In a skillet, cook the ground beef and sausage until almost completely brown.
Add the onion and celery. Cook for an additional five minutes, then drain off the fat.
In a separate pot, combine the water, dirty rice mix, tomatoes, and kidney beans.
Bring to a boil and add in the cooked meat.
Return to bubble, cover, and simmer for 25 minutes.
In a skillet over medium heat, brown the ground beef, sausage and onion; drain.
In a large pot, combine rice mix, broth and water.
Add Rotel, kidney beans.
Bring to boil, then add meat mixture.
Return to boil, reduce heat, and cover, stirring occasionally. Cook for 25 minutes, until rice is easily fluffed with fork.
In a skillet over medium heat, brown the ground beef, sausage, and onion; drain.
In a large pan, combine rice mix and 2 cups water. Add diced tomatoes and chilies. Stir in the kidney beans. Bring to a boil, then add meat mixture. Season with salt and pepper. Return to boil, reduce heat, and cover, stirring occasionally. Cook for 25 minutes, until rice is easily fluffed with a fork.
/4 cup of dirty rice.
For the Rice:
Heat the
Brown 1 pound ground beef or turkey and drain.
Combine dirty rice mix, meat and 2 1/2 to 3 cups water.
Bring to a boil.
Add additional rice.
Reduce heat, stir, cover and simmer over low heat for 20 to 25 minutes or until rice is cooked.
Remove from heat, let stand 5 minutes.
Makes about 6 servings.
boil. Whisk in the dirty rice mix and return to a
Brown ground beef and sausage. Add onions and cook until soft. Add seasoning salt and garlic powder.
Add dirty rice mix and water.
Cook until liquid is gone over low heat.
Cook brown rice according to package directions. Remove
and stir in the brown rice. Reduce the heat to a
tick a lot).
Add rice and cook 3 to 4
dditional 5 minutes.
Add Cajun seasoning, salt, beef stock, Worcestershire
Put the water and 1 tablespoon of vegetable oil in a large pot and boil.
In a large skillet add a tablespoon of vegetable oil, brown the ground beef.
Cook the green chilies, minced garlic, bell pepper and onions with ground beef and drain.
Add seasonings. After meat is brown add the rice mixture to the meat and mix well. Then add to the boiling water and follow instructions on the package.
Usually takes about 25 to 30 minutes.
Preheat the cooker on high, while you perform the next steps.
Lightly cook bacon, until fat begins to run.
Prepare chicken livers, removing any gristle, and chop fine. Add veggies, and cook for no more than a few minutes, stirring frequently.
Add livers and ground pork to pan, and cook gently - DO NOT Overcook!
Pour broth, spices, and rice, in with the livers and ground pork, and bring to a boil, then add ALL to crock pot.
Cook on HIGH for 2 to four hours.
Heat oil in a heavy Dutch oven over medium high heat. Sear chicken on all sides until browned. Stir in dirty rice mix and water. Stir in crawfish, shrimp, sausage, mushrooms, bell pepper, onion and garlic. Bring mixture to a boil, and stir. Reduce heat, cover and simmer until rice is tender, and moisture is absorbed, 25 to 30 minutes.
Brown sausage and onion; add kidney beans and tomatoes.
Add salt and cumin.
Simmer 25 to 30 minutes.
Near the end, add celery.
For a milder taste, can add 1/2 cup rice and 3/4 cup water.
Tastes better reheated.
Stir.
Add 2 cups rice. Mix in and cover and
Combine all ingredients except rice and soup in a large Dutch oven and cook slowly for 4 hours, stirring once in a while.
Brown gizzards and livers in oil until done.
Add onion, green onions, garlic, salt, parsley, celery and bell peppers.
Stir-fry for about 2 minutes on medium heat, stirring constantly.
Do not overcook.
Vegetables should be a little crispy; drain if necessary.
Add red pepper.
Pour this mixture into a large bowl. Add cooked rice; mix well.
This will taste better the next day.
In 10-inch skillet over medium-high heat, cook livers, green pepper, celery and garlic in butter until vegetables are tender, stirring often.
Stir soup mix, water and hot pepper sauce into skillet.
Heat to boiling; stir in rice.
Reduce heat to low. Cover; simmer 20 minutes or until rice is tender.
Makes 6 servings.
Add onion, bell pepper and garlic to roux; stir, then put in large pot.
Stir in water.
Add meats and stir.
Cook 1 1/2 hours over low heat, stirring occasionally.
Stir in parsley, then green onion.
Add cooked rice to meat mixture, a little at a time.
Mix well until all rice is added.
Eat hot or cold.
Freezes well. Makes 12 to 14 servings.