Microwave dirty rice
Cajun-spiced pork, peppers and onions stirred through rice until every grain is flecked and savory, a Louisiana classic for about two dollars that’s even better the next day.
- 15 min total
- 8 min hands-on
- Follow-a-recipe easy
- Serves 1
- About $2.28 a serving
- 520 calories
- Good the next day
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 1 servings.
- 4 oz ground pork
- ⅓ cup frozen pepper and onion blend
- ½ chicken bouillon cube
- ¾ tsp Cajun seasoning
- 1 cup microwave rice pouches, half an 8.8 oz pouch
- 1 green onion, torn into small pieces (optional)
From your pantry
- 2 tbsp water
- ¼ tsp garlic powder
Each serving has about 520 calories, 24 g protein, 45 g carbs and 27 g fat, and costs about $2.28 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the pork into a microwave-safe bowl with the frozen peppers and onions, cover with a paper towel, and microwave 2 minutes.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Timer: 2 min
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Break the meat into small crumbs with the fork and microwave 1 to 2 minutes more, until no pink is left anywhere.
Timer: 1 min 30 sec
Dolly’s tip: Dirty rice gets its name from the fine brown bits, so mash the meat smaller than you think.Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Tip the bowl over a wad of paper towel to pour off the fat, holding the meat back with the fork.
Dolly’s tip: Don’t pour grease down the sink. It sets hard in the pipes.the half bouillon cube into the water in a mug, microwave 20 seconds, and until it dissolves.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Timer: 20 sec
the broth, Cajun seasoning and garlic powder into the meat.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Heat the rice in its pouch as the package says, usually 90 seconds, and stir half of it into the bowl.
Timer: 1 min 30 sec
Dolly’s tip: Fold the pouch closed and keep the other half in the fridge for tomorrow.Microwave 1 minute, stir, and scatter the green onion over the top.
Timer: 1 min
Eat it hot, or let it cool, cover it and refrigerate for up to 3 days.
Dolly’s tip: Reheat until steaming all the way through, stirring halfway. Rice left out at room temperature isn’t safe.Food safety: Put leftovers in the fridge within 2 hours and eat them within 3 to 4 days. Reheat until steaming hot, 165°F.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
