Spanish Rice

from the kitchen of Chef Paul Prudhomme

Makes 10 to 12 Servings

This colorful, flavorful dish goes well with almost any meat, fish or poultry, but I think it's especially delicious with grilled andouille, a hot smoked sausage from Louisiana. Balance with a nice green salad and you've got a meal that's easy to prepare.

ingredients

10 slices bacon, diced

4 tablespoons Chef Paul Prudhomme’s Pork and Veal Magic®

2 bay leaves

2 cups chopped onions

1 1/2 cups chopped green bell peppers

1 cup chopped celery

2 1/2 cups uncooked quick-cooking rice

1 (16 ounce) can tomatoes, chopped

1 teaspoon minced fresh garlic

5 cups chicken stock

1/4 cup finely minced fresh parsley

how to prepare

Cook the bacon in a heavy 5-quart pot over high heat until it starts to brown, about 5 to 6 minutes. Add the Pork and Veal Magic, bay leaves, onions, peppers and celery. Cover and cook until the onions are golden brown, about 12 to 14 minutes.

Stir in the rice, cover, and cook, occasionally scraping up the crust that forms on the bottom of the pot, until the rice is golden brown, about 5 minutes. Stir in the tomatoes, mashing them with a spoon, then mix in the garlic, cover and cook for 2 minutes. Add the stock and scrape the bottom of the pot. Cover, bring to a boil, reduce the heat to low, and simmer for about 10 to 12 minutes. Stir in the parsley, remove from the heat and let sit, covered, for 10 minutes before serving.