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• 2 oz slab bacon, diced

• 1 T. oil

• ½ onion, diced

• ½ bell pepper, diced

• 1 stalk celery, diced

• 3 cloves garlic, minced

• 1.5 T. Cajun seasoning

• 1 C. pureed tomato

• 1 C. white rice

• 2 C. water

• 2 bay leaves

• 2 sprigs thyme

• Salt and pepper


1. Heat the oil in a large saute pan over medium high heat. Add the bacon and render off the fat and cook near crisp. Add the onion, pepper, and celery and cook for 4-5 minutes; add garlic and cook for 2 more minutes.

2. When the garlic is fragrant, add the rice, pureed tomato, water, Cajun seasoning, bay leaves, and thyme. Season with salt and pepper. Bring rice to a boil, then reduce heat to simmer, cover and cook until the rice is done (15-20 minutes), stirring occasionally.


Follow the same instructions in a pressure cooker on the saute setting and instead of bringing the rice to a boil, cover up the pressure cooker, set the timer to 6 minutes on high pressure and let the pressure release naturally.