Shortcut Dirty Rice – Southern Bite
This dirty shortcut rice recipe is a tasty meal in a pot that is perfect for Tuesday fat or quite easy for a busy weekday evening! It is filled with a daring flavor, a touch of spices and simple ingredients!
If you are looking for a quick and tasty dish that is perfect for Mardi Gras (or any day, really), my shortcut dirty rice recipe is exactly what you need. It’s a real meal to a pot where everything cooks together, even rice! This means less cleaning and more flavor because everything is simmering and mixes perfectly.
Also sometimes called vinaigrette, this easy dirty rice recipe is filled with Louisiana flavor, gets together quickly and is super versatile. Let me guide you through what makes this dish so great and how you can modify it to adapt to your style!
Why do I use converted or spoiled rice
Let’s start with rice. It may not seem to be a big problem, but the use of the right type of rice makes all the difference. For this recipe, I go with converted or spoken rice – and believe me, it’s a game changer.
- Perfect texture: This rice remains light and soft, but it also resists all the mixture and agitation without turning to porridge.
- Easy to cook: It is much more forgiving than ordinary rice. You are less likely to end up with a jar of glue.
- Best nutrition: Since the rice parbussed keeps more nutrients during treatment, you get a little more goodness with each bite.
So, if you’ve never tried to rice before, it’s time!
What is converted rice?
Converted rice, also called Parbouillé rice, is partially boiled in its ball before being treated. This unique process gives it some great advantages:
- Nutrient retention: The sketch pushes the nutrients of the layer of its external in the grain, which makes it more nutritious than ordinary white rice.
- Fluffy and farm: It cooks fluffy but remains pleasant and firm, so it does not become pasty. It is ideal for dishes like dirty rice and jambalayas where the texture is essential.
- Quick kitchen: The sending process reduces cooking time, making it an excellent option for busy weekly evenings.
It is an ingredient that combines the convenience of white rice with some of the health benefits of whole grain rice. In addition, it is a little more indulgent, which means less stress in the kitchen.
What about authentic dirty rice?
Let’s be real for a minute – the authentic dirty rice takes its name from the “dirty” look he gets when you cook with chicken livers and gizzards. These ingredients give the dish a deep and earthy flavor which is really classic. But I admit it: I’m just not a fan of livers and gizzards. These are not my thing.
If you are in the traditional version, here is how you can add these ingredients:
Prepoir chicken livers and gizzards
- Reduce the chopped beef and the 1/2 book sausage of each.
- Clean gizzards: Give them a good rinsing under cold water. Cut them out and scrape the grain or debris that you find inside. Cut all fats or hard bits.
- Cook the gizzards: Boil in a saucepan of water for 45 minutes to an hour, until they are pleasant and tender. Then cut them very well. You can even treat them in a food processor or a chopper.
- Cook the livers: Rinse, tap them and sauté them in a hot pan with a little oil. They only need about 2 to 3 minutes per side. Chop them too.
- Mix it: Add the chopped livers and gizzards to your rice mixture with the broth while it cooks. They will blend well and give you this more authentic flavor.
If it’s not your thing, no worries! My version of shortcut with chopped beef and sausages is just as tasty.
Converted rice exchange for regular long grain rice
If you don’t have a converted or spoiled rice at hand, you can absolutely use regular long grain rice instead. Keep in mind that you will have to adjust the liquid ratio and extend the cooking time for about 5 minutes. Here’s how:
- Exchange the 2 cups of rice parbussed with 2 cups of regular long grain rice.
- Increase the chicken broth by 3 1/2 cup 4 cups.
The additional liquid ensures that the ordinary rice is cooked properly, so you always end up with perfectly tender and tasty rice. All the rest of the recipe remains the same, and you will always have a delicious meal at a pot to taste.
Celebrate Gras Tuesday
This dirty shortcut rice is perfect for bringing a little magic on Tuesday fat to your dinner table. Whether you get along with the easy version or that you were going to all with livers and gizzards, you will have a dish that is full of flavor of New Orleans and ready to impress. So take your pearls, update Zydeco music and let the good times roll!
Instructions
Heat the bacon fat in a large skillet or a large Dutch oven with a tight cover over medium heat.
Add the onion, pepper and celery to the pan. Cook, stirring often, until the onions are translucent – about 3 minutes. Add the garlic and cook until it is fragrant, be prudent not to burn – about 1 minute.
Add the chopped beef and sausage. Season slightly with the Creole seasoning, then increase heat to the Middle-Elevé. Cook, stirring frequently and breaking the meat with a wooden spoon. Cook until the meat begins to brown – about 8 minutes. Drain excess fat – if you wish.
Add the non -cooked rice and stir to combine. Stir frequently to grill the rice in the fat made – about 5 minutes. Slowly add the broth. Add salt and pepper to taste. Bring to a boil, reduce to simmer and cover closely. Cook for 20 to 25 minutes, stirring several times or until the rice is tender to your liking. Add more Creole or salt and pepper to taste. Garnish with green slices onions, if you wish.
Nutrition
Calories: 632kcal | Carbohydrates: 54g | Protein: 34g | Fat: 29g | Saturated fats: 10g | Polyunsaturated fat: 4g | Monounsaturated fat: 13g | Trans-fat: 0.4g | Cholesterol: 106MG | Sodium: 1075MG | Potassium: 742MG | Fiber: 2g | Sugar: 2g | Vitamin A: 417IU | Vitamin C: 26MG | Calcium: 60MG | Iron: 4MG
