bacon and add celery. Chef Joe Randall adds tomato paste and cooks the mixture on the stovetop. Other recipes cook the rice first, adding it to the pan and then baking it. The greatest variation comes in taste buds—the heat will increase the further south one goes! A versatile side or main dish, it is a treasured part of Southern culinary heritage.


Copyright Katherine Hall Page and Proximity Internet Productions, 2007-