Quick And Dirty Rice Recipes

Steps:

• In a heavy saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the garlic and the chopped onions; saute for 5 minutes, stirring frequently. Mix in the bell pepper, chili powder, ground annatto, chili flakes, cumin, and cinnamon. Saute for 2 minutes.
• Pour the rice into the saucepan and stir to coat. Add the water and 1 teaspoon salt, and bring the rice to a boil over high heat. Cover the pan and turn the heat to low. Simmer the rice for 25 minutes.
• When the rice is cooked, mix in tomatoes, corn, black beans, and pine nuts. Stir in salt, pepper and lime juice. When the mixture is heated through, spoon it onto plates and top with the sliced red onion and cilantro. Serve a wedge or two of lime with each plate to squeeze over the rice.

Steps:

• Brown the sausage making a small crumble mixture in a skillet until cooked through.
• Stir in the broth, rice and minced onion.
• Cover and simmer for about 15-20 minutes or until the rice is tender. Most of the broth should be absorbed. Make sure to turn the heat off and let it stand covered for at least 5 minutes!

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.

Steps:

• Heat olive oil in a skillet over medium high heat.
• Add sausage to pan and brown it, about 5 minutes. Flip it around once or twice, but don't mess with it too much or it won't brown.
• Add onions, garlic, peppers, salt and ground pepper. Stir to coat in oil and sauté until the onions just begin to soften.
• Add the rice, stir it around to coat, and let it brown for a minute.
• Add the stock and loosen any brown bits from the bottom of the skillet. Cover the skillet, reduce the heat way down, and simmer for 20 minutes. As with any rice dish cooked this way, don't lift the lid!
• After 20 minutes, turn off the heat, fluff the rice with a fork, replace the lid, and let it sit for about 5 minutes.
• Enjoy!
• Notes:.
• - You can use any cured sausage that you like. I like to use a good beef and jalapeño kielbasa or country sausage.
• - To get the prettiest little ribbons of poblano pepper, cut the pepper into quarters and thinly slice across the quarters.
• - Chicken or beef stock would work just as well as the veggie stock. I use the veggie stock because I always have a fresh batch on hand.
• - If you've never made your own veggie stock, give it a try! It's super easy, nearly free, and adds a ton of flavor to whatever you're cooking. Plus, YOU control the ingredients.
• - Adjust the salt and pepper to your taste, and maybe jazz it up by adding other spices such as cumin, chili powder, coriander -- whatever strikes your fancy! The basic recipe is tasty on its own, but a cook can always play!