Mimi's Dirty Rice

This dirty rice recipe came from my mom in 1996, and I don't have any idea where she got it. It can be adjusted for your tastes -- more or less of the "7 seasonings" to make it hotter. I usually make it and put it in stuffed peppers, but it could be a stand alone dish or side. We love it!

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon dry mustard
• 1  teaspoon cumin
• 1  teaspoon thyme
• 1  teaspoon oregano
• 7  dashes  ground red pepper
• 2  tablespoons olive oil
• 2  bay leaves
• 1  medium onion, finely chopped
• 1⁄4 cup  finely chopped celery
• 1⁄2 cup  chopped  red peppers or 1⁄2 cup green pepper
• 2  teaspoons  minced garlic
• 1  tablespoon butter
• 2  cups chicken broth or 2  cups beef broth
• 3⁄4 cup  uncooked Minute Rice
• 1  lb ground beef or 1  lb  hot smoked sausage, removed from casing

Directions

1. Combine first 7 seasonings and set aside.
2. Over medium heat, place ground meat and bay leaves in skillet with oil. Brown meat thoroughly. Drain excess grease.
3. Stir 7 seasonings into meat. Add onions, celery, peppers, and garlic, stirring well.
4. Add butter and reduce heat to medium; cook 10 minutes, stirring constantly.
5. Add chicken or beef broth; cook 8 minutes over high heat, stirring once.
6. Add minute rice and cover. Reduce heat to low and cook for 5 to 10 minutes. Remove from heat. Let stand 10 minutes before serving.