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Recipe: Cajun Dirty Rice

· Recipes

This is a real client favourite! This is a really quick meal to create but is full of flavour and very comforting. Perfect for a after a hard day at work.

Some tips:

  • If you have a delicate stomach, experience bloating or discomfort after rice or any carbohydrates, then use the jasmine rice - this is much easier for your stomach to break down.
  • If you don't have much time, use a vegetable fajita mix from the supermarket
  • If you don't like your food too spicy, swap the Cajun seasoning for cumin and black pepper
  • If you don't have fresh herbs, used dried but add them at step 3.
cajun dirty rice - image credit simplyrecipes.com

INGREDIENTS

  • 100g Rice (Jasmine or Basmati) 
  • 200g lean beef or lamb mince (for vegan alternative I use tinned Puy Lentils, thoroughly rinsed and soaked for a few hours if possible)
  • 1/4  Red Pepper sliced
  • 1/4  Green Pepper sliced
  • 1/2  Onion diced
  • 100ml water mixed with Marigold Vegan Swiss Vegetable Powder
  • 1 ½ tbsp Coconut Oil or 1 tbsp of Avocado oil
  • 1 tbsp Cajun Seasoning
  • 1 generous dash Worcestershire Sauce
  • 1  Sticks Celery chopped (optional)
  • 1 Bayleaf (optional)
  • 2  Spring Onion chopped
  • 1 tsp of Dried Oregano or bunch fresh herbs

METHOD

  1. Cook the rice according to the packet instructions, adding the Bayleaf to the water before cooking.
  2. Add the vegetable stock to the boiling water. Set the rice aside once cooked.
  3. Warm the oil in a heavy bottomed pan, wok or frying pan. Cook the onions, mince until they are nicely browned. If you using dried herbs add now. 
  4. Add the Cajun seasoning and Worcestershire Sauce. Stir and allow to cook for another minute
  5. Add celery (if using) stir and cook for a minute. If using lentils add now.
  6. Stir in the peppers and spring onion. 
  7. Cook for a minute or two, until they just start to soften.
  8. Finally, stir in the cooked rice, making sure it is all has a nice deep golden colour
  9. Allow to cool, store in fridge within 1 hour of cooking
     
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