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Dirty Rice
Created by: Howcan Team
Ingredients
- 1 cup of white rice
- 1 lb of ground pork
- 1/2 lb of chicken livers, finely chopped
- 1 onion, finely chopped
- 1 bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves of garlic, minced
- 1 teaspoon of paprika
- 1/2 teaspoon of cayenne pepper
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of chicken broth
- 3 green onions, chopped
- 1/4 cup of chopped parsley
- 2 tablespoons of vegetable oil
Instructions
- Cook 1 cup of white rice according to package instructions and set aside.
- In a large skillet, heat 2 tablespoons of vegetable oil over medium heat.
- Add the chopped onion, bell pepper, and celery to the skillet and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes.
- Push the vegetables to one side of the skillet and add the ground pork and chopped chicken livers to the other side.
- Cook the meat, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes.
- Stir the cooked rice into the skillet with the meat and vegetables.
- Add 1 teaspoon of paprika, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet.
- Pour in 2 cups of chicken broth and stir to combine all the ingredients.
- Cover the skillet and let the mixture simmer for 10-15 minutes, or until the liquid is absorbed and the rice is tender.
- Stir in the chopped green onions and parsley, and adjust seasoning to taste.
- Serve the dirty rice hot and enjoy!
Dirty Rice is a traditional Cajun dish with roots in Louisiana. It originated as a way to use up leftover meat and vegetables, creating a flavorful and hearty meal. The dish gets its "dirty" color from being cooked with a mixture of finely chopped chicken livers, ground meat, onions, bell peppers, and celery. This savory blend is then combined with cooked rice and seasoned with a mix of spices like cayenne, black pepper, and paprika. Chefs like Paul Prudhomme and Emeril Lagasse have popularized this dish, and it's a staple in many New Orleans restaurants. For an authentic taste, sourcing high-quality chicken livers and using the right blend of spices is crucial. The best versions of this dish can be found in local Cajun and Creole restaurants in Louisiana.
45 min
6
380 calories
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