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Product Page
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2 lbs Manda Sausage
2 lbs Boneless Pork Meat (such as Boston Butt, Shoulder, etc.)
3 cups Uncooked Long Grain Rice
1 Onion
1 Bell Pepper
1 Celery Stalk
2 tsp Minced Garlic
2 Chicken Bouillon Cubes
6 cups Water
Diced Green Onions (optional)
Cut the pork and sausage into bite sized pieces. Dice the onions, bell peppers, and celery. In a large pot, brown the sausage over medium heat for about 5 minutes. Remove the sausage from the pot and set aside. Next, season and brown the pork for 5-10 minutes. Once browned, remove the pork and set aside.
Next, season and brown the onions, bell peppers, celery, and garlic for 5 minutes. Once browned, add the pork and the sausage back to the pot with the vegetables. Add the water and the bouillon cubes. Bring to a boil, reduce and lightly boil for 5 minutes. On a lower heat, simmer for 25 minutes so the pork is tender (the longer the simmer, the more tender the pork). Season the water and taste for seasoning with a spoon. The water should taste slightly salty (remember you add rice to the water, so the water should taste slightly over-seasoned).
Bring the water back to a boil. Stir in rice and continue stirring for 3-4 minutes. Cover the pot and lower the heat to low. Cook for 30 minutes without removing the cover. After 30 minutes, turn off the heat, remove the cover, add diced green onions and stir the rice. At this point, the rice should be cooked. Cover again and let sit for 10 minutes before serving.
Note: Manda Green Onion Sausage goes extremely well with this recipe. |
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