Tuesday, July 12, 2011

Cajun Rice Pilaf

Rice and a Trinity of veggies are first sauteed in butter, then simmered in chicken stock for a wonderful rice side dish that is just as good for pork, as it is for chicken, shrimp, fish, or beef.
Rice and a Trinity of veggies are first sauteed in butter, then simmered in chicken stock for a wonderful rice side dish that is just as good for pork, as it is for chicken, shrimp, fish, or beef.

Cajun Rice Pilaf

This is one of my favorite ways to jazz up some plain rice for a nice side dish. I throw it all in my rice cooker and let it manage the rest, but if you don't own one yet, it can be done right on the stovetop just as you would do regular rice.

The rice is first sauteed in the pan just until it begins to lightly brown and then simmered in stock or broth as for a pilaf, but I won't tell if you just dump it all in together either. To be honest it works either way and I certainly do both depending on how lazy I'm feeling at the time. Without sauteing the veggies and rice, the texture is a bit more puffy than pictured, but it's all good!

It's a very simple but flavorful side dish which is what makes it so nice with just about any protein. You can even add protein in the rice to make this a main dish meal.  First we'll melt a bit of butter in a skillet and saute some Trinity, of course - wouldn't be Cajun without it! Add in a little bit of garlic and stir in the rice. Cook and stir the rice over medium heat until it begins to lightly brown.


Add the seasonings - including some of that fabulous Slap Ya Mama Cajun seasoning {affil link} or your favorite Cajun or Creole seasoning - and transfer to rice cooker, or a lidded saucepan if cooking on the stovetop. Stir in the stock and set timer for regular rice, or if using a saucepan, bring to a boil, reduce to a low simmer, cover and cook about 15 to 20 minutes or until rice is cooked.


A wonderful rice dish, full of flavor and a breeze to make. How easy is that?



Recipe: Cajun Rice Pilaf

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 4 to 6 servings

Ingredients
  • 1/4 cup (1/2 stick) butter
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped celery
  • 1 teaspoon minced garlic
  • 1-1/2 cups long grain rice, uncooked
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon Cajun or Creole seasoning (like Slap Ya Mama) {affil link},or to taste
  • Pinch kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 3 cups chicken stockor broth, or water
Instructions

Add the butter to a medium saucepan and melt. Add the vegetables and saute on medium for about 5 minutes. Add the rice and cook and stir it over medium heat until it begins to lightly brown. Add the seasonings and the chicken stock or water, bring to a boil, reduce heat to simmer, cover and let cook about 15 to 20 minutes or until cooked through and most of the water has been absorbed. Use a fork to fluff before serving. Serve as a side dish.

For the Rice Cooker: Add everything to the rice cooker and add water to the 2-1/2 cup line. Close and set for regular rice. May also skip the saute, add all the ingredients to the cooker and slicing cold butter on top. Give it a good stir to mix well and set for regular rice.

Variation: Use a variety of proteins to make this a main dish meal. Try smoked sausage, andouille sausage, diced ham, cooked chopped chicken, crumbled cooked bacon, raw shrimp, or any combination.

Source: http://www.deepsouthdish.com

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Check These Recipes Out Too Y'all!

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Posted by on July 12, 2011
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