Whether it Dirty rice or Dirty noodles this is a great money saving dish. Simple versitle and very filling. And you can use any veggies you want. Instead of carrots and celery, use broccoli, bell peppers, cauliflower, or any other veggie you have. Use your imagination and create your own yummy version.
Note: You can cook things separately and keep them in a gently warm oven until the rest of the food is done.
Important Note: The rice one freezes very well. However the noodle one does not. So I suggest do not mix in the noodles like you do the rice. Add the noddles to the bowl and add the meat on top. This way you can freeze the meat. Then make new noddles later on and they will taste fresh and yummy.
INGREDIENTS:
2 to 3 Cup cooked rice. Any type is fine.
1 to 3 Cup Cooked noodles. Any type is fine.
1 to 2 pounds of ground meat, your choice.
1 cup of Ketshup.
1 can of stewed tomatoes
1 4 oz can of tomato paste.
2 Tablespoons of olive oil.
1 Whole Sweet onion. DICED Or Red, or white, or your choice.
2 to 5 cloves garlic peeled and sliced. MINCED
1 Jalapenos (Optional) DICED
1 Poblano pepper (Optional) DICED
5 Sage Leaves MINCED
1 Half of a Red bell Pepper DICED.
1 Half of a Green Bell Pepper. DICED
2 Celery Chopped
1 Carrot, DICED
1 Half of a Yellow Zucchine DICED
1 Teaspoon of each of these spices (YOUR CHOICE) Cinnamon, Cumin, Oregano, Basil, Thyme, Rosemary, White Pepper, Black Pepper, Turmeric, or maybe a spice you have that I don't know about.
And Grated Cheedar Cheese to put on top.
FIRST: COOKING THE RICE
CONVERSION FOR RICE: 1 1/4 CUP = 288 KILO = 8 5/8 Oz = 245 GRAMS = 17 TABLESPOONS.
FOR WATER 32 TABLESPOONS IS EQUAL TO 1 3/4 CUPS
1 1/4 CUP LONG GRAIN RICE
2ND. ADD 32 TABLESPOONS OR 1 3/4 CUP WATER TO RICE.
3RD. PUT THE POT ON THE STOVE.
4TH. PUT LID ON, AND BRING TO A BOIL. AS SOON AS YOU SEE BUBBLES COME TO THE TOP AND TOUCH THE LID, TURN DOWN TO LOW.
5. AS SOON AS YOU SEE THE RICE IT SELF AND LITTLE TO NO BUBBLES COMING OUT OF THE RICE. SHUT THE BURNER OFF AND REST RICE FOR ABOUT 10 to 15 MINUTE MORE.
NOTE: This can be out on the burner until the food is done.
SECOND: IF YOUR USING NOODLES NOTE: NO LID REQUIRED.
Fill a large pot with water and turn the burner on High. As soon as you see small bubbles bubbling up from the bottom in little lines toward the top, put your noddles in. Stir frequently with wooden spoon to keep from sticking. As soon as the water really starts to boil, turn the burner down to Medium High. When you see white foam start to float on top of the water the noddles are close to being done, that means the starch is coming out. Take one our periodically, let it cool and taste it.
1. If it's chewy, it's not done.
2. If it's a little less chewy, but still not soft, it's still not done.
3. If it is soft and not mushy, it's probably done. Turn off the burner and drain the hot water off in a separate bowl, to let the water cool.
4. Lightly drizzle salad oil or olive oil over the noodles and mix in. This will keep the noodles from sticking togetheir.
Set aside and cover with a lid to keep warm and so they don't dry out. They will be find until the dinner is done.
THIRD: COOKING THE MEAT. Cook the Meat at Med-High...
Get a large pan out enough to contain either 1 pound or 2 pounds of meat.
1. If the meat is frozen.
a. Thaw it in your microwave, if you have a inverter defroster.
b. Thaw in the refrigerator. The best thing to do is put it in the refrigerator the day before, toward the front front of the refrigerator.
Next minced the garlic and put it in the pan, Then dice the onion add to the pan with the diced whole jalapenos and anaheim peppers. Add two tablespoons olive oil and sautee.
Tip: Hold back a picec of uncooked onion and compair it to what you are cooking, as soon as it looks shiny and a bit transparent you can add the meat.
Next add all the spices and with a wooden spoon break the meat in to smaller and smaller piece.
Note: This is a great time if you have it to add some stock or broth to the meat. mmmm my favorite thing to do.
If you are add about 1/2 cup for 1 pound of meat or 3/4 cups or less to 2 pounds of meat.
Note: If the bottom of the pan is getting dry add more broth. It is also ok to add a little water, but soup has more flavor.
Cover the cooking meat with a lid and periodically lift the lid and chop chop chop, breaking the meat apart and watching all the pink meat turn brown. As you watch the pink areas turn brown, break more meat up to make sure their no pockets of raw meat. When you feel you can not see any more pink meat, turn the burner down to low, put the lid back on and let cook on low for about another 10 minutes more.
Next drain off grease. Tilt the pan gently and push all the meat to the higher side and ladle off the grease into a metal can to freeze, then throw away.
NEXT Add Ketsup, tomato paste, and stewed tomatoes to the meat. Put the lid on and let simmer on low until the veggies are done cooking.
FOURTH: COOKING THE VEGGIES
Note: When the carrots are cooked the veggies are done. Cool one and taste it.
In another pan add diced carrots, zucchini and both bell peppers. Turn on high and with a wooden spoon stir. As the veggies cook from the high heat of the pan, some of the edges of the veggies might blacken, a little bit. This usually cooks really fast. As soon as the carrots are done, turn off
FIFTH: IN A BIG BOWL.
1. Mix Rice, Meat, & Veggies. Stir well.
2. Mix Cooked Veggies and Meat together. Keep noodles on the side.
EXTRA NOTE:
1. Have some extra stock or broth. Thaw the soup out and bring to a boil, turn to low and cook for a bit. In a bowl add some of the Dirty rice or noodles and pour soup over it. This is so yummy.
2. Made some fresh tortillas, grade some cheese on the tortilla add the Dirty rice or noddles. Yummy.
3. Or be inventive and see what happens. :)
EASY CUCUMBER SALAD
1. Slice a whole cucumber thinly.
2. Hand full or raisins.
3. Sprinkle of slivered almonds or any other nut.
4. Drizzle of honey.
5. Drizzle of White Balsamic Vinegar or Dark Vinegar.
Happy eats.
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