EASY BACON FRIED RICE
This is a fried rice recipe that I luckily created from practically threadbare cabinets one evening. It's the epitome of comfort food and is a breeze to make. The green beans really complement the flavors but feel free to use any veggie you have on hand. Enjoy!
Provided by Christi Checca
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until just beginning to brown, about 7 minutes. Drain all but 1 to 2 teaspoons of bacon grease from the skillet. Add green beans, onion, and garlic; saute until bacon is crisp and green beans and onions are softened, about 3 minutes.
- Push bacon mixture to one side of the skillet; heat sesame oil on the empty side, about 30 seconds. Pour in egg; cook until just set, about 1 minute. Stir into bacon mixture to combine. Mix in rice. Stir in soy sauce, a tablespoon at a time, until rice is evenly coated. Cook until rice is heated through, 3 to 5 minutes.
Nutrition Facts : Calories 271.2 calories, Carbohydrate 37.7 g, Cholesterol 58.3 mg, Fat 8.5 g, Fiber 1.6 g, Protein 9.6 g, SaturatedFat 2.3 g, Sodium 493.3 mg, Sugar 1.6 g
DIRTY RICE
Dirty rice is as common at the Cajun table as mashed potatoes and gravy is elsewhere. It's the meatiest, richest rice dish you'll ever eat, and it gets its color, its dirtiness, from glorious, glorious meat. The trick to this dish is getting a good char on the ground beef. I like to use ground sirloin, keeping it in a block and searing it like I would a steak before the meat is broken up and braised. That caramelized meat makes the difference between a good pot of dirty rice and something you'd be embarrassed to serve a Cajun grandmother. Just before you combine the meat mixture with the rice, you've basically got a dark roux chili. If you added some fresh tomato and cooked it down until it's nice and tight, you'd have a killer ragu for an incredible lasagna. You can make the meat part of the Dirty Rice ahead of time and freeze it for up to 6 weeks.
Provided by Food Network
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Sear the meat: Season the block of sirloin -- no fancy shaping needed, just use it how it comes out of the tray from the grocery store -- with 1 teaspoon of salt on each side.
- In a large skillet, heat the oil over medium-high heat until it starts to smoke. Place the sirloin block in the skillet in one piece and let it sear until it really browns and caramelizes, 3 to 5 minutes. Then flip it and repeat, 3 to 5 minutes longer. Let it do its thing.
- Once the block of sirloin is well seared, chop it up in the pan with a metal spatula to sear the inside bits. Add the black pepper, cumin, and cayenne and stir well. Cook for a minute. Add the beer to deglaze the pan, and cook 1 minute longer, scraping up any browned bits. Remove from the heat and set aside. At this point, you could freeze the meat.
- Make the gravy: In a heavy Dutch oven over medium heat, make a dark roux using the oil and flour, about 45 minutes. Once it's the color of milk chocolate, add the onion, bell pepper, and celery and stir together. Cook for a minute. Stir in the garlic and cook for 1 minute longer. Add the beer and mix well. In 1/3-cup increments, add the stock, stirring well between each addition. Stir frequently, but not continuously, until you have a well emulsified gravy, thick enough to coat the back of a spoon.
- Once the gravy is done, add the cooked beef. Add a splash of stock to the meat pan to deglaze to get the remaining "junk" out -- the delicious extra bits that stick to the pan -- and add to the gravy and meat. Bring the meat and gravy mixture back to a bare simmer. Cover and cook for 1 1/2 hours, or until the raw flour has all cooked out and the sauce has no chalky or floury flavor.
- To serve: Add the cooked rice, butter, and green onions to the meat gravy in the pot. Stir it all together over low heat, just to warm it all through. Add salt to taste and serve.
BAYOU DIRTY RICE
An easier knockoff recipe for Dirty Rice. Just as good! I advise not to substitute regular rice for the converted; it doesn't come out as pretty...and no Cajun I ever knew uses brown rice.
Provided by gailanng
Categories Meat
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In large saucepan, saute bacon over medium heat until slightly crisp (about 10 minutes). Remove bacon from pan, place on paper towels. Drain off fat.
- Add to the saucepan, ground beef; saute over medium heat, breaking beef up into small pieces. Stir in onion, bell peppers, celery and garlic, sauteing until beef is no longer pink (3-5 minutes). Stir in cumin, salt, oregano, black and cayenne peppers; cook 1 minute.
- Stir in rice; cook 2 minutes. Stir in broth and bring to a boil; reduce heat, simmer, covered, until rice is tender and liquid is absorbed (25-30 minutes), stirring occasionally. Stir in parsley and bacon. Serve immediately.
Nutrition Facts : Calories 334.1, Fat 10, SaturatedFat 3.4, Cholesterol 28.4, Sodium 1117.7, Carbohydrate 44.8, Fiber 2.3, Sugar 3.5, Protein 14.9
CHICKEN, BACON AND RICE
A nice comfort food, serve with a green vege, salad and nice warm garlic bread slices. I was needing something for dinner but didn't have a recipe that sounded good, so looked in cabinet and just made this up. Husband thought it was so good. The rice does form like a crust so you get that crisp edge and yet the soft very favorfull tender rice that is not around the edge. The bacon adds a great flavor, who doesn't like bacon.
Provided by Shirley 39
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken breast into 2 pieces and wrap a piece of bacon around each. Fry in small amount of olive oil to crisp bacon, set aside while you saute rest of ingredants.
- Saute onion, garlic till tender, add mushrooms and butter, saute till almost cooked.
- Add rice and cook while stirring till browned.
- Mix soup, broth, seasonings to equal 2 cups. Pour into pan and bring to simmer.
- Place chicken back on top of rice mixture, Cover and place in oven at 350 degrees for about 45-60 minutes.
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- In a large skillet, over medium heat, cook the bacon until almost golden brown, about 5 minutes. Add the sliced sausage and cook until browned, about 10 minutes. Using a slotted spoon, remove bacon and sausage and reserve.
- Add the onion, celery, bell pepper and garlic to the fat in the skillet and cook, stirring occasionally, until softened, 4-5 minutes.
- Add back the reserved sausage/bacon and fold in the cooked rice. Season with salt and pepper.
- Add the chicken broth and cajun seasoning (if using). Cook until the broth has reduced a little. Taste for seasoning and add some more salt or pepper if necessary.
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- Heat oil in medium skillet over medium-high heat. Add bacon and ground beef and cook until beef browns, 3 to 5 minutes. Add onion, bell pepper and celery and saute until slightly softened, about 2 minutes.
- Stir in rice. Add chicken stock and bring to simmer. Cover and cook 15 minutes. Add file powder, Cajun seasoning and cayenne to taste. Cook until liquid has evaporated, 2 to 4 minutes. Stir in green onions and add salt and pepper to taste.
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