Being from Texas we have lots of Barbecues and leftovers. So I thought!
Why not do what the Spanish do with their Left-Overs
TEXAS BARBECUE PAELLA was born!!
Whatever left-overs you have from your last Barbecue;
Ribs, Turkey, Brisket, Sausage, Chicken or even Corn on Cob and Pinto Beans will work.
Remove all meat off the bone and cut into bite size pieces.
Remove corn off the cob and rinse the beans off. It may sound weird but it's good rinse 1 cup of cole slaw off.
Next a Paella pan is very important to use, but a large flat iron skillet for frying catfish is just as good.
Ingredents;
1 Onion, chopped
1 Red Bell Pepper, chopped
1 Jalapeno, seeded, chopped
1 Garlic glove, chopped
3 tablespoon Oil
1 1/4 cup Long Grain Brown Rice
2 cup Beef Broth
1 tablespoon Smoke Paprika
1 teaspoon Liquid Smoke
1/4 cup Ketchup
1 tablespoon prepared Mustard
1 teaspoon Vinegar
2 tablespoon Brown Sugar
Pre- Heat your pan to medium high heat until you see a little smoke. Reduce heat to medium, add oil, onion, red pepper, jalapeno, and garlic. Stir for 5 minutes. Add paprika, ketchup, mustard, vinegar, brown sugar and liquid smoke, stir until well mixed. Add Rice and broth, stir and bring to a boil. Reduce heat to low and cover. Cook for 20 minutes, stirring occasionally. Add corn, beans, and cole slaw, cook for 5 minutes with cover. Add all your left-over Barbecue meat, on simmer and cover pan. Cook for 10 minutes until meat has reheated.
* We had mustard greens that I rinsed off and added.
* Zucchini was added
Have fun with it and make it your own!
THANKS, Lynn and Bill
