Jambalaya(Dirty Rice)

Name: Jambalaya(Dirty Rice)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. chicken fat; 1 c. long grain rice; 1/4 c. chopped onion; 1/2 c. chopped celery; 1/2 small garlic pod, minced; 1/4 tsp. thyme; 1/8 tsp. pepper; 1 1/4 tsp. salt; 2 c. stock or broth; 1/2 lb. ground meat

Eats Now Editorial Team · 258 kcal · Meat & Poultry

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Jambalaya(Dirty Rice) – a delicious recipe with chicken fat, long grain rice, onion, celery, garlic, thyme. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

2 Tbsp. chicken fat
1 c. long grain rice
1/4 c. chopped onion
1/2 c. chopped celery
1/2 small garlic pod, minced
1/4 tsp. thyme
1/8 tsp. pepper
1 1/4 tsp. salt
2 c. stock or broth
1/2 lb. ground meat

1
Heat fat in 2-quart saucepan, add rice and fry to a golden brown on medium heat.
2
Add onion, celery and minced garlic and saute until wilted but not brown.
3
Add seasonings, chicken stock and ground meat.
4
Bring to a boil; turn switch to lowest heat and cover.
5
Cook for 30 minutes without lifting lid.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tbsp. chicken fat, 1 c. long grain rice, 1/4 c. chopped onion, 1/2 c. chopped celery, and more.

Yes, Jambalaya(Dirty Rice) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
258 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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