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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This dirty rice recipe came from my mom in 1996, and I don't have any idea where she got it. It can be adjusted for your tastes - more or less of the 7 seasonings to make it hotter. I usually make it and put it in stuffed peppers, but it could be a stand alone dish or side. We love it! Ingredients:
1/2 teaspoon black pepper |
1/2 teaspoon paprika |
1/2 teaspoon dry mustard |
1 teaspoon cumin |
1 teaspoon thyme |
1 teaspoon oregano |
7 dashes ground red pepper |
2 tablespoons olive oil |
2 bay leaves |
1 medium onion, finely chopped |
1/4 cup finely chopped celery |
1/2 cup chopped red peppers or 1/2 cup green pepper |
2 teaspoons minced garlic |
1 tablespoon butter |
2 cups chicken broth or 2 cups beef broth |
3/4 cup uncooked minute rice |
1 lb ground beef or 1 lb hot smoked sausage, removed from casing |
Directions:
1. Combine first 7 seasonings and set aside.
2. Over medium heat, place ground meat and bay leaves in skillet with oil. Brown meat thoroughly. Drain excess grease.
3. Stir 7 seasonings into meat. Add onions, celery, peppers, and garlic, stirring well.
4. Add butter and reduce heat to medium; cook 10 minutes, stirring constantly.
5. Add chicken or beef broth; cook 8 minutes over high heat, stirring once.
6. Add minute rice and cover. Reduce heat to low and cook for 5 to 10 minutes. Remove from heat. Let stand 10 minutes before serving.
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