Heat oven to 350 degrees F. In a large Dutch oven, or large heavy skillet with lid, heat oil over medium heat. Stir in ham, sausage and pork; saut until lightly browned, stirring frequently, about 7-8 minutes. Stir in onion, celery and pepper, saut until crisp-tender, about 4 minutes. Stir in garlic, hot pepper sauce, bay leaves, salt, oregano, white pepper, black pepper, and thyme; cook over medium heat, stirring constantly and scraping bottom of pan for 5 minutes. Stir in tomatoes, tomato sauce and chicken broth; bring to a boil; stir in green onions and rice. Cover and bake until rice is tender, about 20-25 minutes. Remove bay leaves and serve.
Republished with Permission, National Pork Council
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|Serving Size: 1 Serving (291g)|
|Recipe Makes: 10|
|Calories from Fat: 156 (37%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 55.2mg||17 %|
|Sodium 527.8mg||18 %|
|Potassium 606.1mg||16 %|
|Total Carbohydrate 44.3g||13 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 40.6g|
|Protein 20.8g||30 %|
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Calories per serving: 419
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