Quick And Dirty Rice Recipes

ANN'S DIRTY RICE

Steps:

• Heat a large skillet over medium-high heat and stir in the ground beef, onion, green and red peppers, beef bullion, salt, seasoned salt, and pepper. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the water and rice. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

DIRTY RICE (EASY)

Steps:

• Brown the sausage making a small crumble mixture in a skillet until cooked through.
• Stir in the broth, rice and minced onion.
• Cover and simmer for about 15-20 minutes or until the rice is tender. Most of the broth should be absorbed. Make sure to turn the heat off and let it stand covered for at least 5 minutes!

QUICK AND DIRTY RICE

Steps:

• Heat a medium stock pot over medium heat and add the ground beef and crumble. Cook until browned, approximately 8 minutes.
• Stir the diced vegetables into the beef and cook until they start to get tender, about 2 minutes.
• Stir in the creole seasoning, thyme and bay leaves. Add the black beans, broth, and rice. Stir together and bring to a simmer over medium-low heat (approximately 5 minutes).
• Reduce the heat to low, cover and cook undisturbed until the rice is done, for 20 minutes. Remove the bay leaves. Serve and enjoy.

QUICK AND DIRTY RICE

Steps:

• Heat olive oil in a skillet over medium high heat.
• Add sausage to pan and brown it, about 5 minutes. Flip it around once or twice, but don't mess with it too much or it won't brown.
• Add onions, garlic, peppers, salt and ground pepper. Stir to coat in oil and sauté until the onions just begin to soften.
• Add the rice, stir it around to coat, and let it brown for a minute.
• Add the stock and loosen any brown bits from the bottom of the skillet. Cover the skillet, reduce the heat way down, and simmer for 20 minutes. As with any rice dish cooked this way, don't lift the lid!
• After 20 minutes, turn off the heat, fluff the rice with a fork, replace the lid, and let it sit for about 5 minutes.
• Enjoy!
• Notes:.
• - You can use any cured sausage that you like. I like to use a good beef and jalapeño kielbasa or country sausage.
• - To get the prettiest little ribbons of poblano pepper, cut the pepper into quarters and thinly slice across the quarters.
• - Chicken or beef stock would work just as well as the veggie stock. I use the veggie stock because I always have a fresh batch on hand.
• - If you've never made your own veggie stock, give it a try! It's super easy, nearly free, and adds a ton of flavor to whatever you're cooking. Plus, YOU control the ingredients.
• - Adjust the salt and pepper to your taste, and maybe jazz it up by adding other spices such as cumin, chili powder, coriander -- whatever strikes your fancy! The basic recipe is tasty on its own, but a cook can always play!

DIRTY RICE

Steps:

• In a heavy saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the garlic and the chopped onions; saute for 5 minutes, stirring frequently. Mix in the bell pepper, chili powder, ground annatto, chili flakes, cumin, and cinnamon. Saute for 2 minutes.
• Pour the rice into the saucepan and stir to coat. Add the water and 1 teaspoon salt, and bring the rice to a boil over high heat. Cover the pan and turn the heat to low. Simmer the rice for 25 minutes.
• When the rice is cooked, mix in tomatoes, corn, black beans, and pine nuts. Stir in salt, pepper and lime juice. When the mixture is heated through, spoon it onto plates and top with the sliced red onion and cilantro. Serve a wedge or two of lime with each plate to squeeze over the rice.

DIRTY RICE

Steps:

• Set a Dutch oven on the burner. Pour in the oil and get it nice and hot over medium-high heat. Toss in the onions, green peppers, and jalapeños. Season with salt and pepper. Cook til tinged with brown; then add the garlic and cook 1 minute more. Toss in the cubed chicken and cook, stirring, til the pieces are coated with the veggies. Crumble in the sausage and keep cooking and stirring til it loses its pink color. Toss in the remaining meats and the liver purée. Douse the meats with the broth and add the cayenne, cumin, oregano, and bay leaf. Stir in the rice and bring it all to a boil. Cover and turn the heat down low. Cook for 20 minutes without stirring. Pull the pot off the stove and remove the bay leaf. Now give it a stir and it's ready to serve.