This post is part of a series this week on New Orleans cooking in honor of Mardi Gras. 

1 large onion, chopped
1 green pepper, chopped
2 ribs celery, chopped
4 large cloves garlic, minced
2 c. rice
1 (15 oz.) can pureed tomatoes
1 lb. kielbasa, sliced
3 1/4 c. chicken broth
Salt to taste (skip if using chicken bouillon)
1/8 tsp black pepper
1 tsp. thyme
Pinch allspice
Chopped green onion and parsley

In a large skillet heat the oil and add the onion, bell pepper, and celery. Sauce until starting to cook. Add the garlic and rice and cook, stirring, until the rice is coated and starting to color. 

Stir in the tomato puree and cook, stirring, until it too coats the rice. Add the broth, pepper, thyme, and allspice. Bring to a boil. Cover the pot and reduce the heat. Cook, covered, for about 10 minutes. Stir the pan, scraping the bottom, and re-cover the pot. Keep cooking until the rice is tender and the liquid is absorbed. 

Sprinkle with sliced green onions and chopped parsley and serve. 

Original Picture - Post updated 3/10/2018


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