Perloo. Many cuisines have one pot rice dishes (risotto, paella, jambalaya, etc), and this is my take on the Carolinas version.

No set recipe. I render a few slices of bacon, then throw a diced onion and garlic into the pot to cook in the fat. Add a tin of smoked trout, pieces of salmon and few cups of Carolina Gold rice to the pot for a couple minutes, then add a can of diced tomatoes, a cup or two of peas, four cups of seafood stock, two bay leaves and a teaspoon or two of salt, and simmer, covered, until the rice is tender.