Dirty Rice is a staple dish in our home. It's full of flavor, adapts to a wide variety of seasonal vegetables and spice blends, and is satiating without being overly filling. While the ingredients may change every time I make this recipe, one thing's for certain, I never make this simple one pot meal with brown rice. After years of religiously choosing brown over white rice, I can hardly stand the taste and texture anymore. Hand parched wild rice is always my first option, but for dishes like this, Jasmine or Basmati is the way to go! Despite it's health claims, I simply find brown rice too heavy and taxing on my gut. I love the post written HERE, as it basically sums up my thoughts and closes the case on brown vs. white rice debate.
Soaking the rice ahead of time for a few hours will promote digestion and nullify anti-nutrients. Soaking grains, rice, and nuts/seeds has become almost second nature in my kitchen and the health benefits can be noticed do to the continual practice of soaking these ingredients.
Play around with the ingredients and let me know what you come up with. Are you a rice eater? I'd love to hear your input about the brown vs. white rice debate. Enjoy!
- 1 cup uncured Ham Steak, cut into small pieces (optional)
- 1/2 cup diced Onion
- 1 large Carrot, diced
- 1 cup diced Sweet Potato
- 2 Tbsp Frank’s Finest Mexican Spice Blend
- 1.5 cups organic Basmati Rice, soaked in 3 cups of spring water for 3-4 hours
- About 3-4 cups homemade Chicken or Vegetable Stock
- sea salt, to taste
- A few drops of Butter
1) First prep your ingredients. Cut up your veggies and chop your bacon or smoked ham hock.
2) Render the bacon with the onion, or cook your ham hock in some lard or coconut oil w/ the onions. Cook until the onions are translucent, about 3-4 minutes over medium-high heat.
3) Add the rice, stir to combine, and cook until the rice begins to turn brown. This will bring out the nuttiness and flavor of the rice.
4) Stir in your seasonings, then add the remainder of the vegetables. Add enough chicken stock to cover the veggies/rice mixture by about 1/2 an inch. Cover, and cook for about 15 minutes. Continue to check on the doneness of the rice, adding more chicken stock if needed.
5) Once your rice is tender and the vegetable are cooked thru, season with sea salt and add a few dollops of real raw butter.
6) Serve and enjoy!