Daniel's Mother's Portuguese Rice

Step 1: Heat the oven to 350°F.

Step 2: Add the olive oil to Dutch oven.

Step 3: Over low heat, let the oil heat up for about 5 minutes.

Step 4: Add the linguiça coins to the pot and spread them out evenly.

Step 5: Cook until the sausage is brown and crispy on both sides, flipping halfway through, about 5 to 7 minutes.

Step 6: Remove the cooked linguiça from the pot and set aside on a plate.

Step 7: Your pot will have a gorgeous orange oil left in it.

Step 8: To this, add the bell pepper, onion, salt, black pepper, and red pepper flakes . Cook over medium heat, stirring until the vegetables browned, about 5 to 7 minutes.

Step 9: Add the smoked paprika and stir until fragrant, about 1 to 2 minutes.

Step 10: Add the tomato paste and stir until everything is combined and the paste starts to caramelize, about 2 to 3 minutes.

Step 11: Add 2 1/2 cups of chicken stock to deglaze the pan, stirring until all the crispy bits come off the bottom into the mix.

Step 12: Add the rice, bay leaves, and reserved linguiça

Step 13: Scraping any oil off the plate into the pan and stir until everything comes to a boil.

Step 14: Cover your pot and place it in the oven for 35 to 40 minutes

Step 15: Until the rice is cooked through.

Step 16: If your rice needs more liquid toward the end of the cooking time, add the extra ½ cup of chicken stock to the pot, stir, and place back into the oven.

Step 17: When the rice is fully cooked

Step 18: Remove the pot from the oven and keep it covered, off the heat, for 5 to 10 minutes.

Step 19: Remove bay leaves

Step 20: Fluff

Step 21: Top with the chopped parsley