Down 'n' Dirty Rice
By America's Test KitchenPublished on November 3, 2011
Yield
Serves 4 to 6
Ingredients
1 tablespoon vegetable oil 8 ounces ground pork 1 medium onion, chopped fine1 rib celery, chopped fine1 red bell pepper, seeded and chopped fine3 cloves garlic, minced4 ounces chicken livers, rinsed, trimmed of fat, and chopped fine¼ teaspoon dried thyme ¼ teaspoon cayenne pepper Table salt 2 ¼ cups low-sodium chicken broth 2 bay leaves 1 ½ cups long grain white rice, rinsed3 scallions, sliced thin
Before You Begin
Pass hot pepper sauce at the table for a real taste of Louisiana.
Instructions
- Heat oil in Dutch oven over medium heat until shimmering. Add pork and cook until browned, about 5 minutes. Stir in onion, celery, and bell pepper and cook until softened, about 10 minutes. Add garlic, chicken livers, thyme, cayenne, and 1 teaspoon salt and cook until browned, 3 to 5 minutes. Transfer to fine-mesh strainer set over bowl and cover with foil.
- Increase heat to high and add chicken broth, bay leaves, and rice to empty pot. Scrape bottom of pot with wooden spoon to remove browned bits. Bring to boil, reduce heat to low, cover, and cook until rice is tender, 15 to 17 minutes. Remove from heat, discard bay leaves, and fluff rice with fork. Gently stir in drained meat and vegetable mixture (discarding any accumulated juices) and sprinkle with scallions. Serve immediately.
Yield
Serves 4 to 6Ingredients
1 tablespoon vegetable oil
8 ounces ground pork
1 medium onion, chopped fine
1 rib celery, chopped fine
1 red bell pepper, seeded and chopped fine
3 cloves garlic, minced
4 ounces chicken livers, rinsed, trimmed of fat, and chopped fine
¼ teaspoon dried thyme
¼ teaspoon cayenne pepper
Table salt
2 ¼ cups low-sodium chicken broth
2 bay leaves
1 ½ cups long grain white rice, rinsed
3 scallions, sliced thin
Ingredients
1 tablespoon vegetable oil
8 ounces ground pork
1 medium onion, chopped fine
1 rib celery, chopped fine
1 red bell pepper, seeded and chopped fine
3 cloves garlic, minced
4 ounces chicken livers, rinsed, trimmed of fat, and chopped fine
¼ teaspoon dried thyme
¼ teaspoon cayenne pepper
Table salt
2 ¼ cups low-sodium chicken broth
2 bay leaves
1 ½ cups long grain white rice, rinsed
3 scallions, sliced thin
Ingredients
1 tablespoon vegetable oil
8 ounces ground pork
1 medium onion, chopped fine
1 rib celery, chopped fine
1 red bell pepper, seeded and chopped fine
3 cloves garlic, minced
4 ounces chicken livers, rinsed, trimmed of fat, and chopped fine
¼ teaspoon dried thyme
¼ teaspoon cayenne pepper
Table salt
2 ¼ cups low-sodium chicken broth
2 bay leaves
1 ½ cups long grain white rice, rinsed
3 scallions, sliced thin
Why This Recipe Works
When developing our recipe for Down ’n’ Dirty Rice, we wanted to streamline this classic Cajun dish and make it a little less “dirty" by losing the chicken innards. We used ground pork to replace the giblets and hearts, but kept the chicken livers for an irreplaceable flavor. For our rice, we preferred the sweeter flavor of red pepper. Cooking the meat and vegetables separately from the rice and blending them once the rice was cooked through ensured the rice cooked evenly and kept the Down ‘n’ Dirty rice from tasting muddy.
Before You Begin
Pass hot pepper sauce at the table for a real taste of Louisiana.
Instructions
- Heat oil in Dutch oven over medium heat until shimmering. Add pork and cook until browned, about 5 minutes. Stir in onion, celery, and bell pepper and cook until softened, about 10 minutes. Add garlic, chicken livers, thyme, cayenne, and 1 teaspoon salt and cook until browned, 3 to 5 minutes. Transfer to fine-mesh strainer set over bowl and cover with foil.
- Increase heat to high and add chicken broth, bay leaves, and rice to empty pot. Scrape bottom of pot with wooden spoon to remove browned bits. Bring to boil, reduce heat to low, cover, and cook until rice is tender, 15 to 17 minutes. Remove from heat, discard bay leaves, and fluff rice with fork. Gently stir in drained meat and vegetable mixture (discarding any accumulated juices) and sprinkle with scallions. Serve immediately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments