Tocino Jambalaya
Serves 4
60 mins
Average
Ingredients:
1 pack, 180gunMEAT Tocino, thawed
1 pack, 180gunMEAT Longganisa, sliced
1 tbspolive oil
1 pc mediumwhite onion, small cubed
1 pc, smallgreen bell pepper, small cubed
1 stalkcelery, small cubed
1 whole head garlic, minced
1 pcbay leaf
1 tspdried oregano
1 tspold bay seasoning
1 tbsptomato paste
½ cup long grain rice
1 tin 400gcanned tomato
1 cupvegetable stock
To tastesalt and pepper
How To:
1.In a heavy bottomed dutch oven, heat the olive oil. Sauté the white onion, green bell pepper, celery, garlic and bay leaf until aromatic. Add the dried oregano and old bay seasoning. Toss until the spices are cooked a bit. Add the tomato paste and cook until the paste turns orange in color.
2.Add the unMEAT Tocino and unMEAT Longganisa slices. Add the rice and let it toast for 2-3 minutes. Finally ad the canned tomato and vegetable stock. Stir, cover and let it cook for 30-40 minutes, stirring occasionally. Turn off heat and season with salt and pepper. Stir for the last time, cover and let sit for at least 10 minutes before serving.
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