DIRTY 30 IDEAS RECIPES

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DIRTY RICE RECIPE | SOUTHERN LIVING



Dirty Rice Recipe | Southern Living image

This rice recipe results in a dish so delicious, you’ll wonder why you didn’t make it sooner. It packs a punch, but it’s not overwhelming, making it a perfect complement to many mains. This dirty rice uses only red bell peppers and omits the green bell peppers found in other dirty rice recipe, which makes for a smoother flavor. Our Test Kitchen explains, “The finely chopped vegetables are pleasing to the palate but do not interfere with the mouthfeel of the rice. […] [There’s] light heat and plenty of flavor, and it makes a great side dish to any Cajun-inspired meal.” It’s an easy recipe that’s just begging to be added to your next weeknight meal. If you’re pressed for time, our Test Kitchen says, “You CAN use a convenience product like Uncle Ben’s Ready Rice, which is a super easy product to use and provides nice, separate rice grains. That makes it even easier to prepare.” That’s a rice shortcut you could take, but if you follow the recipe as written, you won’t be disappointed.

Provided by Southern Living

Total Time 30 minutes

Yield Serves 8 (serving size: 2/3 cup)

Number Of Ingredients 14

1/2 cup chicken livers (about 6 to 8 livers) (about 4 1/2 oz.)
2 tablespoons canola oil
6 ounces ground pork
1 1/2 teaspoons kosher salt
1/2 teaspoon Old Bay seasoning
1 1/2 cups chicken stock, divided
1 cup finely chopped yellow onion (about 1 small onion)
1 cup finely chopped celery (about 3 stalks)
1/2 cup finely chopped red bell pepper (about 1 small bell pepper)
2 tablespoons finely chopped jalapeño chile (about 1 chile)
1 tablespoon finely chopped garlic (about 3 garlic cloves)
3 cups cooked and cooled long-grain white rice
1/4 cup chopped scallions (about 2 scallions)
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Process chicken livers in a food processor until very smooth, about 45 seconds. Heat canola oil in a large skillet over medium-high; add ground pork and chicken liver puree, and cook, stirring to combine, until browned, about 4 minutes. Stir in salt and Old Bay. Add 1/4 cup of the chicken stock; stir and scrape bottom of skillet to loosen any browned bits. Continue to cook, stirring occasionally, until all liquid has evaporated, and some browned bits are again accumulating on bottom of skillet, 5 to 6 minutes. Add onion, celery, bell pepper, jalapeño, and garlic; cook, stirring often, until vegetables are softened, about 6 minutes.
  • Crumble rice, making sure to separate the grains as much as possible. Add rice, scallions, parsley, and remaining 1 1/4 cups stock to skillet; stir to combine all ingredients. Cook, stirring often, until most of the chicken stock has evaporated and mixture is heated through, 3 to 4 minutes.

ANN'S DIRTY RICE RECIPE | ALLRECIPES



Ann's Dirty Rice Recipe | Allrecipes image

Quick and easy dinner. A family favorite. This was my mother's recipe. In my humble opinion she was the best cook ever. This recipe is very versatile and can be seasoned so many different ways. Please feel free to try your own favorite seasoning combinations. My two boys who are now 27 and 31 and my husband request this simple dinner frequently and I have taught the boys to make it but they say mine tastes different. I love to cook and they love to eat. This is such a simple recipe and I usually double so they have plenty to take home with them. It heats up well.

Provided by Ann Bray

Categories     Rice Side Dishes

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 10

1 pound ground beef
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 teaspoons beef bouillon granules
½ teaspoon salt
½ teaspoon seasoned salt
½ teaspoon ground black pepper
2 cups water
1 cup uncooked white rice

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.

Nutrition Facts : Calories 438.8 calories, CarbohydrateContent 43.3 g, CholesterolContent 69.8 mg, FatContent 18.3 g, FiberContent 2.3 g, ProteinContent 23.1 g, SaturatedFatContent 7.1 g, SodiumContent 701 mg, SugarContent 3.4 g

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