This dish should be like a risotto, but a little more soupy. You should still be able to eat it with a fork. Leave out the pancetta and Parmesan and use vegetable stock to make it veggie.
This dish can be made wet and soupy if serving with fish, or firmer and more creamy like risotto if serving with chicken.
This recipe for the Louisiana classic dish serves 10 on a Monday night in New Orleans, or anywhere and anytime lovers of New Orleans gather.
In the 1950s, when poultry was more expensive than either fish or beef, Arroz con Pollo was the preferred dish for special occasions and Sunday family gatherings. It's a one-pot meal that's still perfect for feeding a crowd.
Wild rice preservation advocate Marcia Lavine has this recipe for a savory dish showcasing the grain and three types of sausage.