Ingredients
2tbspcooking oil
½lbground pork
1onion
2celery ribs
1green bell pepper
1garlic clove
¼tspcayenne
½tsppaprika
½tspdried oregano
1bay leaf
1¾tspsalt
¼tspfresh ground black pepper
1½cupslong grain rice
3cupschicken broth,low-sodium
1lbmedium shrimp
2scallions,including green tops
Preparation
In a large saucepan, heat 1 tablespoon of the oil over moderate heat. Add the pork and cook for about 2 minutes until the meat is no longer pink.
Reduce the heat to moderately low and add the remaining tablespoon of oil to the pan. Add the onion, celery, bell pepper, and garlic. Cover and cook for about 5 minutes, stirring occasionally until the vegetables start to soften.
Stir in the cayenne, paprika, oregano, bay leaf, salt, black pepper, and rice. Cook for 1 minute, stirring.
Add the broth. Bring to a boil, reduce the heat, and simmer, covered, for 15 minutes. Raise the heat to moderate and stir in the shrimp. Cover and cook for 2 minutes.
Remove the pan from the heat and let stand for about 5 minutes longer, covered, until the rice and shrimp are just done.
Remove the bay leaf. Stir in the scallions.
Serve warm, and enjoy!
