Dirty Rice

Dirty Rice is one of the signature dishes of the Cajuns, the French-origin inhabitants of Louisiana. They settled in the swamps and riverbanks of Louisiana in the second half of the 18th century. Living quite remotely, they developed their unique language, culture, and, of course, cuisine.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 2
  • Number of Servings: 4

Ingredients

  • 350 g Rice, white, long grain

  • 4.5 dl Soup base, chicken, cube

  • 4 dl Water

  • 3 spoons Oil, vegetable oil, canola

  • 230 g Meat, pork, shoulder

  • 130 g Meat, chicken, liver

  • 3 slices Meat, pork, smoked bacon

  • 1 piece Onion, raw

  • 2 piece Green, raw

  • 3 pieces Chili peppers, jalapeño, fresh

  • 0.5 teaspoons Spices, pepper, red or cayenne

  • 2 piece Onion, young

Steps

  1. Pour 2 dl of broth base and 4 dl of cold water into a pot. Add the rice. Place the pot on the stove and wait for the liquid to boil. Cook the rice in a covered pot for about eight minutes. Remove the cooked rice from the heat and let it rest for 5 minutes. Then transfer the rice to a bowl and mix with 1 tablespoon of oil. Let it cool.

  2. Clean and finely chop the chicken livers or grind them. Cut the pork into 2 cm cubes. Slice the bacon into smaller pieces. Peel, wash, halve, and chop the onion. Clean, wash, and chop the green onions and bell pepper. Wash, clean, and chop the jalapeño chili. Place a large pan on the stove with 1 tablespoon of oil and the bacon. Fry the bacon over medium heat, stirring until it becomes crispy.

  3. Add the pork to the pan and increase the heat. The meat should sear before you stir it. As soon as the pork starts to brown, add the last tablespoon of oil. Mix in the jalapeño chili, bell pepper, and onion. Reduce the heat to medium-high. Add the livers and cook for a few more minutes until all the ingredients are well browned.

  4. Pour in the remaining broth base and use a wooden spoon to scrape the bottom of the pan to loosen the caramelized bits of meat and vegetables, which give the dish its special flavor. Season with cayenne pepper and increase the heat significantly. Cook until the liquid almost boils, then remove from the heat and gently mix in the cooked rice.

  5. Remove the dish from the heat and add the green onions. Gently mix, distribute onto plates, and serve immediately.

Nutrition Information (Per 100g)

  • Calories: 189.48 kcal
  • Fat: 6.27 g
    • Saturated Fat: 1.38 g
  • Carbohydrates: 23.46 g
    • Sugars: 1.38 g
  • Protein: 6.49 g
  • Fiber: 0.84 g

Advice

If you want the dish to be less spicy, remove the seeds from the chili peppers.