This variation on the New Orleans classic, dirty rice, substitutes ground pork for chicken giblets and sausage. It's a great accompaniment to chicken and pork dishes as well as duck. Delicious, Quick Side Dishes

Jan Birnbaum
October 2002

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Recipe Summary test

active:
25 mins
total:
40 mins
Yield:
6
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Ingredients

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Directions

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  • In a large saucepan, heat the olive oil until shimmering. Add the pork and cook over high heat, breaking up the meat with a wooden spoon until it's no longer pink, about 5 minutes. Add the onion, garlic and jalapeño; cook, stirring, until softened, about 5 minutes. Add the coriander, cumin and cayenne and stir until fragrant, 30 seconds. Add the rice and cook, stirring, until chalky white, about 3 minutes. Add the stock, salt and bay leaves; bring to a boil. Reduce the heat to low, cover and simmer until the rice is tender, 15 to 20 minutes. Fluff with a fork and stir in the scallions.

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Make Ahead

The cooked rice can be refrigerated for up to 2 days. Reheat in a covered baking dish in a 325° oven. Stir in the scallions just before serving.

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