Gluten-Free JOC Soups and Stews - Spanish Escudella

Ingredients:

1 lb gluten-free Spanish sausage (butifarra)
1 lb gluten-free beef or chicken stew meat, cubed
1 cup gluten-free rice
2 large potatoes, peeled and diced
2 carrots, peeled and sliced
1 large onion, finely chopped
2 cloves garlic, minced
2 bay leaves
Salt and pepper to taste

Steps:

In a large pot, combine cubed meat, gluten-free Spanish sausage, chopped onions, and minced garlic.
Add enough water to cover the ingredients and bring to a boil.
Skim off any foam that rises to the surface.
Add diced potatoes, sliced carrots, and bay leaves to the pot.
Simmer for 30-40 minutes until the meat is tender.
Add gluten-free rice to the pot and continue simmering until the rice is cooked.
Season with salt and pepper to taste.
Remove bay leaves before serving.
Ladle into bowls and enjoy your hearty and gluten-free Spanish Escudella!