Dirty Rice 

 

| Recipes | Editorial Staff
testkitapproved

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.

WHAT’S HOT

Open-Faced Grilled Cheese with Smoked Avocado and Tomato Compote

Dominique Crenn makes grilled cheese for the 18-and-older crowd » tthearts566 SHARES

Halibut Carpaccio with Nectarines, Radish and Lime

Recipe from the Tasting Table Test Kitchen » tthearts332 SHARES

To learn more, read In the Kitchen With: Isaac Toups in our National edition.

Dirty Rice

Yield: 4 servings

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

  • INGREDIENTS
  • 4 tablespoons vegetable oil

    1 pound ground brisket (or 1 pound of ground beef)

    1 teaspoon salt

    3 tablespoons flour, plus more as needed

    3 cloves garlic, crushed

    2 scallions, thinly sliced (plus more for garnish; optional)

    ½ cup brown ale (preferably Abita)

    ½ cup chicken stock

    1 teaspoon ground cumin

    1 teaspoon ground black pepper

    1 teaspoon paprika

    1 teaspoon cayenne

    3 cups cooked white rice (preferably Jazzmen)

    1 to 2 tablespoons butter

DIRECTIONS

1. Heat a thick-bottomed skillet over medium-high heat for 3 to 4 minutes. Add 1 tablespoon of the oil and heat. Add the meat and salt and cook, stirring only occasionally, until browned, then continue cooking until a fond ("brown bits") develops on bottom, about 8 minutes.

2. Transfer the meat to a plate and return the skillet to the heat. Add the remaining 3 tablespoons oil. 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 scallions and cook, stirring, for 1 minute.

3. 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 cook briefly until hot. Sprinkle with scallions, if using. Serve.

  • article-action-print
  • article-action-savetodo
  • article-action-forward
  • article-action-report
(required)
(required)
(required)
am-btn-send
X
Signup
Tasting Table Join