Tasty Dirty Rice Recipe Recipe For Stuffed

DIRTY RICE STUFFED PEPPERS

Steps:

• 1. Cut caps off the peppers and remove seeds. Cut the extra pepper away from the stems and chop that part up.
• 2. Place the peppers upside down in a square glass baking dish with the 1/4 cup water, cover with plastic wrap and microwave on high for 8 minutes.
• 3. Drain the peppers and turn right side up.
• 4. Preheat the oven to 375F.
• 5. Brown the meats in a nonstick skillet with the garlic and thyme; drain excess fat.
• 6. Add the chopped bits of peppers with the onion and celery to the pan and cook until tender.
• 7. Add spices and bouillon when the veggies are tender and mix well.
• 8. Add the half cup of water along with the Worcestershire sauce, Tabasco and tomato paste, mixing well and cooking until the liquid evaporates, then stir in the cold crumbled rice.
• 9. Fill peppers with the rice/meat mixture and sprinkle tops with the Parm. If the peppers have too much space around them, I crumple some foil to fill that so they don't turn over and spill the filling while they bake.
• 10. Bake for 25 minutes or until the cheese is melted, lightly browned and they are heated through.

DIRTY RICE STUFFED CABBAGE

Steps:

• Preheat the oven to 350 degrees F.
• SAUCE:.
• Saute the onion in oil in a heavy-bottomed saucepan over medium-high heat, until softened.
• Stir in the tomato sauce, brown sugar, apple cider vinegar, salt and pepper.
• Let simmer for 15 minutes.
• FILLING:.
• Heat the oil in a heavy-bottomed saute pan over medium-high heat.
• Add the pork and brown.
• Once browned, add the garlic, onion, celery, and green bell pepper.
• Cook until softened, about 5 minutes.
• Season with salt and pepper, to taste.
• Add the chicken broth, italian seasoning,basil, and cayenne.
• Stir in the cooked rice and parsley, mixing thoroughly and letting the broth reduce until there is no moisture left in the pan.
• Taste and season with salt and pepper, if necessary.
• In a large pot of boiling salted water, over medium heat, add the cabbage leaves and cook until tender, about 5 minutes.
• Drain and rinse with cold water.
• Lay a cabbage leaf out on a flat surface and add 1/4 cup of the dirty rice into the center.
• Fold both the sides into the center and the top and bottom over the center. Roll into a cylinder and repeat with the remaining leaves.
• Pour a 1/2-inch layer of sauce into a 13 by 9-inch casserole dish.
• Arrange the cabbage rolls, seam sides down, on top of the sauce.
• Pour the remaining sauce over the stuffed cabbage and cover with foil. Bake in the preheated oven for 40 minutes.
• Remove from the oven and serve.

DIRTY RICE

Steps:

• In a large skillet, cook sausage for 2-3 minutes; stir in chicken livers. Cook until sausage and chicken livers are no longer pink, 5-7 minutes; drain and set aside. , In the same skillet, melt butter over medium heat. Add onion, celery and green onions. Cook and stir until vegetables are tender, 3-5 minutes. Add parsley and garlic; cook 1 minute longer. Add broth, basil, thyme, salt, pepper and hot pepper sauce. Stir in rice, sausage and chicken livers. Heat through, stirring constantly.

DIRTY RICE

Steps:

• In a large pot cook and crumble the ground beef and pork until no longer pink. Add in the onion, bell pepper, celery, garlic, and cajun and cook until they start to soften.
• Add in rice and beef broth. Bring to a boil and reduce heat and let simmer for 20 minutes or until rice is tender. Fluff and serve.

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.