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.
Find this recipe and more in Chef Paul Prudhomme's Pure Magic.
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