38. Make-Ahead Dirty Rice with Pork
This make-ahead homage to our New Orlean neighbors substitutes ground pork for the more authentic chicken giblets and sausage which makes it just a little bit healthier without sacrificing flavor.
1 tbs. extra-virgin olive oil
1/2 lb. lean ground pork
1 large onion, finely chopped
1 tsp. minced garlic
1 large jalapeño, seeded and minced
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. cayenne pepper
2 cups basmati rice
3 cups chicken stock
1 tablespoon kosher salt
2 bay leaves
4 scallions, thinly sliced
Heat the olive oil in a large saucepan over medium heat. Turn the heat to high and add the pork. Cook high heat, breaking up the meat as it cooks until cooked through, about 5 minutes.
Add the onion, garlic and jalapeño to the pan. Cook, stirring, until softened, about 5 minutes.
Add the coriander, cumin and cayenne and stir until fragrant, 30 seconds.
Add the rice and cook, stirring, until chalky white, about 3 minutes.
Add the stock, salt and bay leaves; bring to a boil. Reduce the heat to low, cover and simmer until the rice is tender, 15 to 20 minutes.
Remove from heat, fluff with a fork and allow rice to completely cool. Transfer rice to a covered baking pan and refrigerate up to 2 days.
Place baking pan in preheated 325 degree oven and cook until heated through. Again, fluff the rice with a fork. Stir in the scallions and serve.
Goes well with: