This versatile Southern dish has many different interpretations. Here we use a combination of smoked bacon, Italian pork sausage, beef chuck steak, and flavorful chicken thighs to add heady flavor. Cook the rice in with the stew, so the entire dish is permeated with rich, robust flavor.
2 smoked bacon slices, chopped
6 ounces bulk sweet Italian pork sausage
8 ounces chuck roast, cut into 1-inch pieces
3/4 cup chopped onion
1/2 cup chopped carrot
1/4 cup chopped celery
2 chicken thighs, skinned and cut into bite-sized pieces
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
5 garlic cloves, minced
1/2 cup dry white wine
3 cups unsalted chicken cooking stock
3 cups water
1 cup uncooked brown rice
8 ounces small red potatoes, quartered
1 1/2 cups (1-inch) fresh green bean pieces
1 cup fresh or frozen corn kernels, thawed
Hot sauce (optional)
How to Make It
Cook bacon in a Dutch oven over medium heat 3 minutes, stirring frequently. Add sausage; cook 4 minutes or until browned, stirring to crumble. Add beef; cook 3 minutes or until browned, stirring occasionally.
Add onion, carrot, and celery to pan; cook 5 minutes, stirring occasionally. Add chicken, salt, and pepper to pan; cook 4 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Stir in wine; bring to a boil. Cook until liquid almost evaporates (about 3 minutes). Stir in stock, 3 cups water, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer gently about 30 minutes. Stir in potatoes; cover and simmer gently about 20 minutes, stirring occasionally. Stir in green beans and corn; simmer gently for 8 minutes or until done, skimming as necessary. Sprinkle with hot sauce, if desired.
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