| 1 | lb. | boneless chicken breast (all meat pre-cooked and cubed) |
| 1 | lb. | boneless pork |
| 1/2 | lb. | smoked sausage |
| 1/2 | lb. | smoked ham |
| 1 | cup | yellow onions (all veggies, chopped) |
| 1/2 | cup | green onions |
| 1 | cup | green pepper |
| 1/2 | cup | celery |
| 2 | tbsp. | fresh parsley |
| 2 | cloves | garlic minced |
| 2 | tsp. | salt |
| 1/2 | tsp. | black pepper |
| 1/4 | tsp. | red pepper |
| 1/4 | tsp. | chili powder |
| 1/4 | tsp. | thyme |
| 1 | whole | bay leaf |
| 1/16 | tsp. | apple pie spice (this can overpower the dish, so be careful) |
| 3 | tbsp. | butter |
| 1 | cup | long grain rice |
| 24 | oz. | Italian style tomato sauce |
| 2 | cups | water |
LET'S COOK!
Use butter to lightly brown chicken and pork, in a pot big enough to hold this mess. (4 qt) When meat is nigh to done, add veggies and cook until onions clear (5-7 min). Add the spices, the water, the tomato sauce and the rice. It ain't in the list but add a tbsp of worchestershire sauce about..... now. Give everything a big stir then let it come to a boil. Now cover and simmer on low heat about 25 minutes or until rice is done.
You can add more water and simmer longer if need be.
LET'S PARTAKE OF OUR AWESOME REPAST!
[Why the "colorful language?" I wrote this for one of the LHS English teachers, she found my nomenclature to be quite humorous!]
CAREY DILLINGER 1994
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