Dirty Rice

Gluten Free
Dairy Free
Health score
9%
Dirty Rice
49 min.
8
190kcal

Suggestions


Welcome to a culinary adventure with Dirty Rice, a dish that beautifully marries flavor and tradition! This gluten-free and dairy-free recipe is not just a side dish; it's a celebration of rich, savory ingredients that will tantalize your taste buds and leave you craving more. With a preparation time of just 49 minutes, you can whip up this delightful meal for up to 8 people, making it perfect for family gatherings or casual get-togethers with friends.

Imagine the aroma of sautéed chicken livers and ground pork mingling with the vibrant notes of fresh herbs and spices. The combination of celery, green onions, and jalapeño pepper adds a refreshing crunch and a hint of heat, while the cooked rice serves as a hearty base that soaks up all the delicious flavors. Each bite is a delightful experience, with a caloric breakdown that ensures you can enjoy this dish guilt-free, as it balances protein, fat, and carbohydrates beautifully.

Whether you're looking to impress your guests or simply want to indulge in a comforting meal, Dirty Rice is the perfect choice. So, roll up your sleeves and get ready to create a dish that not only nourishes the body but also warms the soul. Let's dive into the world of flavors and textures that this classic recipe has to offer!

Ingredients

  • tablespoons canola oil 
  • 0.5 cup celery finely chopped
  • 0.5 cup chicken livers (8 to 10 medium livers)
  • 1.5 cups chicken stock see divided
  • 0.5 teaspoon chili powder 
  • cups rice cooked
  • tablespoons parsley fresh chopped
  •  garlic cloves minced
  • 0.3 cup green onions chopped
  • 0.5 teaspoon ground pepper 
  • 0.3 pound ground pork 
  •  jalapeno finely chopped
  • 0.8 cup onion finely chopped
  • 1.5 teaspoons salt 

Equipment

  • food processor
  • frying pan

Directions

  1. Puree chicken livers in a food processor.
  2. Heat oil in a large skillet over high heat; add liver and pork, and cook, stirring, until browned, about 4 minutes. Stir in salt, pepper, and chili powder, and cook 2 minutes more.
  3. Add 1/4 cup stock, and cook until evaporated, about 8 minutes, allowing mixture to brown and stick to skillet. Stir in onion and next 3 ingredients, and cook until well browned and sticking to skillet, about 8 minutes.
  4. Add remaining 1 1/4 cups stock, and cook 2 minutes, stirring to loosen particles from bottom of skillet.
  5. Add green onion, parsley, and rice, remove from heat, and stir thoroughly.

Nutrition Facts

Calories190kcal
Protein17.13%
Fat38.39%
Carbs44.48%

Properties

Glycemic Index
40.75
Glycemic Load
18.45
Inflammation Score
-8
Nutrition Score
14.191739009774%

Flavonoids

Apigenin
2.34mg
Luteolin
0.1mg
Isorhamnetin
0.75mg
Kaempferol
0.18mg
Myricetin
0.17mg
Quercetin
3.62mg

Nutrients percent of daily need

Calories:189.91kcal
9.5%
Fat:8g
12.3%
Saturated Fat:1.81g
11.33%
Carbohydrates:20.85g
6.95%
Net Carbohydrates:19.97g
7.26%
Sugar:1.66g
1.84%
Cholesterol:62.57mg
20.86%
Sodium:528.54mg
22.98%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.03g
16.06%
Vitamin B12:2.55µg
42.51%
Vitamin A:1851.52IU
37.03%
Vitamin K:30.19µg
28.76%
Folate:101.54µg
25.39%
Selenium:17.27µg
24.67%
Vitamin B2:0.36mg
21.03%
Manganese:0.39mg
19.32%
Vitamin B3:3.12mg
15.59%
Vitamin B6:0.31mg
15.43%
Vitamin B5:1.3mg
13.01%
Vitamin B1:0.19mg
12.7%
Phosphorus:116.51mg
11.65%
Iron:1.89mg
10.5%
Vitamin C:8.57mg
10.38%
Copper:0.16mg
8.18%
Zinc:1.14mg
7.6%
Vitamin E:0.92mg
6.11%
Potassium:209.57mg
5.99%
Magnesium:18.8mg
4.7%
Fiber:0.87g
3.5%
Calcium:23.6mg
2.36%
Source:My Recipes