Dirty Rice

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Dirty Rice

Dirty Rice

A Louisiana favorite, our version of this spicy dish uses whole-grain Wehani rice. Long-grain brown rice also works. Traditionally made with chicken liver, which gives it a "dirty" color, we use healthy lean chicken sausage instead.

Serves 6

Prep Time 30 min

Total Time 65 min.

Ingredients

  • 1 1/2 cups Wehani or long-grain brown rice, (see Note)
  • 3 cups reduced-sodium chicken broth
  • 1 tablespoon peanut oil, or canola oil
  • 10 ounces cooked chicken andouille, or other spicy chicken sausage, cut into 1/2-inch pieces
  • 1 1/2 cups chopped yellow onion
  • 1 1/4 cups chopped celery
  • 1 cup chopped green bell pepper
  • 1 cup chopped red bell pepper
  • 2 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme leaves
  • 1/4-1 teaspoon cayenne pepper
  • 1/4 teaspoon salt

Cooking Directions

Step 1

Bring rice and broth to a boil in a large saucepan. Reduce heat to low, cover, and simmer at the lowest bubble until the water is absorbed and the rice is tender, about 50 minutes (see Test Kitchen Note). Remove from the heat and let stand, covered, for 10 minutes.

Step 2

While the rice is standing, heat oil in a large nonstick skillet over medium heat. Add sausage and cook, stirring, until it begins to brown, about 5 minutes. Add onion, celery, green and red bell pepper and garlic and cook, stirring, until the onion is soft, about 5 minutes more. Stir in thyme, cayenne to taste and salt. Stir the sausage mixture into the rice and serve.


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