MIMI'S DIRTY RICE
This dirty rice recipe came from my mom in 1996, and I don't have any idea where she got it. It can be adjusted for your tastes -- more or less of the "7 seasonings" to make it hotter. I usually make it and put it in stuffed peppers, but it could be a stand alone dish or side. We love it!
Provided by kitty.rock
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine first 7 seasonings and set aside.
- Over medium heat, place ground meat and bay leaves in skillet with oil. Brown meat thoroughly. Drain excess grease.
- Stir 7 seasonings into meat. Add onions, celery, peppers, and garlic, stirring well.
- Add butter and reduce heat to medium; cook 10 minutes, stirring constantly.
- Add chicken or beef broth; cook 8 minutes over high heat, stirring once.
- Add minute rice and cover. Reduce heat to low and cook for 5 to 10 minutes. Remove from heat. Let stand 10 minutes before serving.
Nutrition Facts : Calories 443.3, Fat 28, SaturatedFat 9.7, Cholesterol 84.7, Sodium 486.6, Carbohydrate 20.9, Fiber 1.8, Sugar 2.6, Protein 25.9
DIRTY RICE
This classic Cajun dish pays homage to the Louisiana holy trinity (onions, bell peppers and celery). The finely chopped proteins give the rice its signature "dirty" look. Traditionally, dirty rice includes chicken liver -- you can omit it, but don't fear the liver! It adds another layer of texture and depth of flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Add the sausage, ground beef and chicken livers and cook, breaking the meat into small bits with a wooden spoon, until no longer pink, 3 to 4 minutes. Transfer to a medium heatproof bowl with a slotted spoon.
- Remove and discard all but 2 tablespoons of the fat from the Dutch oven. Add the onion, bell pepper and celery and cook down, stirring occasionally, until the vegetables have softened, 4 to 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring frequently, until fragrant, about 1 minute. Stir in the rice, oregano, smoked paprika, cayenne, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper and cook about 30 seconds. Stir the cooked meat back in, then add the beef broth and Worcestershire sauce. Bring to a boil, reduce the heat to a low simmer and cover. Cook until the rice is tender and has absorbed the liquid, about 18 minutes.
- Remove from the heat. Remove and discard the bay leaves, stir in the scallions and season.
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.
MIMI'S DIRTY BROWN RICE
This is a variation of my "Mimi's Dirty Rice" recipe, using healthier brown or basmati long cooking rice. Takes a little longer, but still very delicious. Use as a stuffing in stuffed peppers, or serve with a green salad. We like this in stuffed peppers, with some jack cheese melted on top.
Provided by kitty.rock
Categories One Dish Meal
Time 1h20m
Yield 4 1 Cup servings, 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 505.2, Fat 23.6, SaturatedFat 7.9, Cholesterol 81.3, Sodium 532.1, Carbohydrate 41.8, Fiber 3.1, Sugar 3, Protein 30.1
LOUISIANA DIRTY RICE - CAJUN STYLE
Don't let the name keep you from trying this savory Louisiana classic. Dirty Rice is generally served as a side dish, but is fairly substantial and would make a satisfying main course for lunch or a light supper.
Provided by Alan in SW Florida
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In a medium saucepan, bring the gizzards, chicken broth, and water to a boil. Reduce the heat to medium-low, cover, and simmer until the gizzards are tender, about 45 minutes. Reserving the broth, remove the gizzards, and when they are cool enough to handle, mince them and set them aside.
- In a Dutch oven or flameproof casserole, cook the bacon over medium heat until crisp, about 10 minutes. Reserving the fat in the pan, drain the bacon on paper towels; crumble and set aside.
- In the bacon fat, saute the gizzards over medium heat until browned, about 5 minutes.
- Add the green and red bell peppers, the onion, scallions, carrots, parsley, garlic, salt, pepper, and cayenne. Cook over medium heat until vegetables have softened, about 5 minutes.
- Add the rice and reserved broth. Increase the heat to medium-high and bring to a boil. Stir once, reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 to 20 minutes.
- Meanwhile, in a medium skillet, melt the butter over medium heat. Add the chicken livers and saute until firm, about 5 minutes. Let the livers cool slightly, then coarsely chop them. Toss the chicken livers and bacon with the rice. Cover and let sit for 10 minutes before serving.
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DIRTY RICE (CAJUN RICE) - TASTES BETTER FROM SCRATCH
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5/5 (8)Total Time 40 minsCategory Side DishCalories 556 per serving
- Add ground beef, sausage and liver to a large saucepan over medium heat. Season with salt and pepper and cook, crumbling with a wooden spoon, until browned.
- Add flour and stir. Add onion, bell pepper, celery and sauté for 2 minutes. Add garlic, Cajun seasoning, cayenne, oregano, thyme and bay leaves and stir to combine.
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- When meat is fully browned, stir in herbs and spices except for parsley. Mix well. Add flour. Mix well again, making sure the flour coats the meat.
- Add broth and bay leaves. Scrape the bottom of the pan to loosen any of the browned bits from the pan. Allow to simmer 5-8 minutes.
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