Ingredients

The following ingredients have 6 Servings
  • 1 Cup Arborio Rice
  • 2 Tsp Creole Seasoning
  • 2 Tsp Kosher Salt
  • 2 Tsp Oregano Leaves
  • 1 Tsp White Pepper
  • 1 Tsp Black Pepper
  • 2 Tsp Spanish Paprika
  • 1 Tsp Thyme
  • 2 Tsp Garlic Powder
  • 2 Tsp Cayenne Pepper
  • 1 Tsp Onion Salt
  • 1/2 Whole Red Pepper (Rough Chop)
  • 1/2 Whole Green Pepper (Rough Chop)
  • 3 Whole Cubanelles (Rough Chop)
  • 1/2 Whole Red Onion (diced)
  • 1 Stalk Celery (Rough Chop)
  • 1 Bunch Cilantro
  • 1 Tbsp Olive Oil
  • 1/2 Whole Leek (white part only)
  • 4 Cups Chicken Stock
  • 8 Ounces Frozen Cut Okra
  • 8 Ounces Red Kidney Beans

Instruction

  • Begin by making the sofrito in a food processor and set aside.Next, combine your spice mixture and set aside.Add the oil to a dutch oven on medium high heat.  Add 1 tbsp of the  spice mixture and cook for 1 minute.  Add in the leeks and cook until they soften - about 4 minutes.  Next, add in the sofrito, a couple of tablespoons of the spice mixture and cook for 2 minutes.  Heat the stock in a sauce pan.Now add in the rice and toast for 2 minutes.  Begin adding the stock 1 cup at a time.  After 3 cups have been used, add in the okra and beans.  Continue with the stock until the rice has become creamy.Serve and enjoy!