Rice Pilaf with a Cajun/Creole Twist
Andy Anderson !
This is one of my favorite ways to jazz up some plain rice and it makes an excellent side dish, any time you need a starch, and you’re tired of potatoes or plain rice. It’s quick, easy to prep, and tastes wonderful.
So, you ready… Let’s get into the kitchen.
1/4 csweet butter, unsalted (4 tablespoons)
1 Tbspolive oil, extra virgin
1 conion, chopped (small dice)
1/2 cgreen bell pepper, chopped (small dice)
1/2 ccelery, chopped (small dice)
1 tspminced garlic
1 1/2 clong grain white rice, uncooked
1 Tbspparsley, freshly chopped, or 1/2 tablespoon dried
1 tspcajun or creole seasoning, or more, to taste
1/8 tspkosher salt, or to taste
1/4 tspfreshly ground black pepper, or to taste
3 cchicken stock, freshly made, if possible
How to Make Rice Pilaf with a Cajun/Creole Twist
- Andy’s Creole Spice Mix:
One teaspoon each: chili powder, ground oregano, dried thyme, ground white pepper, cracked peppercorns, crushed pepper flakes, and kosher salt.
Two tablespoons each: sweet paprika, onion powder, garlic powder, and cayenne pepper. Plus one or two bay leaves.
Combine all the ingredients in a spice blender, and grind until fine. It will store in an airtight container for 3 to 4 months.
- Chef’s Tip: You can use water in place of chicken stock; but I would really recommend the stock. It brings the flavor of this humble rice dish to a whole new level. In addition, because of the high sodium content of broths; if you decide to use a broth (instead of a stock), then eliminate the kosher salt from recipe.