Dirty Rice

Dirty Rice: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020 Ingredients:

1 cup (190 g) brown basmati rice

2 cups (475 ml) plus 2 tablespoons (28 ml) no-sodium chicken broth, divided

2 slices nitrate-free turkey bacon

2 links (each 3 ounces, or 85 g) spicy chicken or turkey sausage

2 teaspoons (10 ml) olive oil

1/2 yellow onion, finely chopped

1 stalk celery, finely chopped

1/2 green bell pepper, seeded and finely chopped

1/2 teaspoon each salt and fresh-ground black pepper, or to taste

1/2 teaspoon cayenne pepper

1/2 teaspoon paprika

1/2 teaspoon garlic granules

3 tablespoons (12 g) chopped fresh parsley, optional

Cooking Instructions:

Bring the rice and 2 cups (475 ml) of the broth to a boil in a medium saucepan over high heat. Stir, reduce the heat, cover, and simmer for 45 to 50 minutes, or until the liquid is absorbed and the rice is tender. Stir, remove from the heat, and fluff with a fork.

At the end of the rice cooking time, add the bacon to a large skillet or Dutch oven over medium heat. Remove the sausage from the casing and crumble into the pan. Cook for about 5 minutes or until beginning to brown. Flip the bacon and remove it from the pan when it is crisp to drain on a paper towel. Add the olive oil, onion, celery, and bell pepper, and cook for about 4 minutes. Stir in the salt, pepper, cayenne, paprika, and garlic and continue to cook until the vegetables are tender and the sausage is cooked through, stirring frequently—reduce the heat if the veggies brown too fast. Add the remaining 2 tablespoons (28 ml) broth to the pan and stir to release any stuck veggies, meat, or spices. Fold in the hot rice and parsley. Crumble the bacon and fold in. Adjust the seasonings to taste and serve piping hot.