Creole Dirty Rice

Recipe from Emeril's Delmonico by Spencer Minch, courtesy Emeril Lagasse

Creole Dirty Rice

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    1 tablespoon vegetable oil 1/2 teaspoon salt
    1 tablespoon butter 1/4 teaspoon ground coriander
    1/2 cup chopped yellow onion 1/4 teaspoon ground cumin
    1/2 cup chopped bell pepper 1/4 teaspoon cayenne
    1/4 pound ground pork 2 cups cooked long grain white rice
    1/4 pound chicken livers, pureed 1/4 cup beef stock or canned, low sodium beef broth
    2 bay leaves Dash of Tabasco, or other Louisiana hot sauce, or to taste
    1 tablespoon finely chopped jalapeno


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    • 1

      In a large skillet, heat the oil over medium high heat. When hot, add the butter, onions, and bell peppers and sauté vegetables until tender and lightly caramelized, 4 to 6 minutes. Add the pork and cook, using the spoon to break the pork into small pieces of meat, until well-browned, 1 to 2 minutes. Add the liver puree, bay leaves, jalapeno, salt, coriander, cumin, and cayenne and cook until liver is cooked through and spices are fragrant, 2 to 3 minutes. Add the rice and beef stock and continue to cook, stirring, until well-combined and rice is heated through, 2 to 3 minutes longer. Adjust the seasoning if necessary and add hot sauce to taste.

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