Issac Toup’s Easy Dirty Rice Recipe, this is the first time I have ever made dirty rice. My husband and I are still on a budget, so a recipe like this couldn’t have came at a better time. I don’t mind being on a budget so much, but I’m reminded of how creative you need to get in order for “some people” not get bored. Or, shout out that ever famous first-world quote, “______ again?” I can eat the same combination on constant rotation: protein, rice and veg. And it’ll never occur to me that I’m bored. I’m just lucky enough to have something on my plate. As a kid, sometimes this was uncertain. Well, my mother always made sure I ate, but there were times she went without to ensure I had enough. Luckily, this recipe combines most of those things (meat,veg+rice) on constant rotation and so it’s not only an affordable recipe, it’s made up of things you probably already have in your pantry.
Adapted from Isaac Toup’s Dirty Rice Recipe
- 1# ground beef
- 3 TB flour
- 3 cloves garlic, crushed and diced
- 1/2 yellow onion, small dice
- ½ cup brown ale
- ½ cup chicken stock
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon cayenne
- 3 cups cooked Jasmine rice
- 4TB neutral oil
- 1 to 2 TB butter
- Salt + Pepper to taste
- In a 10'' - 12'' cast-iron skillet add 1 tablespoon of the oil and heat. Add the meat, season with salt and cook, stirring only occasionally, until crusty browned, then continue cooking until a fond ("brown bits") develops on bottom, about 8 minutes.
- Set the meat aside. Add the remaining 3 tablespoons oil to the same skillet. Add the flour and stir (if necessary, add a little more flour to reach a consistency of wet sand). Cook the roux, stirring, until dark brown (about the color of milk chocolate), 6-8 minutes. Add the garlic and onion and cook, stirring, for 1 minute.
- Deglaze the pan using the beer. Use a wooden spoon to scrape up all the flavorful dark bits. Return the beef to the skillet along with the chicken stock, cumin, black pepper, paprika and cayenne and cook until the liquid has reduced by half, about 10 minutes. Fold in the cooked white rice and the butter and heat through. Serve.