Almost Dirty Rice

I think it is time I post the down and dirty rice recipe that I teased everyone with last November in a picture post. When doing this dish for one, I skip using chicken livers because I will never use the remainder. I know, I hear the catcalls and boos from the readers informing me quite forcefully that this is not dirty rice. Maybe so… but I just cannot bring myself to waste the leftover chicken livers, so it is an impasse. Regardless of the name, this dish is quick to prepare and super delicious with the Creole/Cajun flavors shining through from the ‘Trinity’ to the Creole Seasoning from Tony Chachere. In this dish, I am using precooked rice like I recently saw Chef Kevin Belton do on his TV show. I really like the results and I hope that whatever this dish is called you will like it too!

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Almost Dirty Rice

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: 1

Ingredients

½ cup rice, cooked
6 oz ground beef OR ground pork OR ground beef/pork mix
1 - 2 tsp olive oil
2 oz celery, diced (approximately 1 stalk)
2 oz yellow onion, diced (approximately ½ small)
2 oz bell pepper (red or green), diced (approximately ½)
1 medium garlic clove, minced
¼ tsp dried thyme
1 tsp Creole Seasoning
heavy pinch of salt
few grinds of black pepper
¼ cup chicken broth
2 oz chicken livers, diced (optional)
½ tsp Crystal hot sauce (optional)
1 scallion, sliced for garnish (optional)

Instructions

In a medium saute pan over Medium heat, heat the olive oil.
Add the ground beef, breaking it up and cook until no longer pink, approximately 5 minutes.
If using chicken livers, add them and cook until they are a light tan, approximately 2 to 3 minutes.
When no longer raw looking or no pink remains, add the onion, bell pepper, and celery, stirring to combine.
Sprinkle the salt and black pepper over top and mix in to help the vegetables sweat.
Cook the vegetables with the meat until nearly translucent, about 4 to 5 minutes.
Add the garlic and thyme, stirring to combine and cooking until fragrant, approximately 2 minutes.
Add the Creole seasoning and stir to combine.
Add the cooked rice and stir to combine.
Add the chicken broth and stir to combine, then cover for 1 to 2 minutes before stirring to combine.
When the rice is heated through and taken on the dirty appearance, add the hot sauce (if desired) and stir to combine well.
Serve and garnish with sliced scallions, if desired.

Notes

This recipe is adapted from Spicy Southern Kitchen.

Nutrition Information

Calories: 590 Fat: 34g Saturated fat: 6g Unsaturated fat: 6g Trans fat: 0g Carbohydrates: 43g Sugar: 9g Sodium: 1447mg Fiber: 7g Protein: 54g Cholesterol: 108mg

In a medium saute pan over Medium heat, heat the olive oil. Add the ground beef, breaking it up and cook until no longer pink, approximately 5 minutes.

If using chicken livers, add them and cook until they are a light tan, approximately 2 to 3 minutes. When no longer raw looking or no pink remains, add the onion, bell pepper, and celery, stirring to combine.

Sprinkle the salt and black pepper over top and mix in to help the vegetables sweat. Cook the vegetables with the meat until nearly translucent, about 4 to 5 minutes.

Add the garlic and thyme, stirring to combine and cooking until fragrant, approximately 2 minutes. Add the Creole seasoning and stir to combine. Add the cooked rice and stir to combine.

Add the chicken broth and stir to combine, then cover for 1 to 2 minutes before stirring to combine. When the rice is heated through and taken on the dirty appearance, add the hot sauce (if desired) and stir to combine well. Serve and garnish with sliced scallions, if desired.