Title: Jambalaya with Pork Loin
Categories: American Healthy Diet Main
Yield: 4 Servings
| 2 | | Onion; finely chopped |
| 1 | | Red bell pepper; finely chop |
| 3 | | Celery leaves; finely choppe |
| 1 | sm | Carrot; finely chopped |
| 2 | sl | Bacon |
| 1 | tb | Oil |
| 240 | | Parboiled rice; (3 dl.) |
| 1 1/2 | ts | Salt |
| 1 | ts | Paprika |
| 1/4 | ts | Cayenne pepper; or more to t |
| 1/2 | ts | Thyme |
| 1 | | Cl Garlic; crushed |
| | | Pepper; to taste |
| 5 | | Chicken bouillon |
| 1 | lb | Pork loin; (lean) |
| | | Fresh dill weed; for garnish |
Cut bacon in small cubes and brown in oil. Add vegetables. Add rice and
spices let browm for ca. 1 minute. Add bullion. Mix well and boil covered
for approximately 15 minutes. Trim pork loin of any excess fat and cut in
thin 1 1/2 strips. Add these to the the rice mixture. Let cook for 5-7
minutes. Let stand 3-4 minutes. Garnish with dill if desired.