Spanish Rice

from the kitchen of Chef Paul Prudhomme

Makes 10-12 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.
10 slices bacon, diced
4 tablespoons Chef Paul Prudhomme's Pork and Veal Magic®
2 bay leaves
2 cups chopped onions
1½ cups chopped green bell peppers
1 cup chopped celery
2½ cups uncooked quick-cooking rice
1 (16 ounce) can tomatoes, chopped
1 teaspoon minced fresh garlic
5 cups chicken stock
¼ 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 12-14 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 10-12 minutes.  Stir in the parsley, remove from the heat and let sit, covered, for 10 minutes before serving.

Copyright© 1995 by Paul Prudhomme