Savannah Red Rice   

 

1 medium onion, chopped
1 stalk celery, chopped
1/4 cup chopped green sweet pepper
1/4 cup chopped sweet red pepper
1 tablespoon olive oil
2 cans diced tomatoes (14.5 oz. size)
2 cups white rice
1/2 cup water
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
4 dashes bottled hot pepper sauce
 

Preheat oven to 350. Grease a 2 quart casserole. Set aside.
In a large pan, cook onion, celery, and sweet peppers in hot oil over medium heat about 5 minutes or until tender, stirring occasionally.

Stir in un-drained tomatoes, uncooked rice, water, sugar, salt, black pepper and pepper sauce. Bring to boiling.
Reduce heat. Simmer, uncovered 10 minutes, stirring frequently.

Spoon rice mixture into prepared casserole.

Cover and bake in preheated oven about 1 hour or until rice is tender.