The Weeknight Table

Produce

• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 2 green onions, sliced (for garnish)

Meat

• 8 ounces smoked bacon, diced
• 8 ounces smoked sausage, sliced

Pantry

• 2 cups long-grain white rice, rinsed
• 1 (14-ounce) can crushed tomatoes
• 2 tablespoons tomato paste
• 2½ cups chicken stock
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper (optional)
• 1 teaspoon kosher salt (or to taste)
• 1 teaspoon chicken bouillon powder
• 2 bay leaves

Instructions

Place a heavy Dutch oven over medium heat and cook the bacon until it renders its fat and becomes lightly crisp. Remove about half the bacon and reserve for garnish.

Add the smoked sausage to the bacon fat and cook until browned around the edges. Add the onion and bell pepper and cook until softened, about five minutes. Stir in the garlic and cook for another thirty seconds.

Add the tomato paste and cook it for two to three minutes until it darkens slightly. This step deepens the tomato flavor and removes the raw canned taste.

Stir in the crushed tomatoes, chicken stock, Worcestershire sauce, smoked paprika, garlic powder, onion powder, thyme, black pepper, cayenne, chicken bouillon, and bay leaves. Bring the mixture to a gentle simmer.

Add the rinsed rice and stir well. Reduce the heat to low, cover tightly, and cook for 20–25 minutes until the rice is tender and the liquid has been absorbed.

Turn off the heat and let the rice rest, covered, for 10 minutes. Remove the bay leaves and fluff gently with a fork.

Taste and adjust seasoning as needed. Garnish with the reserved bacon and sliced green onions.