Dirty Rice Soup
Servings
2Serving size
about 2 1/2 cups soupThis recipe can easily be multiplied and makes great leftovers.
Ingredients
| 3 cup Water |
| 1/2 cup Brown rice |
| 1 tsp. Olive oil |
| 2 clove Garlic, raw (minced) |
| 2 Ounces Link Sausage (sliced into thin half rounds) |
| 6 ounces Boneless, skinless chicken thighs (cut into 1/4 inch cubes) |
| 1 large White onions (diced) |
| 2 Medium stalk Celery, raw (diced) |
| 1/2 large Green bell peppers (diced) |
| 2 tsp. Salt Free Creole Seasoning |
| 1/4 tsp. Salt |
| 3 cups No salt added vegetable stock |
Instructions
When the water boils add the rice, stir, and reduce the heat to a simmer. Partially cover and cook for about 34 to 40 minutes or until the rice is done. There will be extra water in the rice.
Place the olive oil in a large sauce pan or medium sized dutch oven over medium heat.
Add the garlic and sausage and cook for about 3 minutes.
Add the chicken and increase the heat to medium high.
Cook for about 5 to 7 minutes until the chicken is browned. Stir frequently.
Add the onion and celery. Cook for about 5 to 7 minutes. Stir occasionally.
Add the green pepper and cook for about 5 minutes. Stir occasionally.
Add the Cajun seasoning, salt, black pepper and vegetable stock. Stir and then cover. Reduce the heat to low until the rice is done.
Once the rice is done, place the cooked rice in a mesh colander and rinse thoroughly with warm water.
Add the rice to the soup, stir, and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
In some ways this soup is just dirty rice with extra vegetable stock. There is a difference, of course: simmering the vegetables and meat for a bit in the stock brings a great Cajun flavor to the soup without being overwhelming. It is a great balance of the holy trinity – onion, celery and pepper – with the chicken and sausage.