Tag Archives: rice
1 Cup Rice
1 lb boneless pork chops, cut in to 1/2″ cubes (you can substitute chicken or ham if you prefer)
1 small onion, diced
2 tsp Garlic Olive Oil
2 Tbsp Cancun Rub, divided
1 15 oz can black beans, undrained.
1 14.5 oz can diced tomatoes (I like the fire-roasted)
2 green onions, chopped
2 Tbsp fresh cilantro leaves, chopped
Salt and Pepper to taste
Prepare rice according to package directions.
In a large sauté pan, heat the garlic olive oil over medium heat. Add the diced onion and cubed pork to the pan, stirring and cooking until onions are slightly softened and pork is no longer pink. Add 1 Tbsp of the Cancun Rub, salt, and pepper to the pan and stir until pork and onions are all well coated with seasonings.
Add the undrained can of black beans, the can of tomatoes, and the remaining Cancun Rub to the mixture. Stir intermittently until it pan starts to simmer. Allow pork and beans to simmer for 10 minutes. If the “sauce” on the beans seem too thick, you can add a couple tablespoons of water, until desired consistency is achieved.
Serve pork and beans over rice, and garnish with the chopped green onion and cilantro.
Rory says: You can also prepare this dish casserole-style. Add the uncooked rice and recommended amount of water, just after adding the beans and tomatoes to the sauteed onion and pork. Cook the rice right in the sauté pan, making sure to allow it to simmer, with the lid firmly on the pan, for 20 to 25 minutes. The rice will cook absorb the water as the rest of the ingredients heat through.
1 lb ground pork and 1 Tbsp Rory Brown Breakfast Sausage Blend
1 lb chicken livers, chopped fine or ground
1 lb ground beef
2 Tbsp Worcestershire Powder
1 medium green bell pepper, diced
1 large onion, diced
2 stalk(s) celery, chopped fine
2 Cups converted long grain rice
1 bunch green onions, sliced thin
3 tsp Minced Garlic
salt, black pepper & cayenne pepper to taste
1 can (14.5 oz) low-sodium beef broth
1 can (14.5 oz) low-sodium chicken broth
3-4 oz water, or as needed
2 tsp Cajun Blackening Blend, or to taste
2 or 3 Bay Leaves
1-1/2 Cups fresh chopped flat-leaf parsley
In a large Dutch oven or heavy saucepan, sauté the ground pork, Rory Brown Breakfast Sausage Blend, beef, and chicken liver over medium-high heat, until everything is browned and no pink remains. Drain all but 3 Tbsp of fat from the pan. (If you don’t have 3 Tbsp fat, you can add bacon grease or butter).
Reduce the heat to medium, and add the chopped bell pepper, onions, and celery to the meat mixture, continuing to cook until vegetables begin to soften and brown — about 5 – 7 minutes. Season mixture with salt and black pepper to taste.
Add the rice, green onions, and Minced Garlic; continue to brown and stir for 1 or 2 minutes, and let the rice get nicely toasted.
Add the Worcestershire Powder, beef & chicken stocks, Cajun Blackening Blend, and Bay Leaves. Mix well, bringing the mixture to a bubble before turning the heat to low. Cover pan and allow rice to simmer for 20 minutes.
Cook until the rice is fully tender and all of the broth has been absorbed. Stir rice mixture well and remove from heat, then stir in the fresh chopped parsley.
Maqluba is a traditional Middle Eastern dish.
3 Tbsp Extra Virgin Olive Oil
1 white or yellow onion, chopped
1 whole (cut up) chicken
1 tsp Paprika
1 tsp Turmeric
1 tsp Baharat Spice Blend
1/2 tsp salt
1 medium eggplant, sliced and salted
1 medium head cauliflower, cored and cut into bite-size florets
1-1/2 Cups rice
3 Cups chicken or vegetable broth
2 Tbsp pine nuts, toasted
2 Tbsp chopped fresh cilantro
In a heavy skillet or saute pan, heat the olive oil on a medium-high burner. Add the chopped onions and saute, stirring frequently, until they are softened and almost translucent, about 10 min. Add chicken pieces to the onion pan, and sprinkle liberally with salt and spices. Brown the meat on both sides.
Meanwhile, prepare a deep pot or Dutch oven, sprinkling a few tablespoons of rice on the bottom of the pan. Transfer the browned chicken pieces and sauteed onions to this pot, on top of the thin layer of rice.
Back in the fry/saute pan, brown the sliced eggplant. Transfer eggplant to the chicken pot, and then likewise, saute the cauliflower in the frying pan, and put on top of the chicken and eggplant in the Dutch oven.
Cover mixture with rest of the rice, then pour broth over the top, and season dish with salt and pepper. Cover the pot with its lid, and cook over low heat for about 40 minutes. Remove Dutch oven from stove and allow dish to cool for about 10 minutes before lifting the lid. (It will smell fantastic, even with the lid on).
Remove the lid from the Dutch oven; place a large serving plate squarely on top of the pot and turn the chicken and rice upside down onto the serving dish. Remove upside-down (and now empty) pot. Garnish chicken and rice with toasted pine nuts and freshly-chopped cilantro.
Makes six servings
Spice Paste Ingredients:
1 tsp Ground Coriander
1/2 tsp Ground Cumin
1/2 tsp Ground Cardamom
1/4 tsp Ground Caraway Seed
1 tsp Turmeric
Main Dish Ingredients:
1 Tbsp Olive Oil
1 Cup finely-minced onion
2 tsp minced fresh garlic
1 tsp finely-minced fresh ginger
1-1/4 lb lean ground beef
1 can petite diced tomatoes
2 tsp Baharat Spice Blend
2 – 3 Tbsp chopped fresh cilantro
2 – 3 Tbsp chopped fresh mint
Enough couscous, rice, or quinoa to make 4 – 6 generous servings
Greek yogurt (optional)
Prepare the couscous (or rice, quinoa or other grain) according to package directions. Make a spice paste by mixing together the ground coriander, ground cumin, ground cardamom, ground caraway, and ground turmeric with enough water to make a paste and set aside.
In a heavy frying pan over medium-high heat, add the olive oil and heat. When oil is near-sizzling, add the onion, garlic, and ginger, and saute, lowering heat to medium and stirring intermittently, until the onions soften start to soften, about 8 min. Add the spice paste mixture and continue cooking 2 – 3 minutes more, until fragrant. Transfer the spiced, sauteed onions to a bowl. Leave any spice remnants in the frying pan to flavor the ground beef.
Turn the burner back up to medium-high, and add the ground beef. Cook the meat, breaking it into crumbly bits with the spatula, until the meat is cooked through and nicely browned. Lower the heat to medium and add the canned tomatoes, and their juice, to the beef. Stir to combine, and allow mixture to simmer, uncovered, for about 20 minutes, or until the liquid has evaporated and the tomatoes are well-softened.
Stir in the Baharat spice blend and the onion mixture you set aside earlier and cook 2-3 minutes more over medium-low heat. Remove pan from the stove and add the chopped fresh cilantro and mint. Toss to combine.
Serve the spicy meat immediately over couscous, brown rice, quinoa or other grain. Top with a little Greek yogurt if you need a little “cooling” element to go with your warm spiced dish.
In a medium saucepan, heat olive oil over medium heat. When oil is hot, add the onion and garlic and saute, stirring occasionally until onions are becoming translucent, about 10 min. Add the brown rice and stir to combine. Cook for a few minutes more, stirring occasionally, until the rice is lightly golden. Add the water and baharat, and turn heat up to high to bring water to a boil. Stir once, then reduce heat to a simmer. Cook rice mixture, covered, for about 45 – 50 minutes, or until rice is tender. Ten minutes before the cooking time is done, stir in the grated carrot and season with a little salt. Remove saucepan from heat, and allow dish to sit, covered, for about 5 additional minutes so that remaining liquid is absorbed. Serve immediately.