DIY: Dirty Rice

Exactly one year ago today, I was invited to attend an Ottolenghi dinner party. At this party, attendees cooked recipes from Chef Yotam Ottolenghi. We have been meeting regularly ever since. For me, it has evolved into a type of exclusive club where I feel honored to be able to participate. I have met great friends here and feel I have challenged myself by cooking foods that I have never made before. As of now, we are called Foodies by the Bay.
I am about a month behind as this post is about the party last month where we gorged on Cajun/Southern food. I made two dishes, but one is worth writing about and sharing the recipe.  
I found a recipe for Dirty Rice on a website called simplyrecipes.com. At the first moment that I saw the picture of the recipe, I was sold on it. It looked that delicious!

Ingredients:

  • 1 1/2 cup long-grain rice
  • 1 1/2 cup chicken stock
  • 1 1/2 cup water
  • 1 tbsp olive oil
  • 1/2 pound ground pork
  • 1/2 cup chicken livers, chopped
  • 3 slices of bacon, chopped
  • 1/2 onion, chopped
  • 2 celery stalks, chopped
  • 3 jalapeños, seeded and chopped
  • 1 tbsp Cajun seasoning
  • 2 green onions, chopped

Instructions:

Wash the rice a few times through. Cook the rice as you normally do with 1 1/2 cup of chicken stock and 1 1/2 cup of water. While the rice is cooking, chop everything including the bacon, chicken livers, onions, celery, jalapeños, and green onions.

Heat up a large pan or wok at medium heat with 1 tbsp of olive oil. Add the chopped bacon and cook until crispy. Add the ground pork and increase the heat to medium high. 

 Mix in the celery, jalapeños, and onions.

 Add the minced liver (I know this looks weird, but trust me) and cook for a few minutes more. Flavor with the Cajun seasoning.  

 Combine the cooked rice and mix thoroughly.

   

Remove from heat, add the green onions, and serve.

 This version of dirty rice tastes fantastic. It is like a fried rice with bold Cajun flavors. Although it’s been about a month since I made it, I’m still thinking about it. It’s also quite easy to make so I can’t wait to make it again. I think this dish can be served as a side or even stand alone.
Here’s a collage of other dishes we had that evening.

  
Happy Anniversary , Foodies by the Bay!

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