Spicy Dirty Rice Food

SPICY DIRTY RICE

Steps:

• Start with cooked rice and browned ground beef. If you don't have these in the fridge already, make these first.
• Add the oil, celery, peppers, and garlic to a large pan. Cook over medium-high heat until vegetables are fragrant. Approximately 5 minutes.
• Add the rice, ground beef, beans, onions, oregano, chili powder, and salt and pepper. Mix until well incorporated.
• Add the chicken broth. This helps to degalze the pan and get all of the flavor into the rice.
• Remove from heat and add tomatoes, green onions and parsley.
• Have your self a big bowl of yum!

DIRTY RICE

Steps:

• Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Add the sausage, ground beef and chicken livers and cook, breaking the meat into small bits with a wooden spoon, until no longer pink, 3 to 4 minutes. Transfer to a medium heatproof bowl with a slotted spoon.
• Remove and discard all but 2 tablespoons of the fat from the Dutch oven. Add the onion, bell pepper and celery and cook down, stirring occasionally, until the vegetables have softened, 4 to 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring frequently, until fragrant, about 1 minute. Stir in the rice, oregano, smoked paprika, cayenne, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper and cook about 30 seconds. Stir the cooked meat back in, then add the beef broth and Worcestershire sauce. Bring to a boil, reduce the heat to a low simmer and cover. Cook until the rice is tender and has absorbed the liquid, about 18 minutes.
• Remove from the heat. Remove and discard the bay leaves, stir in the scallions and season.

CORY'S SPICY DIRTY RICE

Steps:

• 1) Finely chop green pepper, onion, and celery and set aside. You want the pieces to be similar in size to cook evenly.
• 2) Begin cooking rice (per directions on box or bag).
• 3) Preheat a large skillet or large pot with olive oil over medium heat.
• 3) Slice andouille sausage into 0.5 -1 inch pieces.
• 4) Place sausage into pot and cook for 4-5 minutes season with a pinch of salt and black pepper.
• 5) Add garlic and other vegetables and cook for 2-3 minutes.
• 6) Place chicken stock into pot and bring to a boil. Stir in cayenne pepper. Reduce heat by half and let simmer for 10-15 minutes until vegetables are tender and stock has reduced by half.
• 7) Combine cooked rice into skillet or pot and add hot sauce. Let simmer for 2-3 minutes to combine all flavors.
• 8) You can serve this with salad or bread. Enjoy!

SPICY RICE

Steps:

• In a sauce pan combine oil, onion and green pepper. Saute over medium heat until vegetables are tender. Sprinkle in cayenne pepper. Add heated chicken stock and tomatoes. Bring to a boil. Add rice and stir. Cover and reduce to a simmer. Continue simmering over low heat until all liquid is absorbed. Serve hot.

DIRTY RICE WITH SMOKED SAUSAGE

Steps:

• Make the rice, in a medium saucepan combine the rice and chicken stock. Bring to a boil, reduce the heat and simmer until all the stock is absorbed into the rice, about 20 minutes.
• Meanwhile heat oil in a heavy-bottomed saute pan over medium-high heat. Brown the sausage. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper. Add 1 cup chicken stock and cayenne. Cook until the stock has reduced a little. Add the cooked rice and parsley and stir thoroughly. Taste and season with salt and pepper, if necessary.

CLASSIC CAJUN DIRTY RICE

Steps:

• Gather the ingredients.
• In a large saucepan over high heat, bring the chicken broth to a boil.
• Add the chicken gizzards to the broth and reduce the heat to low; simmer for 30 minutes.
• Remove the gizzards with a slotted spoon and grind or chop them very finely. Reserve the broth.
• Add the bacon drippings or oil and 2 tablespoons of the butter to a Dutch oven or flameproof casserole over medium heat. Once the oil and butter mixture is hot, add the ground pork and ground or chopped gizzards.
• Cook, stirring frequently until browned.
• Lower the heat. Add the onions, celery, bell pepper, garlic, salt, pepper, paprika, and cayenne. Stir and continue cooking until the vegetables are tender, 5 to 7 minutes.
• Add the rice and reserved broth and then quickly bring to a boil. Heat the oven to 250 F.
• Stir, cover, and reduce the heat to low. Simmer for 15 minutes, or until the rice is tender.
• Melt the remaining 2 tablespoons of butter in a skillet and sauté the minced chicken livers for 3 minutes.
• Toss the minced chicken livers with the rice, taste for seasoning, and adjust with more salt and pepper as needed.
• Cover the pan and place it in the preheated oven for 10 minutes.
• Fluff with a fork. Serve and enjoy.

DIRTY RICE

Steps:

• Saute onion and celery in olive oil and set aside.
• Brown pork sausage, drain and crumble.
• In a separate large saucepan with lid, combine onion, celery, sausage, carrot, rice, chicken broth, water, garlic powder, salt and black pepper.
• Simmer on very low heat covered for approximately 30 to 40 minutes until rice is done. Stir occasionally to prevent rice from sticking on bottom.

LABELLE SPICY DIRTY RICE

Steps:

• Het oil in large nonstick skillet over medium heat. Add the garlic, onion, celery, and bell pepper, stirring to blend.
• Cook, stirring frequently , for about 3 minutes or uniil the veggies have wilted and the garlic is golden. Add the turkey (both), cook for about 7 minutes or until nicely browned. Add the jalapenos and season to taste with salt and pepper.
• Stir in rice. Add the broth and blackened spice and bring to a boil.
• Lower the heat, cover, and simmer for about 25 minutes or until the rice is tender.
• Remove fro heat. Stir in the scallions. Taste and, if necessary, add salt and pepper and serve.

SPICY DIRTY RICE

Steps:

• Brown and drain ground beef in large skillet.
• Cook rice using the rice and water measurements above. boil water, cover and simmer rice for 20 minutes.
• Add Rotel and cayenne pepper if desired.
• Let simmer additional 5-10 minutes.
• Serve and top with Parmesan cheese if desired.

NICE 'N' SPICY SAVOURY RICE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Rinse and soak the rice for 10 mins. Heat a large, ovenproof saucepan. Add the oil, then the onion, garlic and ginger. Cook on a low heat until the onion is soft. Add the cloves, cinnamon and cardamom pods and cook for a further 2 mins on a low heat. Add the curry powder and cook for a further 2 mins, then stir.
• Drain the rice and add it to the saucepan. Stir so that the rice is coated in the oil and spices. Add the peas, sweetcorn and half the flaked almonds, if using. Pour over the stock and stir.
• Cover the pan with a lid or with a sheet of foil, then cook in the oven for 15-20 mins. Remove from the oven, scatter with the remaining almonds, if using, and serve.

DIRTY, DIRTY RICE

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.