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| 1 x ca. 450 g | Franks |
| 2 Tasse | White Rice |
| 16 | Cocktail Size Mini Franks |
| 8 x ca. 30 g | Italian Sweet Sausage or Hard Salami, thinly sliced |
| 1/3 Tasse | Olive oil |
| 3 | Cloves Garlic, sliced |
| 1 mittel | Onion, coarsely chopped |
| 1/4 Teelöffel | Saffron, crushed |
| 4 Tasse | Chicken Broth |
| 1 mittel | Tomato, peeled, seeded and diced |
| 1 | Green Bell Pepper, seeded and diced |
| 1 | Red Bell Pepper, seeded and cut into thin strips or 1 jar whole |
| | Pimento, drained and cut into strips |
| | Bay Leaf |
| | Salt/Freshly ground Pepper |
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Preheat oven to 350 degrees F. Cut four franks into quarters lengthwise. Slice remaining granks into 3 pieces. Heat 2 T oil in large skillet, add frank strips and pieces and cook until lightly browned - strips will curl; remove and set aside. Add 1 T oil and cocktail franks and salami slices. Lightly brown; remove and set aside. Add remaining oil, garlic, onion to skillet and cook, stirring for 3 minutes. Add rice and saffron, cook and stir until rice turns golden. Add chicken broth and bay leaf. Bring to a boil, cover, and simmer 20 minutes. Salt and pepper to taste. In a shallow 4 quart oven proof casserole, arrange rice, sausages, tomato, and bell peppers so that some of each show on top. Heat in oven 15 to 20 minutes.
Bodle 7/92
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