Trim, peel, and small dice <quantity>1</quantity> small onion

Peel and mince <quantity>3</quantity> garlic cloves

Thinly slice <quantity>⅓<unit>cup</unit></quantity> of pitted olives

Roughly chop <quantity>1<unit>bunch</unit></quantity> of parsley

Thinly slice <quantity>1<unit>bunch</unit></quantity> of scallions

Medium dice <quantity>200<unit>g</unit></quantity> of deboned chicken thighs

Medium dice <quantity>200<unit>g</unit></quantity> of pork neck

Medium dice <quantity>200<unit>g</unit></quantity> of pork sausage

Roughly chop <quantity>200<unit>g</unit></quantity> of sun dried meat

Medium dice <quantity>100<unit>g</unit></quantity> of bacon

Small dice <quantity>½</quantity> peeled Calabrian sausage

Add <quantity>1<unit>tbsp</unit></quantity> of olive oil to a small pan over medium heat. Add the bacon, chicken, pork neck, and sausage

Add the Calabrian sausage and sun dried meat. Mix it

Add the diced onion and <quantity>1<unit>tsp</unit></quantity> of sweet paprika. Stir to combine

Once the bacon has loosen all its fat, add <quantity>1<unit>tsp</unit></quantity> of dry Chimichurri mix, the minced garlic and <quantity>2</quantity> eggs. Mix until the eggs is fully cooked and broken into smaller pieces

Season with salt to taste

Add <quantity>1<unit>cup</unit></quantity> of frozen mixed vegetables

Add <quantity>½<unit>cup</unit></quantity> of raisins and the sliced olives. Mix it

Add <quantity>3<unit>cups</unit></quantity> of cooked rice and mix to combine

Add the chopped parsley and mix it

Plate the rice on a serving dish and garnish with picked parsley. The meat &¨raisins rice is ready

Pair it with a glass of wine and enjoy!