DIRTY RICE WITH BLACK-EYED PEAS AND SCALLIONS

Dirty Rice with Black-Eyed Peas and Scallions image

Categories Rice

Number Of Ingredients 18

Previous Next

2 tablespoons vegetable oil
3 ounces chicken liver, finely chopped
3 ounces ground beef
1 large onion, finely chopped
4 scallions, white and green parts separated, thinly sliced
1 green bell pepper, ribs and seeds removed, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, finely chopped
2 bay leaves
4 teaspoons Cajun spice seasoning
1/2 teaspoon cayenne pepper
1 Splash of brandy or cognac (optional)
3 cups long-grain white rice
1 15.5-oz. can black-eyed peas, rinsed
4-1/2 cups low-sodium chicken broth
1 Kosher salt, freshly ground pepper
6 ounces frozen peas
6 tablespoons unsalted butter, cut into pieces

Steps:

1. Heat oil in a large saucepan over medium-high. Cook chicken liver and ground beef, stirring occasionally, until brown, 5-8 minutes. Add onion, scallion whites, bell pepper, celery, and garlic and cook, stirring occasionally, until vegetables are soft, 6-8 minutes. Add bay leaves, Cajun spice seasoning, and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add brandy, scraping up any brown bits on the bottom of the pot with a wooden spoon. (You can use 2 Tbsp. water if you want to skip the brandy). Add rice and cook, stirring often, until some grains are translucent, about 3 minutes.
2. Add black-eyed peas and broth, season with salt and black pepper, and bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and liquid is absorbed, 15-18 minutes. Remove pan from heat, add peas and butter, and fluff rice with a fork. Cover pan and let sit 10 minutes.
3. Taste rice and season with more salt if needed. Transfer to a platter and top with scallion green.