Recipe by Chef Learnee
I wanted to make something special out of my left-over pork roast and improvised on a Jambalaya recipe I had used from a Simple and Delicious magazine - the family loved the results. This is not a spicy dish as I had toddlers eating it too but it could very easily be spiced up.
Top Review by cramirez58
i loved making this quick n easy dish...I did add some spice by adding about a teaspoon of chili powder and then improvised by adding dry basil leaves since I didnt have bay leaves or thyme....it is scrumptious!! Thank you!
- 2 -3 cups pork roast
- 1 (32 ounce) box chicken broth
- 1 cup water
- 2 cups celery
- 1 (14 ounce) can diced tomatoes with juice
- 1 teaspoon salt
- 1 1⁄4 cups rice
- 3⁄4 cup onion
- 2 tablespoons butter
- 1⁄4 teaspoon thyme
- 2 teaspoons garlic
- 1⁄2 teaspoon garlic pepper seasoning
- 2 bay leaves
Directions See How It's Made
- Into dutch oven.
- Add bite sized chunks of cooked pork roast.
- Add chicken broth and water.
- Add thinly sliced celery and onion.
- Add tomatoes with juice.
- Add salt.
- Add long-grained white rice.
- Add butter, thyme, garlic pepper and bay leaves.
- Add minced garlic.
- Combine all ingredients and bring to a boil.
- Turn heat down and simmer covered 45 minutes or longer.
- Keeping the dish on warm until serving only makes it taste better -- just keep it from boiling. Remove bay leaves before serving. More salt might be needed according to taste.