Dirty Rice

I discovered a recipe for the southern dish dirty rice when I was trying to use our leftovers to make something and clean out the fridge one day. Only problem was that the recipes I was finding called for peppers, which I never have because I hate them. So this is our family's twist on dirty rice, using vegetables that we like and typically have in the fridge. This recipe is designed for the rice cooker though because if you know me, you know the one thing I can't cook is rice!

Dirty Rice
About 6 servings

In the rice cooker:
1 tablespoon canola oil
4 cups dry jasmine rice
About 3 regular cups of gluten free beef broth (Use the rice cooker guide for how much water is needed for 4 cups of dry white rice. My cooker requires 4.5 cups (using the rice cooker's measuring cup) which equated to about 3 regular cups.)
1/16 teaspoon ground black pepper
1/2 teaspoon garlic powder

In a skillet:
1 tablespoon canola oil
16 oz sliced and washed white mushrooms
3 stalks or about 1.5 cups chopped celery
1 medium chopped onion

Also need:
1/2-3/4 lb cooked ground beef

Directions: Place all of the rice cooker ingredients in the rice cooker and start. While the rice is cooking, place skillet ingredients in the skillet and cook over medium to medium high heat. Cook until vegetables are soft. The celery takes the longest to soften so if you don't like crunchy celery like me, make sure you give the celery about a 5 minute head start on cooking. In a skillet, cook the ground beef over medium heat until well done and juices run clear. Once the rice is done place it in a large bowl and add the cooked ground beef and skillet vegetable mix. Mix together until vegetables and ground beef are well distributed throughout the rice. Serve immediately and season with salt, pepper, and/or garlic salt to your liking at the table.

Disclaimer: It is always important to read labels because brands frequently change their ingredients. These ingredients and brands work for my family but some may be processed in the same facility as wheat, soy, dairy and/or eggs and therefore depending on your severity may or may not work for your family.

Cilantro Lime Rice

This rice is our "Chipotle" rice. We make it anytime we make our own Chipotle at home. Its delicious! I am not a fan of cilantro but David piles it on his burrito no matter how much I put in the rice so I put in an amount I can tolerate. If you are a cilantro fan, you may want more cilantro than this recipe calls for. Or if you don't like cilantro and don't have a husband who loves cilantro, maybe you will be luckier than me and be able to eliminate it all together!

Cilantro Lime Rice

Serves 8

-4 cups uncooked Basmati rice

-4 teaspoons canola oil

-1/4 cup lime juice

-1/4 cup cilantro

-1 teaspoon salt

Directions: Sorry rice is the one thing I cannot cook! So use your rice cooker. Make sure you use your rice cooker's measuring cup for the rice as it is different than your standard measuring cup. Add all ingredients, except lime juice, to your rice cooker. Your rice cooker's manual will tell you how much water is needed for 4 cups of rice. Add the amount of water it suggests minus 1/4 cup of lime juice. Your lime juice counts towards your water measurement (i.e., 4 cups water = 3.75 cups water, .25 cups lime juice). Add in your water and lime juice. Close the lid and follow rice cooker instructions.

Disclaimer: It is always important to read labels because brands frequently change their ingredients. These ingredients and brands work for my family but some may be processed in the same facility as wheat, soy, dairy and/or eggs and therefore depending on your severity may or may not work for your family.