ONE-POT DIRTY RICE
Classic Southern dish. Perfect pairing for any fried food.
Provided by Brian Genest
Time 1h15m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Rinse rice in a wire mesh strainer until water runs clear. Drain and set aside.
- Melt butter in a large, oven-proof casserole over medium-high heat. Add ground beef, country sausage, and chicken livers; cook and stir until browned, 5 to 7 minutes. Drain, leaving a little grease in the casserole.
- Add onion, celery, and bell pepper to the meat mixture; saute until translucent, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds. Stir in rice, chicken stock, water, 2 tablespoons parsley, Cajun seasoning, bay leaves, salt, pepper, thyme, and cayenne. Cover with foil.
- Bake in the preheated oven for 40 minutes. Remove from the oven and discard foil. Remove bay leaves and stir. Serve immediately garnished with parsley.
Nutrition Facts : Calories 254.6 calories, Carbohydrate 39.7 g, Cholesterol 56.3 mg, Fat 6.1 g, Fiber 1.2 g, Protein 9 g, SaturatedFat 2.4 g, Sodium 759 mg, Sugar 0.7 g
RESTAURANT STYLE DIRTY RICE
My dad gave me this recipe he got from a local restaurant owner. The original recipe called for commercial soy sauce. I have adjusted it to low sodium soy sauce since most grocery stores don't sell commercial soy sauce.
Provided by Moe Larry Cheese
Categories Rice
Time 8m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Put rice in a microwave safe bowl and add water just to cover rice.
- Cook 5 minutes on high.
- Mix the butter and onions into the hot rice until all of the butter has melted.
- Add the soy sauce and mushrooms and mix well.
- Enjoy!
DIRTY RICE
This is the ultimate "anything goes" dish. All you need is some sausage and any kind of raw or cooked meat you might have on hand. We use a tasty mix of sausage, chicken, pulled pork, and ham. The only thing you can't skip are the chicken livers. That's what makes Dirty Rice dirty and gives it its deep, rich flavor. We've been servin' it every Wednesday as a featured side, and we've found that Central New Yorkers really appreciate this frugal New Orleans specialty. It's also good as a stuffing for Cornish hens, pork chops, or turkey.
Yield feeds 4 as a main course or 8 as a side dish or stuffing portion
Number Of Ingredients 17
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.
DIRTY RICE
The name for this dish comes from how it looks, as the rice grains are speckled with bits of ground meat and seasonings. This version uses chicken livers instead of the common combination of both gizzards and livers to offer a distinct flavor profile. Dirty rice is similar to rice dressing, but it isn't relegated to just holiday tables. In fact, you'd be hard pressed to find a spread in Louisiana without it. A much beloved side dish, it's also worthy of being at the center of the plate as a hearty, rustic main dish. If you have leftover rice, you can skip the first two steps and adjust the seasonings to taste.
Provided by Vallery Lomas
Categories dinner, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Rinse the rice in a strainer under cold water until the water runs clear. Heat the stock in a medium saucepan over high until boiling. Stir in the rice and 1 ½ teaspoons Creole seasoning, then reduce heat to low to maintain a simmer. Cover the saucepan and cook until the water has evaporated and the rice no longer has any bite, 12 to 15 minutes. If the water evaporates before the rice is done (bite into a grain to see if it's fully cooked), add ¼ cup water, cover and continue cooking. Once the rice is ready, stir in the butter and set aside while preparing the rest of the dirty rice.
- Finely chop the chicken livers. Transfer to a large bowl and add the beef, pork, 1 tablespoon hot sauce, 1 teaspoon Creole seasoning and ½ teaspoon salt. Stir to combine.
- Heat 3 teaspoons oil in a large skillet over medium-high until it shimmers. Add the meat and cook, stirring to break it up, until all of the meat is evenly browned, about 5 minutes. Remove from the heat and transfer the meat to a plate using a slotted spoon. Discard all but 2 teaspoons fat from the skillet.
- Add the remaining teaspoon oil to the skillet and heat over medium until the oil shimmers. Add the onion and cook, stirring occasionally, until translucent, about 7 minutes. Add the bell pepper and celery, and cook until softened, about 7 minutes more. Stir in the garlic and cook, stirring often, until fragrant, about 2 minutes.
- Stir in the Worcestershire sauce, remaining tablespoon hot sauce and ½ teaspoon salt. Return the meat to the skillet and add the cooked rice. Stir until combined and heated through. Taste and add more salt, Creole seasoning or hot sauce as desired. Stir in the scallion greens and parsley, and serve warm.
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