Directions

1. Fry the salt pork in a large pot over medium heat until browned, 8 to 10 minutes. Add the onion, bell pepper, and celery and cook until tender, 5 to 7 minutes. Cut the sausage into bite-size pieces and add to the pot; cook until lightly browned, about 5 minutes. Stir in the tomato paste and 5 cups water and bring to a boil over high heat. Add the crushed red pepper and Nature’s Seasons and stir. Taste and add more seasoning if needed.

2. Add the rice. Cook, stirring frequently to keep the rice from sticking, until most of the liquid has been absorbed and the rice is tender, about 10 minutes.

3. If using a rice steamer, transfer the absorbed mixture to the steamer. Cover the steamer, and cook on low heat for 15 to 20 minutes, or until all of the liquid is absorbed and the rice can be fluffed with a fork. If using a pot, cover the pot and cook over the lowest possible heat, stirring with a fork as needed, for 25 to 30 minutes, or until the rice has absorbed all the liquid.