Yield
about 3 1/2 quarts

How to Make It

Step 1

Sauté pork and onion in shortening in a large Dutch oven 5 minutes. Stir in ham and sausage; cook until meat is browned. Add beef broth, bay leaf, parsley, cloves, and salt.

Step 2

Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Gradually stir in rice. Cover and cook over medium heat, stirring frequently, until meat and rice are tender. Stir in remaining ingredients. Remove bay leaf and cloves; discard.

Step 3

Serve immediately in individual bowls.

Oxmoor House Homestyle Recipes

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