Ingredients:
4-cups uncooked, long grain white rice
1 ea. Med. Red, Green & Yellow bell pepper, seeded - 1/2-inch dice
2 Ribs celery - sliced on bias - 1/4-inch thick
1 Large yellow onion - 1/2-inch dice
2 Bunches scallions - 1/4-inch slice - on bias
1 lb. smoked ham - 1/2-inch dice
1 lb. Kabassa or similar smoked sausage - 1/2-inch dice
5-cups chicken stock or low sodium canned broth
2 Bay leaves
1 28-oz. can diced tomatoes - well drained
4-tbsp. tomato paste
1/2-cup diced green chilies, drained
1-tbsp. Kosher salt
1-tbsp. Wright's Hickory Seasoning Liquid Smoke
1-tbsp. Worcestershire Sauce
1/4-tsp. fresh ground black pepper
1/4-tsp. cayenne pepper
1/4-tsp. Tobasco sauce
1-tbsp. sugar
1/2-cup olive oil (or canola if you prefer) - divided into 1/3rds
|
Directions:
1. Sauté the smoked sausage and ham in 1/3 of the olive oil until well browned. Drain any liquid that remains and reserve the meat.
2. Preheat oven to 350F.
3. Heat the chicken stock or broth in a saucepan, add the hickory liquid smoke and Worcestershire, and reserve.
4. Using a large braising pan or heavy Dutch oven on top of the stove, sauté the onion and celery in 1/3 of the olive oil until onions are translucent.
5. Add the peppers and the diced chilies and sauté an additional 2 minutes until the raw peppers begin to soften.
6. Add the rice and the remaining oil. Stir well and make sure that the oil coats all of the rice.
7. Sauté 1-2 additional minutes.
8. Add the sausage and ham, the diced tomatoes, the tomato paste, the bay leaves, the salt and pepper, sugar and tobasco.
9. Then add the heated chicken stock. Stir and distribute all ingredients throughout the mixture.
10. Cover and place in pre-heated oven for 30-35 minutes. Check at 30 minutes to determine how much liquid must still be absorbed.
11. When the liquid is absorbed and the rice is tender, remove to top of stove and let steam for 30 minutes.
12. Just before serving, fluff with a fork or large spoon and serve. Remove the bay leaves before service.
Yield: Approximately 15 (8 oz) Servings
Nutritional Analysis Per Serving:
Calories 188
Protein (g) 12
Fat (g) 12
Sat.Fat (g) 4
Carbs (g) 39
Sodium (mg) 837
Cholesterol (mg) 37
|
Back to 
