This Cupboard Challenge gave us a great supper last night. This quick and easy version of a jambalaya fits in the huge family of rice dishes cooked with broth, meat, and vegetables. Pilaf, pulao, biryani, paella - they all are variations on this theme.
For this, bacon is cooked until getting crispy and fragrant, stirred with artichokes, olives, and tomatoes, and simmered with rice until soft and tender. All the ingredients infuse the rice with flavor - this is warm, bright comfort food for the edge of spring.
Recipe: Bacon and Artichoke Jambalaya
Bacon and Artichoke Jambalaya
serves two
1/2 pound bacon, cut into 1-inch pieces
Red pepper flakes (optional)
1 can artichoke hearts, drained and cut into quarters
1 1/2 cups short grain rice
1 tablespoon balsamic vinegar
1 can diced Italian tomatoes, well-drained
1 can black olives, well-drained
3 cups chicken stock, or stock mixed with water
Black pepper, if needed
Cook the bacon in a heavy Dutch oven or stockpot until cooked and getting browned. Add the pepper flakes and artichokes. Cook until fragrant, then add the rice. Fry until golden, then add the vinegar, tomatoes, and olives. Fry for a few moments, then add the chicken stock, and bring to a boil. Lower to a simmer, cover and cook for about 20 minutes.
Remove the lid, stir and serve.
Tags
Main Dish, One-dish Meal, Cupboard Challenge, bacon, artichokeRelated Links
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Comments (6)
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This sounds wonderful! I'd just been thinking about some kind of dish that might involve olives and the tangy taste of sun-dried tomatoes or I didn't know what--the artichokes can do exactly that. And by using just a little bacon for the flavor and adding some cut up chicken breast, you could make it a little healthier and maybe even a little more interesting.
view Terry B's profile
Good ideas Terry - and I forgot to mention the best part: it only uses one pot. :-)
view faith's profile
This may be a stupid question, but it seems like you don't drain off the bacon grease?
view jessica aka twergi's profile
I didn't here, jessica - this was relatively lean bacon (oxymoron? :-) - and the bacon fat is what the vegetables and rice are sauteed in, instead of oil or butter. Also, this is what flavors the rice.
view faith's profile
That's what I thought, faith... I just wanted to make sure before I tried it and ended up with what could potentially be a greasy fatty mess :)
view jessica aka twergi's profile
I think this would be fantastic with Quinoa too (i.e. instead of rice). Will try the quinoa version tonight and let you know.
view Nisha's profile