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Jambalaya with Pork Loin

2 Onion; finely chopped
1 Red bell pepper; finely chop
3 Celery leaves; finely chopped
1 sm Carrot; finely chopped
2 sl Bacon
1 tb Oil
240 Parboiled rice; (3 dl.)
1 1/2 ts Salt
1 ts Paprika
1/4 ts Cayenne pepper; or more to taste
1/2 ts Thyme
1 Cl Garlic; crushed
Pepper; to taste
5 Chicken bouillon
1 lb Pork loin; (lean)
Fresh dill weed; for garnish

Cut bacon in small cubes and brown in oil. Add vegetables. Add rice and spices let browm for ca. 1 minute. Add bullion. Mix well and boil covered for approximately 15 minutes. Trim pork loin of any excess fat and cut in thin 1 1/2 strips. Add these to the the rice mixture. Let cook for 5-7 minutes. Let stand 3-4 minutes. Garnish with dill if desired.

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