DIRTY RICE
Steps:
- In a large, heavy saute pan, heat 2 tablespoons of the oil over medium-high heat. Add the chicken livers and sausage and cook, stirring, until the meat is browned, about 6 minutes. Add the remaining tablespoon of oil, the onion, bell pepper, celery, garlic, Essence, salt and pepper, and cook, stirring, for 5 minutes. Add the stock and bay leaves and scrape the bottom of the pan to loosen any browned bits. Bring to a boil, then lower the heat and simmer for 5 minutes. Add the rice and stir thoroughly. Cook until the rice is heated through, about 5 minutes. Remove from the heat and remove the bay leaves. Stir in the parsley and serve.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
DIRTY FRIED RICE
I love dirty rice... even some of the stuff that comes in a box... but don't tell anybody. This is a variation of dirty rice that has great flavor, and will compliment any of your dishes... or you can just eat it on its own. I made this in the test kitchen this evening, and I'm happy with the results. So, you ready... Let's...
Provided by Andy Anderson !
Categories Vegetables
Time 40m
Number Of Ingredients 20
Steps:
- 1. Gather your ingredients.
- 2. In a large size pot or skillet, add the stock and the tomato paste.
- 3. Bring the liquid up to the boil.
- 4. Chef's Note: This pot/skillet will need a tight-fitting lid.
- 5. Add the white rice.
- 6. Immediately bring the heat to low, and cover.
- 7. Chef's Note: Simmer for about 20 minutes.
- 8. Take off heat, remove lid and allow the rice to cool to room temp, about 20 minutes.
- 9. Chef's Tip: If you attempt to make this dish with hot rice, you will wind up with dirty rice goo.
- 10. Mix all the RICE INGREDIENTS together in a bowl, and reserve.
- 11. Place a skillet over high heat, and let it heat up for about 2 minutes.
- 12. Have the beaten egg and tamari at the ready.
- 13. Add the oil and swirl in in the pan, until it begins to shimmer (that means it's hot).
- 14. Add the two beaten eggs, and swirl in the pan until almost cooked, about 30 seconds.
- 15. Add the vegetable mixture and use a wooden spoon to mix the veggies in with the egg.
- 16. Use the wooden spoon to break up the egg.
- 17. Let the veggies cook for about 4 minutes, stirring all the time.
- 18. Reduce the heat to low, add the rice, and then combine with the veggies.
- 19. Add the tamari sauce, and continue to stir until everything is combined.
- 20. Chef's Tip: Remember that you're working with rice, so be gentle with the stirring.
- 21. Remove from heat, and serve with your favorite protein, or eat all by itself. Enjoy.
- 22. Keep the faith, and keep cooking.
DIRTY RICE
This is an easy recipe to make and it's very flavorful and spicy.
Provided by Candice
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 45m
Yield 6
Number Of Ingredients 22
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.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 71.4 g, Fat 9 g, Fiber 9.1 g, Protein 13.7 g, SaturatedFat 1.4 g, Sodium 424.2 mg, Sugar 5.8 g
PORK-FRIED DIRTY RICE
Provided by Sunny Anderson
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large nonstick saute pan or wok, heat the oil over high heat. When the oil begins to swirl, add the ground pork, salt and ginger. Break the pork up with a spoon and stir while browning. When the pork is cooked through and golden, add the garlic, scallions, bean sprouts and peas. Stir and cook for a minute or so more, then push it to the side and add a bit more oil, if needed. Add the rice and quickly stir to heat and toast the rice. Once a crust has formed on some of the rice, add the soy sauce and chili sauce. Season with more salt, if needed. Incorporate the rice with the rest of the ingredients in the pan. Once combined, push to the sides and add the eggs to the center, allowing the eggs to curdle lightly. Rapidly stir the rice in to coat while the eggs are cooking. The eggs act as glue instead of being left as big curds separated from the rice. Transfer to a serving bowl and serve immediately.
- Rinse the rice 3 times to remove the starch. Put the rice in a medium saucepan. Fill the saucepan with enough water to cover the rice by 1/2-inch. Or measure by putting your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring the rice to a simmer over low heat, then cover and cook until tender and liquid is evaporated, about 15 minutes. Remove from heat and let the rice stand another 5 minutes, covered.
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5/5 (5)Estimated Reading Time 1 minCuisine Chinese
- In a wok or large skillet over high heat, add 2 tablespoons oil and heat until smoking. Add chicken skin and shallots and cook, stirring constantly, until browned, about 1 minute. Remove chicken skin and shallots and set aside.
- Add diced chicken thighs. Cook, stirring constantly, until almost cooked through, about 4 minutes. Add the artichoke. Add sacha or char siu sauce and toss in wok until chicken is browned and cooked through, about 2 minutes. Remove chicken and artichoke and set aside.
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3.8/5 (29)Estimated Reading Time 2 minsServings 4
- Heat 1 Tbsp. oil in a large skillet over medium-high heat. Season chicken livers with salt and pepper and cook until browned on the outside but still pink inside, about 1½ minutes per side. Transfer to a large plate and let cool. Pulse in a food processor to a coarse paste; set chicken liver paste aside.
- Heat remaining 1 Tbsp. oil in same skillet over medium-high heat and cook onion, celery, chile, garlic, and ginger, scraping up any browned bits, until vegetables are tender, about 2 minutes.
- Add soy sauce, vinegar, hot sauce, crab paste, reserved chicken liver paste, and ¼ cup water to skillet. Reduce heat to medium and cook, stirring occasionally, until a thick dry paste forms. (You should have about ½ cup.)
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