Restaurant Style Dirty Rice Recipes

FRIED RICE RESTAURANT STYLE

Steps:

• In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
• In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
• Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

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:

• In a 2-quart saucepan, rinse rice with multiple changes of cold water until the water begins to turn clear. Drain rice well, return to saucepan, and cover with 2 cups (475ml) cold water along with a pinch of salt.
• Set saucepan over medium-high heat and bring to a boil, then reduce heat to low, stir rice once, cover, and cook for 15 minutes. Remove from heat. Let rice stand, covered, for 5 minutes. Uncover and fluff the rice with a fork; set aside to cool.
• Meanwhile, in a 10- or 12-inch cast iron or stainless-steel skillet, heat 1 tablespoon (15ml) oil over medium heat until shimmering. Add onion, bell pepper, and celery and season with salt. Cook, stirring often, until vegetables begin to soften and onion becomes slightly translucent, about 3 minutes. Stir in garlic and cook, stirring frequently to prevent scorching, for 1 minute longer.
• Add the ground meat or sausage, season lightly with salt, then increase heat to medium-high. Cook, stirring and breaking up chunks of meat with a wooden spoon, until meat is fully cooked and begins to brown in spots, 8 to 10 minutes. Remove from heat. Scrape vegetables and meat onto a heatproof platter and set aside.
• Wipe out skillet, add remaining 1 tablespoon (15ml) oil and heat over medium-high heat until shimmering. Add chicken giblets and season lightly with salt. Cook, stirring often, until they are fully cooked through and browned on all sides, about 10 minutes (you can check doneness by cutting a thicker piece of giblet in half). Remove from heat.
• Working in batches, if necessary, transfer giblets to food processor or blender and pulse, scraping down sides as necessary, until very finely minced and almost smooth, about 2 minutes. If you don't have a blender or food processor, you can very finely mince the giblets with a knife after letting them cool.
• Wipe out the skillet once more. Return vegetable-meat mixture and processed giblets to skillet. Set over medium heat and stir in black pepper, ground sage, paprika, and cayenne.
• Stir in rice and season with salt, if needed. Increase heat to medium-high and cook, stirring frequently, until all ingredients are incorporated and rice is fluffy and has taken on an even brown tint, about 5 minutes. Remove from heat and serve.

DIRTY RICE

Steps:

• Prepare vegetables as directed.
• Add crushed garlic.
• Brown sausage in large pot.
• Remove sausage and set aside.
• To sausage drippings, add enough bacon drippings or oil to make 1/2 cup.
• Add flour and brown, stirring constantly, over medium-high-heat until the roux is very dark brown (about the color of an old penny).
• Be careful not to scorch the roux.
• Immediately add chopped vegetables and stir and cook a few minutes.
• Then add chopped giblets and cook until pink color is gone.
• Add water, the sausage and seasonings and simmer 2 hours.
• 30 minutes before serving, add green onion tops and parsley.
• Before serving, add hot cooked rice, mix well.

RESTAURANT STYLE DIRTY RICE

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!

35 EASY RICE RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a rice dish in 30 minutes or less!

DIRTY RICE

Steps:

• Reserve ½ cup (250 ml) chicken broth and pour the rest into a pot.
• Add 1½ (350 ml) cup of water and the bay leaf. Put to boil.
• Add the rice, cover and cook for about 15 minutes over low-medium heat.
• Heat the bacon fat in a Dutch oven. Add the chopped beef and pork and crumble them with a wooden spoon.
• Add the onion, celery and green bell pepper. Cook over medium heat, stirring occasionally until the beef is no longer pink and the vegetables are softened.
• Add the chicken liver and garlic and continue cooking for 5 minutes.
• Add the salt, Cajun seasoning and thyme.
• Add the reserved chicken broth and scrape the bottom of the Dutch oven to release all the brown pieces.
• Simmer one minute.
• Remove the bay leaf from the rice and add the rice in the Dutch oven. Stir well.
• Remove from the heat and serve very hot.