Ingredients:
• 1 quart chicken stock for soup and 2 cups chicken broth for rice
• 1 cup white rice
• 1 lb pork breakfast sausage
• 1 1/2 teaspoons cilantro
• 2 teaspoons smoked paprika
• salt to taste
• Pepper to taste
• 2 bay leaves
• 1 onion, chopped
2 cloves garlic, minced
• 1 carrot shredded
• 1/2 head of a cabbage, thinly sliced
• 1 28 oz can of tomatoes
• 1 small can (1 cup) of tomato sauce
• 1 Tablespoon dried parsley
• 1 Tablespoon dried dill
Directions:
• Heat a sauce pot over medium-high heat with about 2 tablespoons olive oil. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer, cover and cook for 16 to 18 minutes or until the rice is tender.
• Brown the meat and set it aside
• In the same pan saute onions, garlic and carrots with cilantro and paprika until onion are translucent and softened
• Put the meat, veggies Bay leaf, tomatoes, tomato sauce, allspice, and chicken broth into a large pot and turn heat on high, bring to a boil. Lower heat, cover and simmer for 10-15 minutes.
• Add in the cabbage, when it wilts simmer a few minutes more
• Add the parsley, dill, salt and pepper to taste
• Scoop rice into a bowl and ladle soup over. Save remaining rice in a separate container from leftover soup as rice will get soggy/mushy if stored together.
Invest in a rice cooker. They don't cost much, you don't have to watch over another pan on the stove and the rice is perfect every time.
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