New Soul Creole Dirty Rice

Total Time:
1 hr 15 min
Prep:
20 min
Inactive:
5 min
Cook:
50 min

Yield:
4 cups to serve 6
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 tablespoon pure olive oil
  • 1 sweet onion, chopped
  • 2 stalks celery, chopped
  • 1 poblano chile, cored, seeded, and chopped
  • 3 garlic cloves, very finely chopped
  • 4 ounces chicken livers, finely chopped, or chicken andouille sausage, casings removed and finely chopped
  • 1 cup long-grain white or jasmine brown rice
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons paprika
  • 1/4 teaspoon cayenne pepper
  • 2 cups water
  • 1 cup coarsely chopped collard greens, finely chopped (about 4 ounces)
  • Coarse kosher salt and freshly ground black pepper
  • 2 green onions, trimmed and thinly sliced
  • Hot sauce, for serving
Directions
  • Heat the oil in a large skillet over medium heat. Add the onion, celery, and poblano and cook until soft, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the chicken livers and cook until no longer pink, about 3 minutes. Stir in the rice, thyme, paprika, cayenne pepper, the 2 cups water, and chopped collard greens. Season with 1/2 teaspoon of coarse salt and freshly ground black pepper. Increase the heat to medium-high, and bring to a boil. Cover and decrease the heat to simmer. Cook until the rice is tender, about 18 minutes, or for brown rice, about 35 minutes.

  • Remove from the heat and let rest, covered, for an additional 5 minutes. No peeking! Add the green onions and fluff with a fork to combine. Taste and adjust for seasoning with salt and pepper. Serve warm with hot sauce on the side.


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    This recipe is featured in:

    Healthy Eating on a Budget