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Posted by Jasmine Venditti on

This recipe has been around so long that the printing is practically faded beyond recognition.  Luckily I have made it so often it is burned in my memory.  A family favourite.


30 ml (2 tbsp) butter
250 gr (1/2 lb) garlic sausage, sliced
250 gr (1/2 lb) cooked ham, diced
1 medium onion, diced
1 medium green pepper, diced
375 ml (1 ½ cups) rice
2 medium tomatoes, diced
5 ml (1 tsp) salt
1 ml (1/4 tsp) thyme
1 bay leaf
50 ml (1/4 cup) chopped parsley
750 ml (3 cups) chicken stock

Melt butter in saucepan.  Add sausage and cook until lightly browned.  Remove.  Add ham and cook 5 minutes.  Stir constantly.  Push to one side.  Add onion and green pepper, cook until soft.  Add rice, stir until well coated with fat.  Add tomatoes, salt, herbs and stock.  Bring to a boil, lower heat and simmer gently 20 to 30 minutes or until all liquid is absorbed and rice is tender.  Salt and pepper to taste.  Serves 4 to 6

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