1- First, rinse your rice if desired, but remember, we use 4 to 5 cups of already cooked white rice for this recipe.

2- In a large skillet over medium-high heat, brown 1 pound of ground beef and 1 pound of ground pork sausage in 1 tablespoon of bacon grease or cooking oil, breaking it up until it’s fully cooked.

3-Add the diced vegetables: 3/4 cup green bell pepper, 3/4 cup yellow onion, and 1/4 cup celery, and stir them in to soften for a few minutes.

4- Stir in the herbs and spices 1 tablespoon dried oregano, 2 teaspoons dried thyme, 2 teaspoons minced garlic, 1 1/2 teaspoons salt, 1 teaspoon chili powder, 1/2 teaspoon ground black pepper, 1/2 teaspoon paprika, and 1/4 teaspoon cayenne pepper once the meat is done.

5- Sprinkle in 1/4 cup flour to coat the mixture, then pour in 2 cups chicken broth and add 3 bay leaves. Let it simmer for 5 to 8 minutes, scraping the bottom to mix in those tasty browned bits.

6- Fold in the 4 to 5 cups of cooked rice and 2 tablespoons of fresh chopped parsley, then simmer for another 5 minutes to blend everything together.

7- Finally, remove the bay leaves before serving hot as a main dish or side it’s versatile enough for stuffing poultry or peppers too.