Indian Dirty Rice Recipes

Steps:

• Make the rice, in a medium saucepan combine the rice and chicken stock. Bring to a boil, reduce the heat and simmer until all the stock is absorbed into the rice, about 20 minutes.
• Meanwhile heat oil in a heavy-bottomed saute pan over medium-high heat. Brown the sausage. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper. Add 1 cup chicken stock and cayenne. Cook until the stock has reduced a little. Add the cooked rice and parsley and stir thoroughly. Taste and season with salt and pepper, if necessary.

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.

Steps:

• Heat a large skillet over medium-high heat and stir in the ground beef, onion, green and red peppers, beef bullion, salt, seasoned salt, and pepper. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the water and rice. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

Steps:

• Rinse basmati rice.
• Melt butter over a medium heat.
• Saute shallots, until they start to soften.
• Add the golden raisins, chopped cashews, and frozen peas.
• Saute until raisins start to plump.
• Add the basmati rice.
• Saute until rice begins to turn white.
• Add the cinnamon stick, pepper corns, cardamom pods, and bay leaf, giving it one last stir.
• Transfer rice mixture to your rice maker and add as much chicken stock as the rice maker recommends for 1 cup of rice. (Mine recommends 1 1/2 cup).
• Start your rice cooker on the white rice setting.
• Remove the hard seasonings, they are not edible.
• Fluff rice and serve.

Steps:

• Combine first 7 seasonings and set aside.
• Over medium heat, place ground meat and bay leaves in skilled with oil. Brown meat thoroughly. Drain excess grease.
• Stir in 7 seasonings. Add onion, celery, peppers, and garlic, stirring well.
• Add butter and reduce heat to medium; cook 10 minutes, stirring very often (every minute or so).
• Add chicken or beef broth; add basmati rice and stir well.
• Cover and reduce heat to low. Cook rice mixture approximately 45 minutes (or as directed for rice).
• Remove from heat and let stand 5-10 miutes before serving.
• NOTE: You may have to adjust the amount of broth used based on absorption. 2 1/4 cups usually works well, add a little more for a "wetter" rice.

Steps:

• Cook rice in pan according to directions, adding only the water and Swanson Veggie broth packet (if you don't have time for rice to cook completely, just get it started in the pan while the meat cooks. It will finish in the oven!).
• Meanwhile, in large skillet brown the meat, along with the finely chopped onion, green pepper, and garlic. Once cooked through, add the seasonings and pintos. Stir to mix and remove from heat.
• Place the cooked rice in a 13x9 casserole dish sprayed with Pam. Pour the tomato sauce on top of the rice. Refill the tomato sauce can with water; pour this on top of the rice as well. Stir well.
• Add the meat mixture to the rice in the casserole dish. Mix to combine. Taste to see if you'd like more chili powder, pepper, etc.
• Cover with foil & bake at 350 for 20-30 minutes, until rice is completely cooked and casserole is heated through. Serve with shredded cheese and/or sour cream if desired.

Steps:

• Pulse gizzards in food processor, then pulse livers.
• Heat oil in a large saucepan. Saute onion and gizzards over medium heat, stirring constantly, until meat begins to brown (about 5 minutes). Add livers and garlic and cook, stirring constantly, until brown (about 3 minutes).
• Add rice and stir until coated with oil. Add broth, salt, pepper and cayenne pepper. Bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes, until rice has absorbed liquid. Sprinkle with green onion and serve.

Steps:

• Bring 1 1/2 cup of water to a boil in a saucepan, and stir in the brown rice. Reduce the heat to a simmer, cover, and simmer until the rice is tender and the liquid has been absorbed, 40 to 50 minutes. Set the rice aside.
• Place ground turkey into a skillet over medium heat, and cook and stir the turkey until the meat gives up some of its fat, 2 to 3 minutes; stir in green bell pepper, onion, and minced garlic. Cook and stir until the turkey is crumbly and no longer pink and the vegetables are tender, 5 to 8 more minutes. Drain excess grease, if necessary. Stir in the cooked brown rice, garlic powder, celery flakes, Cajun seasoning, black pepper, and 1/3 cup water.
• Bring the mixture to a simmer, and cook until the liquid is absorbed, about 10 minutes. Season to taste with salt and additional black pepper, if desired.

Steps:

• In a skillet over medium heat, brown the ground beef, sausage, and onion; drain.
• In a large pan, combine rice mix and 2 cups water. Add diced tomatoes and chilies. Stir in the kidney beans. Bring to a boil, then add meat mixture. Season with salt and pepper. Return to boil, reduce heat, and cover, stirring occasionally. Cook for 25 minutes, until rice is easily fluffed with a fork.