Savannah Red Rice and Ham Casserole

This easy casserole is a great way to use left over ham and is sure to please the whole family.

Serves: 6
Cook Time: 1.5 Hours

Ingredients

• 1/2 pound Smithfield bacon, cooked crisp and chopped (reserve bacon drippings)
• 1 cup Smithfield ham, chopped
• 1 large onion, chopped
• 4 green onions, chopped
• 1 can (14.5 ounces) diced tomatoes with green chilies
• 1 cup long-grain rice, uncooked
• 1 tablespoon hot sauce
• 1/2 cup chicken stock or water
• Salt and pepper to taste

Steps

Preheat over to 350 degrees F. In a large skillet over medium heat, cook the onion and green onions in the reserved bacon fat until onions are translucent. Add the tomatoes, rice, ham, salt, pepper, hot sauce and stock. Stir until combined. Chop the bacon and stir in. Reduce the heat to low and cook for 10 minutes.

Transfer the mixture to a buttered 1.5 quart casserole dish. Cover and bake for 1 hour stirring every 10-15 minutes.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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