Best Emerils Jerk Rice Recipes

Emeril's Jerk Rice image

Provided by jennifer.wild

Time 45m

Yield 5 cups, 6 serving(s)

Number Of Ingredients 14

1/4 cup olive oil
1/2 medium diced onion
1/2 teaspoon salt
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1 habanero, split lengthwise and seeds removed
1 teaspoon minced garlic
1 1/2 cups long grain white rice
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon ground cinnamon
2 1/4 cups chicken stock
1/4 teaspoon white pepper
2 tablespoons cilantro, chopped

Steps:

Heat olive oil in a 2 quart sauce pot on medium-high heat and add the onions. Cook for one minute.
Add 1/4 teaspoon salt, bell peppers, and habanero. Continue cookign until soft, about 4-6 minutes.
Add garlic and cook for 30 seconds.
Add cumin, allspice, cinnamon and another teaspoon salt and rice adn cook until toasted, about 4 minutes.
Add the white pepper and stock, and bring to a boil, stirring occasionally.
Cover with a lid and turn the heat to low.
Continue to cook until rice is done, about 20 minutes.
Mix in cilantro and serve immediately.

Nutrition Facts : Calories 294.9, Fat 10.6, SaturatedFat 1.6, Cholesterol 2.7, Sodium 327.4, Carbohydrate 43.4, Fiber 1.5, Sugar 2.7, Protein 6.1

Emeril's New Orleans-Style Red Beans and Rice image

Provided by lisar

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
1 cup onion, chopped
1 bell pepper, chopped
1/2 cup celery, chopped
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon fresh ground pepper
1 teaspoon dried thyme
2 bay leaves
1 smoked ham hock
12 ounces smoked sausage, cut cross-wise into 1/4 thick slices
1 lb dried red beans or 1 lb red kidney beans, rinsed, sorted, soaked overnight and drained
3 tablespoons garlic, chopped
10 cups water
steamed rice

Steps:

Heat the oil in a large saucepan over med-high heat. Sauté the onions, bell pepper, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and sauté for 5 to 6 minutes
Add the beans, garlic and 10 cups water to the pot. Bring to a boil, reduce the heat to medium, and simmered uncovered, stirring occasionally for about 2 hours.
Add more water if the mixture becomes dry and thick.
After about 2 hours of initial cooking use a wooden spoon to mash about half of the mixture against the side of pot.
Continue to cook, stirring occasionally, for about another hour or until the mixture is creamy and the beans are soft.
Add more water if it becomes too thick. The mixture should be soupy but not watery.
Remove the bay leaves and serve with steamed rice.