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Dirty rice is a favorite in the deep south, including New Orleans! The dish gets its name because of the addition of meat, giving the rice a dark appearance. Typically, the meat used is chicken livers and giblets. This version uses a blend of ground beef and pork.

Southern Dirty Rice
(Makes 4 to 6 servings)

1 tbsp (15 mL) cooking oil
1 medium onion, finely chopped
3 ribs celery, very thinly sliced
125 g (1/4 lb) extra lean ground beef
125 g (1/4 lb) lean ground pork
1 teaspoon (5 mL) Creole Seasoning (recipe follows)
2-1/2 cups (625 mL) cooked white rice
3 green onions, thinly sliced

In a large skillet over medium heat, heat oil. Add onion and celery; cook and stir until onion is soft and celery is tender-crisp, about 6 or 7 minutes. Add ground beef and ground pork; cook until meat is browned, stirring often to break up. Drain off any fat. Add seasoning, rice and green onions. Cook for a few minutes until rice is heated through. Taste and add more seasoning, if desired.

For more information about New Orleans food, including a glossary of Creole and Cajun food specialties, check out our RoomPlanners June 2010 issue! This special issue profiles New Orleans style food, architecture, culture and interior design.

Click on the magazine cover to the left, or on the link below.