Dirty Rice
request > i would like a recipe for dirty rice.a real homemade style., 
thanks 
 
lupe - here's my version using ground beef. this makes a great 
stuffing for bell peppers topped with creole gravy. i'll include that 
recipe as well. 
 
 
1 medium  bell pepper, diced
1 medium  yellow onion, diced
3 - 4 stalk  celery, diced
1 lb.  ground beef
2 - 3 clove  garlic, minced
1 tsp  tabasco
1 tsp  worcestershire
1 tsp  salt and pepper
2 tsp  paprika (i like the hot paprika here)
1 tsp  dry mustard
1 tsp  ground cumin
1/2 tsp  thyme
1/2 tsp  oregano
2   bay leaves
2 cup  chicken stock or water
1 cup  long grain white rice
 
brown meat in dutch oven or heavy skillet. add pepper, celery, onion, 
garlic and spices. cook over med heat for 8-10 minutes add stock or water 
and scrape bottom of pan continue cooking over med heat for 10-15 minutes, 
stirring often add rice - cover and cook 15-20 minutes remove from heat 
and let stand covered 10 minutes 
 
 
creole tomato sauce 
 
1/2   spanish onion, cut into 1/4-inch dice
2 - 3 clove  garlic, thinly sliced
3 oz.  virgin olive oil
2 Tbsp  fresh thyme ( or 1 tablespoons dried )
1/2 medium  carrot, finely shredded
1 - 28 oz.  can of tomatoes, crushed and mixed well with their juices or
1 - 28 oz.  can of tomato sauce
 
salt, to taste 
 
sauté the onion and garlic in the olive oil over medium heat until 
translucent, but not brown (about 10 minutes ). add the thyme and carrot 
and cook 5 more minutes. add the tomatoes. bring to a boil, lower the heat 
to just bubbling, stirring occasionally for 30 minutes. season with salt 
to taste. serve immediately, or set aside for further use. the sauce may 
be refrigerated for up to one week or frozen for up to 6 months. 
 
 
 
dirty rice stuffed peppers with creole gravy 
 
slice tops off of several large green bell peppers and clean out ribs and 
seeds. blanch in boiling water for 1 minute, remove and drain stuff each 
pepper with dirty rice mix and place in a baking pan bake at 350f for 
about 20 minutes 
 
i serve these with mashed potato and green beans with generous 
portions of creole gravy over the peppers and potatoes. 
 
 
 
 
 
-- 
hb 
 
 
 
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(ID: 6847) Mirror: rec.food.recipes: Thu, Jul 22, 2004


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