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.
Copyright© 1995 by Paul Prudhomme