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
MIMI'S LOUISIANA DIRTY RICE
A true classic, Louisiana dirty rice is filled with ground meat, onion, celery, bell peppers, and assorted spices. Also, perfect as a dressing or stuffing for turkey, chicken, etc...
Provided by Miss Mimi
Time 35m
Yield 5
Number Of Ingredients 20
Steps:
- Heat oil in a large skillet over medium-high heat. Add beef and sausage; cook and stir, breaking into small pieces, until they begin to brown, about 5 minutes. Add onion, bell peppers, celery, and garlic. Continue to cook and stir until meat is fully browned, 3 to 4 minutes more. Stir in soy sauce, black pepper, paprika, oregano, Cajun seasoning, chili powder, garlic powder, and salt.
- Stir in broth and bay leaves. Let simmer for 6 to 8 minutes. Fold in rice, 1 cup at a time, until fully coated. Mix in parsley. Simmer for 6 to 8 more minutes. Discard bay leaves and serve.
Nutrition Facts : Calories 533.9 calories, Carbohydrate 49.4 g, Cholesterol 82.7 mg, Fat 24.5 g, Fiber 3.4 g, Protein 27.6 g, SaturatedFat 8.4 g, Sodium 1317.9 mg, Sugar 3 g
LOUISIANA DIRTY RICE
My favorite dirty rice recipe straight from "A COOKS TOUR of SHREVEPORT" cookbook.Some of the ingredients are optional and if you prefer you can use white long grain rice in place of the brown,I prefer the brown,though I would not recommend using fragrant rice.This recipe is extremely versatile and can be used as main dish,along with salad and garlic bread,or as a side,or stuffing mixture.I like to season mine up with some additional creole seasoning such as zatarin's but would suggest tasting in between seasoning.ENJOY!
Provided by ngdarlen
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Boil rice according to package directions.
- Drain.
- Brown rice has a slightly coarser grain than white.
- Chop onions,celery,bell peppers and garlic finely (use blender).
- In bacon drippings saute chopped vegetables until the mixture cooks down,about 30 minutes.
- Add chopped chicken livers and ground meats and cook until done,then mash.
- The mixture looks"dirty" and soupy.
- Add remaining seasonings and nuts to taste,and mix with rice.
- May be prepared in morning and reheated.
- Additional water may be needed.
- When adding seasoning use your own judjement,I like mine spicy.
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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