Breakfast Dirty Rice Recipes

DIRTY RICE

This classic Cajun dish pays homage to the Louisiana holy trinity (onions, bell peppers and celery). The finely chopped proteins give the rice its signature "dirty" look. Traditionally, dirty rice includes chicken liver -- you can omit it, but don't fear the liver! It adds another layer of texture and depth of flavor.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 18

Dirty Rice image

Steps:

Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Add the sausage, ground beef and chicken livers and cook, breaking the meat into small bits with a wooden spoon, until no longer pink, 3 to 4 minutes. Transfer to a medium heatproof bowl with a slotted spoon.
Remove and discard all but 2 tablespoons of the fat from the Dutch oven. Add the onion, bell pepper and celery and cook down, stirring occasionally, until the vegetables have softened, 4 to 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring frequently, until fragrant, about 1 minute. Stir in the rice, oregano, smoked paprika, cayenne, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper and cook about 30 seconds. Stir the cooked meat back in, then add the beef broth and Worcestershire sauce. Bring to a boil, reduce the heat to a low simmer and cover. Cook until the rice is tender and has absorbed the liquid, about 18 minutes.
Remove from the heat. Remove and discard the bay leaves, stir in the scallions and season.

Ingredients

1 tablespoon olive oil
8 ounces hot sage pork sausage, casing removed
8 ounces ground beef
6 ounces chicken livers, finely chopped (optional)
1 medium onion, diced
1 green bell pepper, diced
2 large celery ribs, diced
3 large garlic cloves, minced
1 teaspoon fresh thyme leaves, chopped
2 bay leaves
1 1/2 cups long-grain white rice, rinsed and drained
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 1/2 cups beef broth
2 tablespoons Worcestershire sauce
3 scallions, sliced

ANN'S DIRTY RICE

Quick and easy dinner. A family favorite. This was my mother's recipe. In my humble opinion she was the best cook ever. This recipe is very versatile and can be seasoned so many different ways. Please feel free to try your own favorite seasoning combinations. My two boys who are now 27 and 31 and my husband request this simple dinner frequently and I have taught the boys to make it but they say mine tastes different. I love to cook and they love to eat. This is such a simple recipe and I usually double so they have plenty to take home with them. It heats up well.

Provided by Ann Bray

Categories Side Dish Rice Side Dish Recipes

Time 40m

Yield 4

Number Of Ingredients 10

Ann's Dirty Rice image

Steps:

Heat a large skillet over medium-high heat and stir in the ground beef, onion, green and red peppers, beef bullion, salt, seasoned salt, and pepper. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the water and rice. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

Nutrition Facts : Calories 438.8 calories, Carbohydrate 43.3 g, Cholesterol 69.8 mg, Fat 18.3 g, Fiber 2.3 g, Protein 23.1 g, SaturatedFat 7.1 g, Sodium 701 mg, Sugar 3.4 g

Ingredients

1 pound ground beef
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 teaspoons beef bouillon granules
½ teaspoon salt
½ teaspoon seasoned salt
½ teaspoon ground black pepper
2 cups water
1 cup uncooked white rice

DIRTY RICE

This is an old Louisiana recipe that I've had longer than I can remember. It's a very popular Southern dish. To turn this into a main meal, simply add more sausage and chicken livers. -Mrs. Lum Day, Bastrop, Louisiana

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 15

Dirty Rice image

Steps:

In a large skillet, cook sausage for 2-3 minutes; stir in chicken livers. Cook until sausage and chicken livers are no longer pink, 5-7 minutes; drain and set aside. , In the same skillet, melt butter over medium heat. Add onion, celery and green onions. Cook and stir until vegetables are tender, 3-5 minutes. Add parsley and garlic; cook 1 minute longer. Add broth, basil, thyme, salt, pepper and hot pepper sauce. Stir in rice, sausage and chicken livers. Heat through, stirring constantly.

Nutrition Facts : Calories 148 calories, Fat 7g fat (3g saturated fat), Cholesterol 97mg cholesterol, Sodium 325mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

Ingredients

1/2 pound bulk pork sausage
1/2 pound chicken livers, chopped
1 large onion, chopped
1 celery rib, chopped
3 green onions, chopped
2 tablespoons minced fresh parsley
3 tablespoons butter
1 garlic clove, minced
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
3 cups cooked rice

DIRTY, DIRTY RICE

Believe it or not, the first place I ever had dirty rice was at Popeyes®. They were out of the red beans and rice. I'd never been a huge fan of liver before, but not only have I come to love dirty rice, I've also started to crave it with even more "dirt," i.e. more liver, pork, and aromatic vegetables, hence this redundantly named dish. While the traditional method cooks the rice first before "soiling" it, here we add all the "filth" at the beginning and cook it into the rice.

Provided by Chef John

Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes

Time 1h30m

Yield 6

Number Of Ingredients 21

Dirty, Dirty Rice image

Steps:

Heat oil in a high-sided pan over medium-high heat. Cook and stir pork until well browned and fat is rendered, 5 to 7 minutes. Add onion, celery, and bell pepper; saute until translucent, about 5 minutes. Stir in paprika, cumin, black pepper, cayenne, garlic powder, oregano, and thyme. Cook, stirring occasionally, until vegetables continue to soften, about 5 minutes.
Reduce heat to medium and add andouille sausage. Cook and stir to release some flavor, 2 to 3 minutes. Stir in chicken livers and rice until well coated. Season with salt, pour in broth, and bring to a simmer over medium-high heat. Add bay leaf and Worcestershire sauce. Cover tightly; reduce heat to medium-low. Cook, without stirring, until most of the liquid is absorbed and rice is starting to get tender, about 25 minutes.
Add green onions and parsley; mix well. Continue cooking over low to medium-low heat until rice is tender, about 10 minutes more. Taste for seasoning and remove bay leaf before serving.

Nutrition Facts : Calories 355.8 calories, Carbohydrate 55.2 g, Cholesterol 151.5 mg, Fat 7.4 g, Fiber 2.5 g, Protein 15.4 g, SaturatedFat 1.8 g, Sodium 1479.9 mg, Sugar 2.5 g

Ingredients

1 tablespoon vegetable oil
6 ounces boneless pork shoulder, diced
1 yellow onion, diced
½ cup diced celery
½ cup diced green bell pepper
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons freshly ground black pepper
½ teaspoon cayenne pepper
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon dried thyme
1 andouille sausage, diced, or to taste
8 ounces chicken livers, minced
2 cups long-grain rice
2 teaspoons kosher salt, or to taste
4 cups chicken broth
1 bay leaf
1 dash Worcestershire sauce
¼ cup sliced green onions
¼ cup chopped Italian parsley