QUICK DIRTY RICE RECIPE RECIPES

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DIRTY RICE RECIPE | EMERIL LAGASSE | FOOD NETWORK



Dirty Rice Recipe | Emeril Lagasse | Food Network image

Provided by Emeril Lagasse

Categories     side-dish

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 22

1 teaspoon ground black pepper
2 cups chicken stock
2 bay leaves
5 cups cooked rice, chilled
1/4 cup minced fresh parsley leaves
3 tablespoons vegetable oil
1 pound chicken livers, chopped fine
1/2 pound pork sausage, removed from casings and crumbled
1 cup finely chopped yellow onion
3/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
2 teaspoons minced garlic
1 tablespoon Essence, recipe follows
1 teaspoon salt
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

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.

QUICK MEXICAN BROWN RICE RECIPE - SKINNYTASTE



Quick Mexican Brown Rice Recipe - Skinnytaste image

This Quick Mexican Brown Rice is the perfect side dish that goes with everything from tacos, enchiladas, refried beans –you name it!

Provided by Gina

Categories     Side Dish

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 5

Number Of Ingredients 14

4 cups cooked brown rice (if frozen, heated)
1 teaspoon olive oil
½ medium onion (finely diced)
2 medium plum tomatoes (small dice)
1 jalapeno (seeds and membrane removed, minced)
2 garlic cloves (minced)
2 tablespoons tomato paste
½ teaspoon cumin
¼ teaspoon smoked paprika
¼ teaspoon cayenne pepper
1 teaspoon kosher salt
Freshly ground black pepper (to taste)
5 lime wedges (for serving)
chopped cilantro (optional)

Steps:

  • Heat the cooked rice. Set aside.
  • Heat the oil in a large skillet over medium-high heat.  When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes.  Add garlic and sauté for another minute.
  • Add the tomato paste, cumin, paprika, cayenne, salt and pepper.  Stir to evenly coat the vegetables.  Add the cooked rice, stir, and cook for 1 minute or until heated through. Serve with cilantro and lime wedges on the side.

Nutrition Facts : ServingSize 3 /4 cup, Calories 200 kcal, CarbohydrateContent 39 g, ProteinContent 5 g, FatContent 3.5 g, CholesterolContent 17 mg, SodiumContent 234 mg, FiberContent 3 g, SugarContent 2 g

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