Hot and Spicy, Dirty Rice
Dirty Rice usually has some type of a tomato base in it to make it red, I've actually seen tomato juice used as all of the broth. It also can have anything else you've got laying around the refrigerator. This one is pretty much an "everything, but the kitchen sink" version.Don't be concerned about using this much blacken, the starchiness of the rice will tone it down a lot, and you'll end up with just a little bit of kick.
- 3 Links Chorizo Sausage, about 1 1/4 pound
- Vegetable Oil, for frying
- 1 Large Onion, minced
- 1 Large Green Bell Pepper, minced
- 1 Large Pablano Pepper, minced
- 2 Medium Red Fresno Chili Peppers, minced
- 3 Tablespoons Butt Kickin' Blacken,
- 2 Cups Rice, washed
- 2 Large Roma Tomatoes
- 1 15 Oz. Can Tomato Sauce
- 1 Quart Chicken Broth, as needed
- 1 15 Oz. Can Black Beans, Drained
- 1/4 Cup Butt Kickin' Blacken, Original Recipe
1. Begin by first simmering the sausages in water for about 20 minutes. Let them cool, slice in half, lengthwise, then cut into slices. Set these aside for later.
2. Mince the onion and peppers, and place them in the pot you'll be cooking the rice in. Add some vegetable oil, and cook over medium heat, with the lid on, until they're soft, but not browned.
3. While the vegetables are cooking, you can wash the rice. I usually place it in a straining basket, and run it under cold water while I'm mixing it up with my hand. I'll do this until the water runs clear.
Ron's Note:
You do this to remove the surface starch from the rice. Removing the surface starch will help the rice remain separate after it's cooked.
Ron's Note:
You do this to remove the surface starch from the rice. Removing the surface starch will help the rice remain separate after it's cooked.
4. Turn the heat to high, then add the rice and blacken, and keep stirring until everything coated well, and the rice begins to pop.
5. Add the tomato sauce and enough chicken broth to equal a total of 4 cups liquid. Add the black beans, and stir everything up to make sure that nothing has stuck to the bottom.
6. Leave the heat high until it comes to a boil, then turn it down to simmer for about 20 minutes. don't peak, and don't stir. After 15 minutes, taste it, without stirring, to tell if the rice is done. When done, turn the heat off, and leave the cover on until service, without stirring. If you've cooked in a heavy bottomed pot, it'll keep for about 30 minutes this way.
7. To serve, Stir it lightly, just to blend the ingredients, then fluff with a fork, and plate.
I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
- Whether or not you like this recipe and why.
- How you'd like to see it different.
- Suggestions for new recipes I could post.
- Recipes you've made using Butt Kickin' Blacken.
Hot and Spicy, Dirty Rice
