DIRTY RICE
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 4 tp 6 servings
Number Of Ingredients 14
Steps:
- In colander, rinse rice several times until water runs clear. Place rice in pot and add chicken stock. Bring to a boil then cover and simmer for 20 minutes. Do not overcook.
- Saute garlic, onions and bell peppers in vegetable oil until soft for about 15 minutes. Season with salt, pepper, thyme, bay leaf and cayenne and add to rice. Cook sausage and ground beef together in sautepan and add to rice.
- In separate pot place giblets, cover with water and simmer for 30 minutes with green onions, salt and pepper. Let cool enough to chop into small dice then add to rice mixture. Mix rice well and let simmer on lowest heat for an additional 30 minutes, stirring continuously, until flavors meld.
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 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
NEW ORLEANS DIRTY RICE OR CAJUN RICE RECIPE
Cajun rice or "dirty rice" is a well loved New Orleans dish and a Louisiana classic, with as many different recipes as there are cooks. Traditional Dirty Rice uses chopped chicken livers which gives it a distinctive flavor and a dark color dubbing it "dirty" rice. It typically includes the trinity with da' Pope, which is diced...
Provided by Donna Graffagnino
Categories Rice Sides
Time 1h5m
Number Of Ingredients 18
Steps:
- 1. In a large Dutch oven or saucepan, over medium-high heat, sauté the sausage, beef, and livers until no pink remains. Drain all but 3 Tbsp from the pan. (If sausage is very lean add bacon grease or butter to pan to make 3 Tbsp.)
- 2. Add the bell pepper, onions, and celery. Season with salt and black pepper to taste.
- 3. Cook for 5-7 minutes until the veggies begin to soften and brown. Add the rice, green onions, and garlic; continue to stir for 1-2 minutes until the rice begins to toast or turn brown.
- 4. Add the worcestershire sauce, beef & chicken stock, creole seasoning, sage, and bay leaves. Mix well, turn the heat to low, cover and simmer for 20 minutes.
- 5. Cook until the rice is fully tender and the broth has been absorbed. Stir well and remove from heat, then stir in the chopped parsley.
- 6. *Cooks Notes: Don't let the Sage scare you off because you don't taste the small amount of sage in this recipe but it does make a difference in the taste, so don't leave it out. I personally do not like sage in anything, but this recipe is the exception. Some people like to put diced pork or Andouille sausage in their Dirty Rice, which is fine - almost anything goes, however, adding sausage or tomatoes will lean the dish towards a Jambalaya. Dirty Rice shouldn't be too wet or gummy, the grains should separate easily and still be moist enough to hold together on your fork.
DIRTY, DIRTY RICE
Believe it or not, the first place I ever had dirty rice was at Popeyes®. They were out of the red beans and rice. I'd never been a huge fan of liver before, but not only have I come to love dirty rice, I've also started to crave it with even more "dirt," i.e. more liver, pork, and aromatic vegetables, hence this redundantly named dish. While the traditional method cooks the rice first before "soiling" it, here we add all the "filth" at the beginning and cook it into the rice.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 1h30m
Yield 6
Number Of Ingredients 21
Steps:
- Heat oil in a high-sided pan over medium-high heat. Cook and stir pork until well browned and fat is rendered, 5 to 7 minutes. Add onion, celery, and bell pepper; saute until translucent, about 5 minutes. Stir in paprika, cumin, black pepper, cayenne, garlic powder, oregano, and thyme. Cook, stirring occasionally, until vegetables continue to soften, about 5 minutes.
- Reduce heat to medium and add andouille sausage. Cook and stir to release some flavor, 2 to 3 minutes. Stir in chicken livers and rice until well coated. Season with salt, pour in broth, and bring to a simmer over medium-high heat. Add bay leaf and Worcestershire sauce. Cover tightly; reduce heat to medium-low. Cook, without stirring, until most of the liquid is absorbed and rice is starting to get tender, about 25 minutes.
- Add green onions and parsley; mix well. Continue cooking over low to medium-low heat until rice is tender, about 10 minutes more. Taste for seasoning and remove bay leaf before serving.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 55.2 g, Cholesterol 151.5 mg, Fat 7.4 g, Fiber 2.5 g, Protein 15.4 g, SaturatedFat 1.8 g, Sodium 1479.9 mg, Sugar 2.5 g
DIRTY RICE (EASY)
While visiting a friend recently she made this as a side dish with chicken. It was so good I didn't know whether to use a fork or a spoon. She gave me the recipe, So easy, now I can make it for my family.
Provided by Vseward Chef-V
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
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!
Nutrition Facts : Calories 487.3, Fat 33, SaturatedFat 10.6, Cholesterol 95.3, Sodium 1178, Carbohydrate 19.1, Fiber 0.3, Sugar 0.5, Protein 25.9
DIRTY RICE
This Easy Dirty Rice recipe is the perfect side dish! It's made with cajun seasoning, ground beef, white rice and a few other ingredients.
Provided by Nichole
Categories Side Dish
Number Of Ingredients 10
Steps:
- Add ground beef to a dutch oven or heavy bottomed pan set over medium heat. Crumble with a spatula and cook 4-5 minutes until no pink remains.
- Add onion, garlic, green pepper, celery, Cajun seasoning, and salt. Stir until softened, about 5 minutes.
- Add rice and beef broth. Bring to a boil, reduce heat and simmer covered about 20 to 23 minutes or until rice is cooked.
- Allow to sit for 5 to 10 minutes, then fluff with a fork. Garnish with green onions or parsley before serving.
Nutrition Facts : Calories 302 kcal, Carbohydrate 41 g, Protein 22 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 47 mg, Sodium 783 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
DIRTY RICE
This is an old Louisiana recipe that I've had longer than I can remember. It's a very popular Southern dish. To turn this into a main meal, simply add more sausage and chicken livers. -Mrs. Lum Day, Bastrop, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 148 calories, Fat 7g fat (3g saturated fat), Cholesterol 97mg cholesterol, Sodium 325mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
DIRTY RICE
Tender seasoned rice mixed with lean beef, pork sausage and chicken livers for the perfect easy one pan meal.
Provided by Holly Nilsson
Categories Side Dish
Time 50m
Number Of Ingredients 14
Steps:
- Heat olive oil over medium high heat in a dutch oven or heavy bottomed pan.
- Add beef, sausage and chicken liver (if using). Cook until no pink remains.
- Add onion, garlic, green pepper, celery and Cajun seasoning. Stir until softened, about 5 minutes.
- Add rice, broth and bay leaves. Bring to a boil, reduce heat and simmer covered about 20-23 minutes or until rice is cooked.
- Garnish with green onions and serve.
Nutrition Facts : Calories 435 kcal, Carbohydrate 22 g, Protein 22 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 98 mg, Sodium 425 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
DIRTY RICE RECIPE
Looking for this week's star dinner? Look no further. Made with fragrant rice, hearty meat and Creole spices, Dirty Rice is filling and beyond flavorful!
Provided by Jocelyn Delk Adams
Categories Side Dish
Time 1h20m
Number Of Ingredients 17
Steps:
- In a large bowl, cover the rice with 2 to 3 inches of cold water. Stir the rice with your hand and drain. Repeat five or six times, until the water runs clear.
- Transfer the washed rice to a medium heavy bottomed pot. Add enough fresh cold water to cover the rice by about 1 inch. Bring to a boil, reduce to a simmer, cover and cook until the rice is tender, about 20 minutes. Do not overcook.
- In a large saute pan, heat the oil over medium high heat until shimmering. Add the livers and sausage and cook, stirring occasionally and breaking up the sausage with the back of a spoon, until the meat is no longer pink, 7 to 8 minutes.
- With a slotted spoon, transfer the livers and sausage to a small bowl. Add the onion, green and red bell peppers, garlic and jalapeno to the pan, and cook over medium high heat until the vegetables are soft, Stirring occasionally until 10 minutes.
- Meanwhile chop the chicken livers into small dice. Return them to a saute pan, along with the sausage, worcestershire sauce, and the cooked rice. Stir until the rice is fully incorporated. Stir in the bay leaves, thyme, black pepper, salt, paprika, cayenne and green onions. Partially cover the pan, reduce the heat to low and cook until the flavors are well blended, about 15 minutes. S Remove bay leaves, discard and serve immediately.
Nutrition Facts : Calories 444 kcal, Carbohydrate 39 g, Protein 19 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 158 mg, Sodium 869 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
THUY'S DIRTY RICE RECIPE
Steps:
- Rice: 1.5 cups Asian white rice, 2 cups chicken broth, 1/2 cup cold water & salt (adjust as needed). Cook rice separately. Keep rice on dry side. (Can add paprika to rice for flavor) Meat: While rice cooks, sautee Andouille or Italian sausage mixture in olive oil over moderately high heat. Transfer browned sausage meat to bowl. Sauce/Gravy: Heat remaining oil w/ sausage residuals, sautee onions & bell peppers until softened & browned. Add garlic, broth, black peppercorns, salt & seasoning (lightly). Simmer uncovered, stirring occasionally until thickened. Add 1/4 cup flour or pats of flour rolled in butter to help thicken. (Optional: add in a little brown meat gravy to thicken). Season to taste w/ cayenne pepper, salt & black pepper, basil, thyme. Toss in sausage mixture, sliced scallions, and rice. Finish seaonsing to taste. [Gravy: Replace traditional chicken giblets & liver in chicken broth stock with brown meat gravy addition to reduced broth, above.]
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4.6/5 (15)Category 30 Minutes or LessCuisine CajunTotal Time 30 mins
- In a large heavy bottomed pot (like a dutch oven), over medium-high heat, cook ground meat until no longer pink. Drain grease.
- Add in garlic and Cajun seasoning, cook for 30 seconds. Add rice, chicken broth, and thyme sprigs.
- Bring to a boil and then reduce heat. Cover pot with tight fitting lid and simmer until rice is cooked, about 20 minutes.
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- Heat a skillet over medium heat and add the bacon grease and ground pork. Cook until there is a little pink left (use a spoon to break it up in small pieces).
- Add the onion and green pepper and continue to cook until they start to soften, about 5-10 minutes.
- Add the chopped livers and cook for 5 minutes, or until livers are cooked and combined into the mixture.
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