WP. Similar to jambalaya but actually a separate dish, it sounds great.
Ingredients
3 thick slices bacon or about 3 ounces salt pork, cut into 1/2-inch pieces
1 medium yellow onion (8 ounces), diced
1 bell pepper (any color), diced
2 stalks celery, chopped (about 1/2 cup)
8 ounces smoked pork sausage, sliced into 1/4-inch thick rounds or chopped into bite-size pieces
6 tablespoons tomato paste
2 1/2 cups water
1/2 teaspoon crushed red pepper flakes
3/4 teaspoon Nature's Seasons, sazon, powdered adobo or other similar salted seasoning blend, plus more to taste
1 cup (about 6 ounces) long-grain rice, unrinsed
Instructions
1. In a large pot over medium heat, fry the bacon or salt pork, stirring occasionally, until browned on all sides, about 5 minutes. Add the onion, bell pepper and celery, and cook, stirring occasionally, until tender, 5 to 7 minutes. Stir in the sausage, and cook until lightly browned, stirring as needed, about 5 minutes. Stir in the tomato paste, letting it coat all of the vegetables and meat, and then add the water. Increase the heat to high and bring to a boil.
2. Stir in the crushed red pepper flakes and Nature’s Seasons or other spice mix. Taste, and adjust the seasoning, if needed. Add the rice and cook, stirring frequently to keep the rice from sticking, until most of the liquid has been absorbed and the rice is tender, about 10 minutes. Decrease the heat to the lowest possible setting, cover the pot and cook, stirring occasionally, with a wooden spatula or fork to help fluff the grains, for 25 to 30 minutes, or until the rice has absorbed all the liquid, and is tender and fluffy. Remove from the heat and serve family-style.