Bayou-Style Savory Rice
Experience the rich flavors of Louisiana with this Bayou-style dirty rice made with Texmati rice and homemade Creole seasoning. This savory dish combines aromatic vegetables and succulent ground meat, creating a festive meal perfect for gatherings. Each bite bursts with spices and the essence of the South, making it an unforgettable centerpiece for any occasion.
ingredients
- 200g Texmati rice
- 500ml chicken broth
- 14g bacon fat
- 450g ground beef or pork
- 75g diced onion
- 75g diced bell pepper
- 75g diced celery
- 2 cloves garlic, minced
- 5g paprika
- 1.5g dried thyme
- 1.5g dried oregano
- 1.5g onion powder
- 1.5g garlic powder
- 1.5g black pepper
- 1.5g cayenne pepper (to taste)
- 200g cooked chicken livers, chopped (optional)
- 2 green onions, sliced (for garnish)
- Salt to taste
steps
- 1.
Rinse the Texmati rice under cold water until the water runs clear, then drain.
- 2.
In a large pot, heat bacon fat over medium heat.
- 3.
Add the onion, bell pepper, and celery; sauté until tender, about 5 minutes.
- 4.
Stir in the garlic and cook for another minute until fragrant.
- 5.
Add the ground meat, breaking it up with a spatula, and cook until browned, about 5-7 minutes.
- 6.
Sprinkle in the paprika, thyme, oregano, onion powder, garlic powder, black pepper, cayenne pepper, salt, and mix well.
- 7.
Stir in the Texmati rice, ensuring it’s coated with the meat and vegetable mixture.
- 8.
Pour in the chicken broth and bring to a boil.
- 9.
Reduce the heat to low, cover the pot, and simmer for 20 minutes or until the rice is tender.
- 10.
If using chicken livers, stir them in just before serving.
- 11.
Fluff the rice with a fork, garnish with green onions, and serve hot.
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