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(DIRTY RICE)
½ c. Lard, shortening, or oil
1 lb. Lean Ground Beef
1 lb. Ground Pork
1 c. Onion (finely chopped)
1 c. Celery (finely chopped
1 lg. Bell Pepper (finely chopped)
2 c. Chicken Stock or Broth
2 tsp. Kitchen Bouquet
2 tsp. Tabasco Sauce
1 T. Worchestershire Sauce
Tony Chacherere's Seasoning
¾ c. Green Onions (finely chopped)
5 T. Parsley (finely chopped
6 - 8 c. Cooked Mahatma Rice (long grain rice)
Use a heavy 6 quart dutch oven that has a cover. Put lard in pot
and heat to very hot, add both meats and "fry down" the
meat, stirring and breaking up the meat so that it is crumbly,
making a brown crust on the bottom of the pot, adding stock if
needed to dissolve the crust, do this until meat is browned and
cooked.
Add next 3 ingredients and sauté until translucent. Add
Kitchen Bouquet to stock and stir into meat mixture. Season with
Tabasco, Worchestershire, and Tony's to Taste. This needs to
simmer for about an hour or more if you have time add liquid if it
reduces too much.
Add green onions and parsley to meat mixture and take off heat. No
matter how many times I make this recipe, I never have the right
amount of liquid for the rice or vice versa, so from this point on
we add a little rice at a time to the meat mixture, add and mix
until you have a moist, yet loose mixture, you DO NOT want mixture
too mushy or too dry. |
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