Categories: Rice/grains, Pork/ham, Spanish 
      Yield: 8 servings 
  
      1 lb Franks                                   -diced 
      2 c  White Rice                          1    Green Bell Pepper, seeded 
     16    Cocktail Size Mini Franks                -and diced 
      8 oz Italian Sweet Sausage or            1    Red Bell Pepper, seeded and 
           -Hard Salami, thinly sliced              -cut into thin strips or 1 
    1/3 c  Olive Oil                                -jar whole 
      3    Cloves Garlic, sliced                    Pimento, drained and cut 
      1 md Onion, coarsely chopped                  -into strips 
    1/4 ts Saffron, crushed                         Bay Leaf 
      4 c  Chicken Broth                            Salt/Freshly ground Pepper 
      1 md Tomato, peeled, seeded and      
  
  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. 
  Yield: 6 to 8 servings. 
   
  SOURCE: Barbara Block colum Oneida Daily Dispatch 7/2/92 SHARED BY:Jim 
  Bodle 7/92