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Cajun Dirty Rice with Old Dauphin Way


  • 1 1/2 cups long-grain rice

  • 2 cups chicken broth

  • 2 cups water

  • 3 tablespoons vegetable oil

  • 1 pound of ground beef or pork

  • 5 garlic toes minced

  • 1/2 onion, chopped

  • 2 ribs celery, chopped

  • 1/2 green bell pepper, or 1 to 3 jalapeños, seeded and chopped

  • 2 tablespoon Old Dauphin Way

  • 2 green onions, chopped

  • Cook the rice: Cook the rice according to the package instructions, but use chicken broth for one-third of the cooking liquid. For example, if the package says to use 3 cups of water for 1 1/2 cups of rice, use 2 cups of water and 1 cup of chicken broth.

  • Once the rice has finished cooking, remove it from the heat and let sit for 5 minutes. Turn the rice out onto a sheet pan and drizzle 1 tablespoon of vegetable oil over it. Mix to combine and let cool.

  • Brown the pork or ground beef and vegetables:

  • Add the ground pork and increase the heat to high. Allow the meat to brown before stirring. As soon as the pork/beef starts to brown, add the final tablespoon of oil and add the celery, bell pepper or jalapeños, and onions.

  • Brown them all over medium-high heat. You may notice the bottom of the pan getting crusty. Keep it from burning by lowering the heat if needed. Deglaze the pan using the rest of the chicken broth by scraping the bottom of the pan with a wooden spoon.

  • 2 tablespoon Old Dauphin Way

  • and turn the heat to high. Boil away most of the chicken stock and then add the cooked rice. Toss to combine.

  • Turn off the heat and mix while adding the green onions:

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