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Dirty Rice Recipe with Ground Beef - Paula shares how to make dirty rice from scratch, and this healthy Southern recipe is a must-try for an easy family dinner idea.
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Dirty Rice Recipe with Ground Beef: https://www.pauladeen.com/recipe/paula-deen-cuts-the-fat-dirty-rice/
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0:01
- Good mornin', y'all.
0:03
Are y'all ready to do somethin' maybe a little dirty?
0:07
Are we on the wrong channel for that? (laughs)
0:11
Well, the dirty I'm talkin' 'bout, y'all, is dirty rice.
0:18
This sounds real Cajun-y, bayou-y to me.
0:22
I have a feeling that it came outta Louisiana.
0:25
And Michael and I love dirty rice.
0:29
Oh, oh, oh, I hurt my shoulder.
0:31
Y'all, I can't hardly lift anything heavy.
0:35
I'm gonna start with two cups of water in my sauce pan,
0:40
and when it comes to a boil, I'm gonna stir in my rice,
0:44
cut it down on simmer,
0:46
and cook it until almost all the water is absorbed from it.
0:51
First step, easy-peasy.
0:53
Our water has come to a boil, y'all,
0:56
so I'm gonna put in the one cup of long grain brown rice.
1:01
Gonna give it a stir, let it come back to a boil,
1:05
and then I'm gonna turn the heat down on it,
1:09
and let it cook until almost all the water is gone from it.
1:14
- [Theresa] How long would that be, Paula?
1:15
- I don't know, you know, maybe 20, 25 minutes, Theresa.
1:19
You know, I'm gonna be right here,
1:20
so I'm gonna be checkin' it.
1:22
I'm not gonna let it get out from underneath me.
1:27
- [Theresa] That sounds like somethin' Aunt Peggy would say.
1:29
- (laughs) Really?
1:30
- [Theresa] Mm-hmm.
1:31
- Well, you know that time, every time I opened my mouth,
1:34
my mama comes out?
1:36
I said I need to have one printed,
1:37
every time I open my mouth, my Aunt Peggy comes out.
1:41
(laughs) All right.
1:43
So I'm gonna go ahead and turn that down.
1:48
By the way, this recipe is in "Cuts the Fat."
1:52
- [Theresa] So we're lightening it up.
1:54
- Yeah, we gonna lighten it up a little bit.
1:55
But you know what? It's rice, you know?
2:00
- [Theresa] But it's brown rice, so this is-
2:01
- It is brown rice, so that's one step,
2:03
but you can fatten it or lighten it,
2:07
whichever way you choose to go.
2:10
All right, y'all, let's get on
2:14
with our dirty rice.
2:16
Our rice is cooked.
2:19
I'm gonna heat up our skillet.
2:21
You know, this dish happens to have
2:24
a whole lot of stuff that's good to ya,
2:28
good for you, like antioxidantS, vitamin A, vitamin C,
2:33
so this could be
2:36
the South's chicken soup.
2:39
Who knows?
2:40
Now, I'm gonna put a little olive oil, like one tablespoon,
2:45
in the pan, and I'm just gonna crumble up my ground beef,
2:53
and cook it till it's brown.
2:58
And let's see, I think I'll go ahead
2:59
and add a little salt to it now.
3:03
Add a little black pepper.
3:04
It's not gonna hurt to go ahead
3:05
and get the seasonin' in it early.
3:08
Oh, here's some salt in there, there you go.
3:12
All right, and then over here,
3:15
we've got all these nice vegetables.
3:18
We got green bell pepper, yellow bell pepper,
3:22
celery, garlic, green onions or spring onions, or scallions,
3:28
I don't know what y'all call 'em.
3:29
We always called 'em a spring onion when I was growin' up.
3:32
And of course, little hot sauce
3:38
to help wet your whistle,
3:42
or get your whistle goin'.
3:46
All right, so just one half a pound of ground beef.
3:51
And I think we got about that much in chicken livers,
3:54
don't we, Theresa?
3:56
- [Theresa] Yes, ma'am.
3:57
- 'Bout a half a pound?
3:58
- [Theresa] Half a pound.
3:59
- All right, so I wanna share with y'all
4:04
what I did.
4:05
These need to be chopped up.
4:10
I really don't like raw chicken, period,
4:13
on my blocks, my choppin' blocks,
4:18
so what I did with the chicken liver
4:20
is I took my scissors and I just cut 'em just like that,
4:24
and it works beautifully.
4:26
And then I sprayed my scissors with a antibacterial spray
4:31
that kills up to 99.9% virus, bacteria, and all that.
4:37
So the scissors work real, real good
4:40
on the chicken livers.
4:44
(ground beef sizzling)
4:46
You know, it's funny,
4:49
most men adore liver.
4:53
They adore liver, which is so surprising to me,
4:57
but I hear
5:00
more men likin' it than women.
5:05
But I like it.
5:11
I wouldn't wanna eat it once a week.
5:13
Speakin' of chicken livers,
5:16
there's the biggest liver of all
5:18
that's just walked in this house. (laughs)
5:21
- I love chicken liver.
5:22
- I was just tellin' 'em that.
5:25
I was just tellin' 'em that, Michael.
5:27
- I can remember, when I was a little boy,
5:30
you get to pick what you wanted for your birthday-
5:33
- Uh-huh. - So I picked chicken livers.
5:34
And I know you find it hard to believe,
5:36
but I kinda overate,
5:40
ate too many chicken livers.
5:41
- [Paula] I don't believe it. (laughs)
5:44
- I swear for the next couple of years,
5:45
I never ate another one.
5:47
- Oh, I'm surprised,
5:51
because I know you've told me as, a kid,
5:53
you just wouldn't hardly eat anything,
5:56
that you would spit out your food
5:58
and hide it in your mama's plants
6:01
that were sittin' around the table.
6:03
- [Michael] It was mostly vegetables.
6:05
I would give them to Hank, or the dog.
6:08
- (laughs) Or the plant if it was sittin' near the table.
6:12
- Or swallow 'em.
6:13
I mean, I never tasted a green pea, ever.
6:19
- [Paula] And eggplant was totally-
6:21
- Eggplant, (indistinct) if it were green, purple,
6:23
wasn't gonna happen.
6:24
- (laughs) All right, so Michael,
6:29
do you remember that wonderful liver that we had
6:31
when we spent three months out there in L.A.
6:34
with "Dancin' with the Stars?"
6:38
We found this restaurant that we could walk to
6:41
from our hotel room.
6:43
We were stayin' at the Montage, I think.
6:45
- Uh-huh. - And it was
6:48
somethin' in the Alley, wasn't it?
6:50
- Yeah. - Restaurant in the Alley?
6:52
- Yeah. - Wasn't Cafe in the Alley,
6:54
it was-
6:55
- [Man] Bistro in the Alley,
6:56
or somethin' like that? - I can't remember.
6:58
- [Man] It was right off of-
6:59
- In the lane, yeah.
7:00
It was on the corner of the lane and the street.
7:04
And so we went in to eat one night
7:07
and Michael saw the liver,
7:10
and he said, "I am gettin' the liver."
7:13
And it was thick, y'all, it was like a steak.
7:17
It was out of this world, wasn't it?
7:19
- [Michael] Mm-hmm, it was good.
7:21
- Weren't we in Beverly Hills-
7:23
- Yeah. - Wasn't it?
7:24
Yeah, that's what I thought.
7:26
All right, so now I'm gonna add my chicken livers
7:28
that I've cooked, that I have cut up.
7:32
And I'm just gonna cook these for two or three minutes.
7:36
They don't need much. They cook very, very quickly.
7:43
Very quickly.
7:46
All right, I'm gonna put this in some scalding water.
7:51
- [Michael] One of the steakhouses here that used to have...
7:54
Well, one day, the special was all-you-can-eat
7:57
livers and onions.
7:57
- [Paula] Yes, I remember that.
7:59
- Hank and I used to go.
8:02
Oh, my goodness.
8:02
- [Paula] And put a hurtin' on 'em.
8:04
- Yeah, I don't think they made any money that day
8:05
off of us anyway.
8:06
- [Paula] (laughs) You know, they quit servin' liver.
8:10
- [Michael] I know, probably 'cause of me and Hank. (laughs)
8:14
- I know it. (laughs) I know it.
8:18
All right, I'm gonna turn this up a little bit.
8:21
All right now, I'm gonna pour our chicken livers
8:23
and our ground beef
8:27
on some paper towels to drain.
8:30
I'm gonna add a tablespoon of butter in the same pan.
8:34
We don't have to wash it or anything.
8:36
And then I'm gonna add my bell pepper,
8:40
(ingredients sizzling)
8:43
my celery,
8:47
my yellow bell pepper,
8:51
and we're gonna cook this for about five to six minutes,
8:54
or until it's kinda tender.
8:57
And our one clove of garlic,
9:01
and our green onion.
9:07
- [Michael] What do they call that, the trilogy?
9:10
- Yeah,
9:13
celery, onions, and bell pepper is the trinity.
9:15
- Trinity. - Yes,
9:19
that they refer to in Louisiana.
9:23
So this is dirty rice I'm makin', Michael.
9:25
Did I tell you that?
9:27
- No. - Okay.
9:28
It is, it's dirty rice.
9:31
So I've got the long grain brown rice cooked,
9:37
and our meats are done.
9:40
And when this gets softened,
9:43
I'm gonna add everything together,
9:46
and we're gonna have dirty, dirty rice. (laughs)
9:52
I just like sayin' it, dirty rice.
9:55
Okay, this is ready, y'all.
9:58
So I'm gonna add our meats
10:00
(ingredients sizzling)
10:05
into our skillet,
10:09
and our cup of rice that we cooked earlier.
10:14
It's still steamin'.
10:16
And it's like sticky rice. I adore sticky rice.
10:23
I'm swallowin' all (indistinct).
10:25
I'm about to choke. (laughs)
10:29
(Paula coughs)
10:31
Whoa! (Theresa speaks indistinctly)
10:34
Oh, gosh, I hadn't cooked dirty rice in so long, Michael.
10:41
I just don't ever think about it.
10:46
So now, when I plate this up,
10:50
or bowl it up, put it in the bowl
10:51
that I'm gonna serve it in...
10:54
Look how pretty that looks.
11:01
Pretty, pretty, pretty.
11:05
I would chop it with some nice fresh parsley,
11:12
but I can't remember
11:15
to buy the parsley to plant in the gardens.
11:18
So I do have some dried, so I'll just sprinkle a little,
11:23
a little dried on it.
11:24
Just gives it a little bit more green.
11:28
Michael, would you share a taste of dirty rice with me?
11:32
- [Michael] Yeah, I guess so.
11:33
- Okay. - If I have to.
11:35
- [Theresa] Paula, you add any hot sauce?
11:37
- I'm gonna let Michael, maybe.
11:40
What do you think?
11:43
- Yeah. - I can add a little,
11:44
and then let Michael-
11:47
- [Theresa] Put more on his.
11:49
- Yes, because there's no way
11:50
I can get it hot enough for him.
11:54
There you go, Michael. Can you reach that?
11:56
- [Michael] Yeah.
12:03
- Oh, my gosh, this looks delicious.
12:09
All right.
12:11
Oh, good, we're gonna share a bowl.
12:16
And I'm gonna get a couple of spoons.
12:33
Mm-mm, cut that off (indistinct).
12:38
Okay, here you go.
12:44
Can you kinda turn this way a little bit? (laughs)
12:47
No? (laughs) Yes?
12:53
Hmm.
12:56
Looks good, doesn't it?
12:57
- [Michael] Uh-huh.
13:00
- It's gonna be hot though, Michael.
13:05
- Oh, it's good.
13:06
- Isn't it good?
13:08
- Mm-hmm. - Eat up.
13:11
Mm, mm, mm.
13:15
So good.
13:21
Do you want some more hot sauce on yours?
13:23
- [Michael] Mm-mm.
13:27
- You're gettin' that little bit of...
13:32
- Flavor?
13:33
- Uh-huh, just a little bit of kickin' of a flavor.
13:41
So yummy, y'all.
13:45
And remember... (laughs)
13:47
You just had to snag my big piece of meat off! (laughs)
13:52
And remember what I said about it
13:57
bein' full of good stuff? (laughs)
14:02
Oink. (laughs)
14:09
Yum. - Delicious.
14:12
- And good for you, yay.
14:16
Best dishes and love, y'all.
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