Dirty
Rice
1
lb ground pork (not pork sausage)
2 or more Jalapenos or Serano peppers (diced, see below)
1/2 cup Anaheim peppers
1/2 cup green onions (diced, see below)
1/4 cup lime juice
3-4 rounded tablespoons powdered Cumin
2 tablespoons Cilantro (diced, see below)
1/2 teaspoon Cayenne pepper
1 teaspoon Oregeno
1/4 cup tablespoons Worchestershire sauce
10-12 cloves fresh garlic
1.5 cups uncooked Jasmine rice or any long grain rice, see below
2 1/2 cups chicken broth (for cooking rice)
2 or more Jalapenos or Serano peppers (diced, see below)
1/2 cup Anaheim peppers
1/2 cup green onions (diced, see below)
1/4 cup lime juice
3-4 rounded tablespoons powdered Cumin
2 tablespoons Cilantro (diced, see below)
1/2 teaspoon Cayenne pepper
1 teaspoon Oregeno
1/4 cup tablespoons Worchestershire sauce
10-12 cloves fresh garlic
1.5 cups uncooked Jasmine rice or any long grain rice, see below
2 1/2 cups chicken broth (for cooking rice)
Cook
rice per package directions using chicken broth in substitution for water.
Set aside.
Alternative rice directions: Place 1.5 cups uncooked rice in 2 1/2 qt sauce pan. Pour in 2 1/2 cups chicken broth. Bring to low boil, cover and turn stove to low for 15-20 minutes. Set aside.
Cook pork until done in large skillet and drain off fat. Set aside until cooled.
Crumble pork using either a food processor until fine, or crumble by hand until fine. Place back in large skillet.
Cut stems off of Jalapeno and Aneheim papers. For the Aneheims, remove the inner core/seeds by inserting a butter knife into the open end and cutting around inner portion of each pepper (like cutting a grapefruit) and remove the core and seeds.
Put Jalapenos, Aneheim pepper, green onion, Cilantro and garlic into food processor and "nearly" liquify it. (Or dice these by hand very fine.) Add to the skillet with the pork.
Add Cayenne pepper, Cumin, Oregeno, Worchestershire sauce and lime juice to the pork. Cook pork mixture covered for 5 minutes, stirring well. Stir in cooked rice well, cook until rice is thoroughly reheated and until excess liquid evaporates.
NOTE: The pork can be smoked in a smoker prior to cooking in the skillet for fuller flavor. If smoke flavoring is desired for stove-top cooking, add 2 teaspoons of liquid smoke to pork as it's cooking in a covered skillet.
NOTE: Chicken or Turkey can be substituted for pork. Cut 2/3 pound chicken breast into small cubes and soak in soy sauce or Worchestershire sauce for a couple hours if a darker coloring is desired (so the rice looks "dirty"). Cook chicken and drain off fat, let cool. Crumble in food processor or shred and chop until very fine.
Alternative rice directions: Place 1.5 cups uncooked rice in 2 1/2 qt sauce pan. Pour in 2 1/2 cups chicken broth. Bring to low boil, cover and turn stove to low for 15-20 minutes. Set aside.
Cook pork until done in large skillet and drain off fat. Set aside until cooled.
Crumble pork using either a food processor until fine, or crumble by hand until fine. Place back in large skillet.
Cut stems off of Jalapeno and Aneheim papers. For the Aneheims, remove the inner core/seeds by inserting a butter knife into the open end and cutting around inner portion of each pepper (like cutting a grapefruit) and remove the core and seeds.
Put Jalapenos, Aneheim pepper, green onion, Cilantro and garlic into food processor and "nearly" liquify it. (Or dice these by hand very fine.) Add to the skillet with the pork.
Add Cayenne pepper, Cumin, Oregeno, Worchestershire sauce and lime juice to the pork. Cook pork mixture covered for 5 minutes, stirring well. Stir in cooked rice well, cook until rice is thoroughly reheated and until excess liquid evaporates.
NOTE: The pork can be smoked in a smoker prior to cooking in the skillet for fuller flavor. If smoke flavoring is desired for stove-top cooking, add 2 teaspoons of liquid smoke to pork as it's cooking in a covered skillet.
NOTE: Chicken or Turkey can be substituted for pork. Cut 2/3 pound chicken breast into small cubes and soak in soy sauce or Worchestershire sauce for a couple hours if a darker coloring is desired (so the rice looks "dirty"). Cook chicken and drain off fat, let cool. Crumble in food processor or shred and chop until very fine.