Arroz rojo de Charleston

Ingredientes

• 1 1/2 cups Long grain rice - Carolina Gold Rice or Jasmine Rice
• 1 tablespoon Olive oil
• 4 slices Thick cut bacon (diced)
• 3 Andouille sausage links (diced)
• 4 Garlic cloves (minced)
• 1 medium Yellow onion (diced)
• 1 cup tri-color peppers (diced)
• 2 Celery stalks (diced)
• 6 oz. Tomato paste
• 8 oz Crushed Tomatoes
• 1/2 cup Haitian Epis Seasoning Base
• 1 tablespoon Hot Sauce
• 2 1/2 cups Chicken Stock
• 2 Bay leaves
• 3 Fresh Thyme sprigs
• 1/2 teaspoon Dried thyme
• 1 teaspoon Kosher Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Allspice

Preparación

1. 1

   --- Make The Spice Seasoning Mix ---

2. 2

   Place all the spices in a small mixing bowl or ramekin and mix well. Set aside

3. 3

   --- Prepare the Rice ---

4. 4

   Rinse the rice in your sink until the water runs clear. Drain and set aside.

5. 5

   --- Cook the Rice ---

6. 6

   Pre-heat the oven to 350 degrees F.

7. 7

   Add oil to large saucepan or cast-iron skillet and fry the bacon on low heat. Cook stirring often until bacon crisps about 5 minutes and the fat renders

8. 8

   Increase heat to medium heat. Add the andouille sausage and cook another 3-4 minutes. Remove both the bacon and sausage and set aside on a paper towel lined bowl or plate.

9. 9

   Add onions and celery to the skillet and cook 5 minutes.

10. 10

    Add the peppers, garlic, and a quarter of the spice mix and cook for another minute.

11. 11

    Add the tomato paste and half the remaining spices and cook stirring frequently for about 8-10 minutes.

12. 12

    Add the rinsed rice and stir until coated well by the tomato paste mixture. 3-4 minutes

13. 13

    Add the Haitian Epis, crushed tomatoes, and hot sauce. Mix well. Turn off the heat and add bacon plus sausage back. Then add the chicken stock, fresh thyme, and bay leaves. Cover the skillet with a tight fitting lid or with aluminum foil and bake 25-30 minutes.

14. 14

    Remove the skillet from the oven from and let rest covered for about 5 minutes

15. 15

    Remove the lid and fluff the rice with a fork. Serve garnished with green onions and fresh parsley.