Cajun Dirty Rice

I have one friend who will be able to tell me whether I’m allowed to call this rice “Cajun” or not. I’ve never been down there; I can just say things like “well hey, it’s got Tony’s in it!” and “Cajun holy trinity” about the onion/celery/green pepper mixture, but that’s me being academic about it. I worry that it won’t be right, and I’ll be laughed off the internet. I hope I’m not!

The recipe is from Lisa is Cooking, and I tried to find quick-cooking brown rice but I just couldn’t – everything said “cook for 50 minutes,” so I just decided to use the white rice I had in my cupboard at home. And, of course, when I got home and took another look at the recipe, I saw that how long does it bake in the oven? That’s right. 50 minutes. So I guess I could have been Captain Healthypants and used the brown rice after all. Then again, I saved money by not having to buy it…

So I made that change, and I also food-processed the living daylights out of the mushrooms, because I wasn’t sure if Matt was going to be eating it or not (I’ve decided not to stand on ceremony about the green pepper anymore), which does not remove the mushroom taste at ALL, it’s very mushroomy, but I’ve made mushroomy-tasting things without visible mushrooms that I totally got away with before. I have yet to see whether I got away with it this time, as he hasn’t tried any yet. But I bet I do. And the last change I made was to make it into a one-pot meal. If you’ve got an oven-safe pot, like a dutch oven, with a lid, you’re all set.

Cajun Dirty Rice

1 tbsp olive oil
1 onion, minced… or diced
1 rib celery (I actually used 2 because my celery was these teensy pencil-thin ribs), diced
1 green pepper, diced
2 cloves garlic, minced – it was supposed to be 4, but I ran out! I made it up with a few shakes of garlic powder
7 or 8 button mushrooms, finely chopped or food-processed into oblivion
2 tsp Tony’s (or another brand, I suppose) Cajun seasoning
1 cup rice
1 can red beans, rinsed and drained
2 cups vegetable stock
salt and pepper

Preheat oven to 375.
Heat the olive oil in a large, oven-safe pot over medium heat.
Throw in the onion, celery, and green pepper and cook, covered, for 5 minutes.
Stir in the garlic, mushrooms, and Cajun spice, and cook for another 2 minutes.
Add the rice, beans, and stock.
Cover and pop into the oven for 50 minutes.

And guess what? It’s veeeeeegaaaaaannnn!

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3 Responses to Cajun Dirty Rice

  1. Naomi says:

    While I can’t speak for your darling, as a person who hates mushrooms, blending would probably do the trick for me. It’s not the taste, it’s the texture of mushrooms that makes me act like a whiny five year-old.

    Also, hi! I am a poor student again, this looks like what I’ll be eating for the next few days. Hooray! (Please read the eclamation in a sincerely excited voice because your recipe looks delicious.)

  2. camille says:

    A lot of people have problems with the texture, I know. And some people have problems with knowing they’re eating mushrooms, eeeewww and if you remove that, then awesome. So yeah – this removes the texture problem while leaving the taste intact. I hope you like it!

  3. Simply Life says:

    oooh what a fabulous rice dish!

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