alevia's kitchen
About the Recipe
Ingredients
5 oz bacon, raw, medium lardons
10 oz andouille, diced
4 oz chorizo, diced
1 cup onions, chopped
1 celery rib, chopped
1 cup red bell pepper, diced
1 cup green bell pepper, diced
1 ¼ lbs chicken, raw, cubed
½ oz paprika
1 ¼ teaspoons thyme
1 ¼ teaspoon chilli powder
⅛ teaspoon cayenne
12 oz fire-roasted tomatoes
2 ½ cups beef stock
1 cup white rice, uncooked
1 cup green onion, sliced
1 tablespoon parsley, fresh, chopped
Preparation
Chop all the vegetables, lardon bacon, sausage, and ham. Measure out all the ingredients and set aside
In a sauce pot, heat olive oil and brown the rice and raw chicken. Once the rice is browned, add the remaining meats and allow those to render and cook until the bacon is browned and starting to crisp
Add the vegetables and cook until translucent. Add canned tomatoes and continue to cook for 2 minutes. Stir in the beef stock and reduce to a slow simmer. Add seasoning
Cook slowly until rice is tender; a taste for salt and adjust accordingly. Remove from heat and serve
If saving for later, cool it on a baking pan and put it in a container once cooled