 | | Directions | - Heat oil in Dutch oven or large stockpot over medium-high heat. Add onions, bell peppers, celery and garlic; mix well. Cook 4 minutes, or until crisp-tender, stirring occasionally.
- Add picnic and rice; stir until rice is evenly coated. Add tomatoes with their liquid, the water, bay leaf, thyme and salt; mix well. Stir in hot pepper sauce, if desired. Bring to a boil. Reduce heat to low; cover pan with lid.
- Simmer 30 minutes, or until rice is tender and liquid is absorbed. Remove and discard bay leaf before serving.
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| Ingredients | | - |  | 2 tablespoons oil |
| - | | drop hot pepper sauce (optional) |
| - | | 1/2 teaspoon salt |
| - | | 1/2 teaspoon dried thyme leaves |
| - | | 1 bay leaf |
| - | | 1/2 cup water |
| - | | 1 can (14.5 ounces) Diced Tomatoes in Juice, undrained |
| - | | 1 cup long-grain white rice, uncooked |
| - | | 2 cloves garlic, minced |
| - | | 1 cup chopped celery |
| - | | 1 large green bell pepper, chopped (about 1 cup) |
| - | | 2 large onions, chopped (about 2 cups) |
| - | | 2 1/2 cups chopped cooked Cook's® Bone-in Super Trim Pork Shoulder Half Picnic (1/2-inch chunks) |
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