1 cup white rice
2 cups chicken stock
200 grams smoked sausage, diced
1 cup annatto oil (1 cup vegetable oil, 1 tablespoon annatto seeds)
1 cup tomato puree
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 onion, chopped
1 teaspoon Spanish paprika powder
2 tablespoons oyster sauce
2 bay leaves
1/4 cup green peas
salt and ground pepper to taste
slice of Hard-boiled egg
slice of Lemon
1. In a pan, heat annatto oil then saute garlic, onion, and sausage for 3 minutes. Add paprika powder and bell pepper(half) then continue sauteing for a minute.
2. Add tomato puree, oyster sauce, and bay leaves then stir cook for another 2 minutes.
3. Stir in the rice then pour chicken stock. Add more water if necessary. Cover and simmer for 15 minutes or until the rice is cooked.
4. Add green peas and remaining bell pepper then season with salt and ground pepper according to taste. Cook for another 3 minutes.
5.Transfer the jambalaya rice into sizzling plate then top with grilled pork and meatballs. Garnish and serve.
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