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N'Orleans Dirty Rice with Roasted Rainbow Peppers
by Jes Mostek
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New Orleans Dirty Rice
by Jes Mostek
serves: 6
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  For an easier but less authentic recipe, use 1 (8 oz.) pkg. of dirty rice mix and omit the gizzards, white rice and spices.

This recipe may be more practical to make as a double batch (since it would be difficult to buy the beef, pork, and gizzards in 1/2 lb. increments).

Also, you may need to adjust the amount of spice, depending on your personal preferences and sensitivities.
  1/2 lb.   ground beef
  1/2 lb.   ground (bulk) pork sausage
  1/2 lb.   chicken or pork gizzards or bag of giblets
  1   onion
  1 c.   white (or brown) rice
  1 c.   chicken stock
  3/4 c.   water
  1 (15 oz.) cans   diced tomatoes with peppers
  1 (15 oz.) cans   dark red kidney beans
  1/2 tsp.   tobasco sauce or cayenne pepper
  1/4 tsp.   black pepper
  2 T.   fresh snipped parsley (or 1 tsp. dry for every 1 T. fresh)
  Chop the onion and rinse the gizzards/giblets.

In a large, heavy-bottomed skillet, brown the ground beef, sausage, gizzards/giblets, and onion.

In a 2 quart saucepan, combine rice, chicken stock and water. Add diced tomatoes and chilies. Stir in the kidney beans with liquid. Bring to a boil, then add meat mixture. Bring back to boil, reduce heat and cover, stirring occasionally.

Cook for 20 minutes (30-40 minutes if using brown rice). Serve hot.
  • Crock Pot Cooking
  • Dairy Free
  • Ethnic Foods
  • Fall/Winter
  • Main Dishes
  • Meats
  • Pasta/Rice/Potatoes
  • Peanut/Nut Free
  • Quick & Easy
  • Smart Budget Foods
  • Spring/Summer
  • Uses up Left-overs
  • Wheat Gluten Free
Roasted Rainbow Peppers
by Jes Mostek
serves: 6
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  For this recipe, you can use any combination of green, red, orange or yellow sweet bell peppers. And use your favorite type of olive for your own custom taste.
  3   sweet bell peppers
  1 1/2 c.   shredded colby jack cheese
  1/4 c.   chopped olives
  1/4 tsp.   crushed red pepper flakes
  Wash and remove the stem and seeds from each pepper. Cut each pepper into strips.

Preheat oven to Broil.

Place strips skin-side-down on an ungreased cookie sheet or broiler pan. Sprinkle with cheese, olives and red pepper.

Broil 3-4 inches from the heat for 5-7 minutes until peppers are crisp-tender (but before the peppers char).

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