3 thick strips of smoked bacon, cut into 1/2-inch cubes
1/2 teaspoon smoked paprika
1/2 pound hot Italian sausage, removed from its casings
1/2 teaspoon ground chili powder (not pre-mixed chili seasoning
1 small yellow onion, minced
1/2 teaspoon ground cumin
2 large celery stalks, minced
1/4 teaspoon cayenne pepper
1 green pepper, cored and minced
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
3 cups chicken broth
1 cup long-grain white rice
4 scallions, dark and light green parts only, thinly sliced
Add the bacon to a deep, heavy-bottomed 12-inch skillet and place over medium heat. Cook, stirring occasionally, until the bacon is crisp in spots and has rendered most of its fat into the pan.
Add the sausage to the pan in small chunks and cook, stirring occasionally, until it is fully cooked and browned.
Add the onion, celery, green pepper and garlic and cook, stirring occasionally, for about 5-7 minutes until the vegetables are soft and translucent.
Add the rice, then the paprika, chili powder, cumin, cayenne, and black pepper and stir to coat evenly.
Add the chicken broth; if all 3 cups don’t fit in the skillet at once, add 2 cups and allow them to absorb as the rice simmers, then add the remaining chicken broth when there is room.
Simmer the rice for about 20 minutes until tender.
Serve topped with freshly sliced scallions.