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DIRTY, DIRTY RICE



Dirty, Dirty Rice image

Believe it or not, the first place I ever had dirty rice was at Popeyes®. They were out of the red beans and rice. I'd never been a huge fan of liver before, but not only have I come to love dirty rice, I've also started to crave it with even more "dirt," i.e. more liver, pork, and aromatic vegetables, hence this redundantly named dish. While the traditional method cooks the rice first before "soiling" it, here we add all the "filth" at the beginning and cook it into the rice.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 1h30m

Yield 6

Number Of Ingredients 21

1 tablespoon vegetable oil
6 ounces boneless pork shoulder, diced
1 yellow onion, diced
½ cup diced celery
½ cup diced green bell pepper
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons freshly ground black pepper
½ teaspoon cayenne pepper
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon dried thyme
1 andouille sausage, diced, or to taste
8 ounces chicken livers, minced
2 cups long-grain rice
2 teaspoons kosher salt, or to taste
4 cups chicken broth
1 bay leaf
1 dash Worcestershire sauce
¼ cup sliced green onions
¼ cup chopped Italian parsley

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.

Nutrition Facts : Calories 355.8 calories, Carbohydrate 55.2 g, Cholesterol 151.5 mg, Fat 7.4 g, Fiber 2.5 g, Protein 15.4 g, SaturatedFat 1.8 g, Sodium 1479.9 mg, Sugar 2.5 g

SOUTHERN DIRTY RICE



Southern Dirty Rice image

This recipe has been passed down for generations.

Provided by Kathleen

Categories     Side Dish     Rice Side Dish Recipes

Time 45m

Yield 8

Number Of Ingredients 11

¼ pound chicken gizzards, rinsed
½ pound chicken livers, rinsed and trimmed
1 tablespoon vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
2 cups uncooked white rice
4 cups chicken broth
salt to taste
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 cup thinly sliced green onions

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.

Nutrition Facts : Calories 251.6 calories, Carbohydrate 41.7 g, Cholesterol 127.4 mg, Fat 3.7 g, Fiber 1.2 g, Protein 11.5 g, SaturatedFat 0.9 g, Sodium 28.8 mg, Sugar 1.2 g

DIRTY RICE



Dirty Rice image

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

2 tablespoons olive oil
3 cloves garlic, minced
1 cup chopped onion
1 green bell pepper, chopped
1 tablespoon chili powder
2 teaspoons annatto or achiote powder
¼ teaspoon crushed red pepper
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
1 ⅓ cups uncooked white rice
2 ¾ cups water
1 teaspoon salt
3 roma (plum) tomatoes, chopped
1 ⅓ cups whole corn kernels, blanched
1 cup black beans, cooked and drained
¼ cup toasted pine nuts
freshly ground black pepper
1 red onion, thinly sliced
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
1 lime, cut into wedges
2 teaspoons annatto powder

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

MEXICAN RICE RESTAURANT STYLE



Mexican Rice Restaurant Style image

This recipe makes a dry, fluffy, orange/yellow, restaurant style, Mexican rice. It's important to rinse the rice prior to cooking in order to achieve the dry, fluffy, restaurant style Mexican Rice.

Provided by Wheres_the_Beef

Categories     White Rice

Time 45m

Yield 3 cups, 4-6 serving(s)

Number Of Ingredients 10

2 cups long grain white rice, rinsed
1/3 cup canola oil
3/4 cup yellow onion, diced
2 teaspoons garlic, minced
2 cups chicken broth
1 tablespoon tomato paste
2 tablespoons mild green chilies, canned
1/2 teaspoon table salt
1 (14 ounce) can diced tomatoes, with liquid
1/2 cup fresh cilantro, chopped

Steps:

  • Preheat oven to 350-F. - Bake 30 minutes total, stirring after 15 minutes.
  • Place rice in strainer and rinse under running water until it runs clear. About 2-minutes. This is important to create a dry, non-sticky restaurant style rice.
  • Drain rice, making sure to shake out as much water as possible.
  • Heat canola oil to medium high in a dutch oven (3qt to 6qt) on the stove top. Drop a few rice grains in the oil. When they sizzle, add all remaining rice. Stir constantly and fry rice until it is light golden and translucent, about 6-8 minutes.
  • Add onions and stir into rice. Cook while stirring about 2 more minutes. Add garlic and stir for another minute.
  • Stir in chicken broth, tomato paste, green chilies and diced tomatoes. Stir well and bring to a boil.
  • When rice reaches a boil, place lid on dutch oven and place in 350-F preheated oven. Bake 15-minutes then open oven and stir well. Replace dutch oven lid and bake another 15 to 20-minutes until done.
  • Remove from oven and stir in chopped cilantro. Cover and allow to rest about 5 minutes before serving to allow cilantro flavor to be absorbed by the rice.

DIRTY RICE



Dirty Rice image

Provided by Food Network

Categories     main-dish

Yield 8 servings

Number Of Ingredients 14

1 pound chicken gizzards
2 tablespoons vegetable oil
2 tablespoons flour
1 pound ground pork
1 cup chopped onions
1/2 chopped bell peppers
1/2 chopped celery
4 cups cooked medium-grain white rice
2 teaspoons salt
1/2 teaspoons cayenne
1/4 cup chopped green onions
1/4 cup chopped parsley
1 deboned 3 pound chicken, carcass removed and skin intact
1 deboned 3 pound chicken, carcass removed and skin intact

Steps:

  • Boil the gizzards in water to cover in a saucepan over medium heat for about 1 hour, or until tender. Drain, reserving the broth. Finely chop the gizzards in a food processor. Combine the oil and flour in a large heavy saucepan over medium heat. Stirring constantly for 8 to 10 minutes, making a dark brown roux. Add the ground pork to the roux and cook for 5 to 6 minutes, stirring occasionally. Add the onions, bell peppers, and celery and cook for 5 to 6 minutes, or until the vegetables are wilted. Add the chopped gizzards. Pour the reserved broth into a 1 cup measure. Add enough water to make a full cup. Add this to the pot.
  • Mix in the cooked rice, stirring to coat evenly and break up any clumps. Add the salt, cayenne, green onions, and parsley. Mix well. Cook until the rice is warmed through, stirring occasionally. Season the entire chicken with Essence. Stuff the quail in the chicken. Stuff the dirty rice into the cavity of the chicken, around the quail. Reserve the remaining dirty rice

RESTAURANT STYLE DIRTY RICE



Restaurant Style Dirty Rice image

My dad gave me this recipe he got from a local restaurant owner. The original recipe called for commercial soy sauce. I have adjusted it to low sodium soy sauce since most grocery stores don't sell commercial soy sauce.

Provided by Moe Larry Cheese

Categories     Rice

Time 8m

Yield 6 serving(s)

Number Of Ingredients 5

2 1/2 cups Minute Rice
1/4 cup butter
3 -4 green onions, chopped
1/3 cup low sodium soy sauce
1 (7 ounce) can sliced mushrooms, drained

Steps:

  • Put rice in a microwave safe bowl and add water just to cover rice.
  • Cook 5 minutes on high.
  • Mix the butter and onions into the hot rice until all of the butter has melted.
  • Add the soy sauce and mushrooms and mix well.
  • Enjoy!

DIRTY RICE - VEGETARIAN STYLE



Dirty Rice - Vegetarian Style image

This version of dirty rice can be made with your favorite meatless ground burger or veggie ground burger. Cooking time does not include the brown rice which should be made according to box instructions.

Provided by DailyInspiration

Categories     Brown Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

4 tablespoons all-purpose flour
1 medium onion, chopped
2 stalks celery, minced
2 medium green bell peppers, minced
3 cups mushrooms, minced
3 tablespoons vegetable oil
3 teaspoons vegetable oil
2 cups veggie burgers (or other meatless burgers)
1 1/2 cups water
1/2 cup fresh parsley, minced
4 cups cooked brown rice
2 teaspoons file powder
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon cayenne

Steps:

  • In a dry skillet, brown the flour, stirring constantly, until light brown in color (patience pays off in flavor later).
  • In a separate skillet, saute the onion, celery and bell pepper, in 3 tablespoons of oil for 10 minutes, stirring constantly. Add to the flour and mix well.
  • Brown the mushrooms in 3 teaspoons of oil. Add the veggie burger crumbles and brown well with the mushrooms for 10 minutes. Add to the onion and flour mixture and saute for another 10 minutes. Add the water and simmer for 10 minutes, stirring often. The mixture should be fairly thick. Add the remaining ingredients, mix well.
  • Serve with hot Tabasco hot sauce.

CAJUN STYLE DIRTY RICE



Cajun Style Dirty Rice image

A Cajun dirty rice or rice dressing recipe adapted to family tastes with the ground beef. It's one of the most requested meals in our home.

Provided by PanNan

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 lbs lean ground beef
1 large onion, diced
1 bell pepper, diced
4 stalks celery, diced
2 garlic cloves, crushed
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 (10 1/2 ounce) can cream of mushroom soup
1/2 cup chopped green onion
1/2 cup minced parsley
4 cups cooked rice
1 mirliton, parboiled and diced (also called chayote squash, optional ingredient)

Steps:

  • Spray a large non-stick pan with vegetable oil spray.
  • Brown meat in pan along with diced onion, pepper, celery and garlic.
  • Drain fat and season with cayenne pepper, onion and garlic salt.
  • Add water and simmer for about 20- 30 minutes, until the vegetables are cooked down. (You may need to add a little water during the simmer time to keep from sticking.)
  • Add Worcestershire sauce, Tabasco sauce, cream of mushroom soup and mirliton.
  • Simmer for 15 minutes.
  • Add cooked rice, stir gently, until all rice is moistened.
  • Add mirliton (optional).
  • Top with green onion and parsley, stir lightly and serve.

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A restaurant might employ a made-to-order, deliberate preparation process, or it may prepare large quantities quickly in bulk. Presentation of Meals: Some restaurants feature highly aesthetic dishes with garnishes, whereas other restaurants utilize a more modest, simple presentation.
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