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Cajun Rice Pilaf recipe

April 02, 2008|By BEVERLY MILLS, with ALICIA ROSS

Start to finish: 25 minutes

1 can (14 1/2 ounces) fat-free, reduced-sodium chicken broth
1 beef-bouillon cube, or 1 teaspoon beef-bouillon powder or
1 tablespoon olive
2 teaspoons bottled minced
1 teaspoon Cajun seasoning
1 teaspoon Worcestershire
1/4 teaspoon black pepper
1/4 cup bacon bits (see cook's note)
1/2 small onion (for about 1/2 cup
1 small rib celery (for about 1/2 cup
1 cup long-grain rice

Cook's notes: If you don't have a rice cooker, see stovetop instructions following the recipe. You can add up to 1/3 cup additional vegetables, such as diced bell peppers or cooked red beans.

Four ounces of finely diced ham, kielbasa or andouille sausage can be substituted for bacon bits.

Pour the chicken broth into the rice cooker. Crumble the bouillon cube to a powder, and add it to the broth. Add the olive oil, garlic, Cajun seasoning, Worcestershire and pepper. Add the bacon bits.

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Peel and dice the onion, and add it to the cooker. Dice the celery and add it. Add the rice and stir well.

Turn on the rice cooker and cook until the machine shuts off (or shifts into the warm mode) and the rice is tender, about 20 to 25 minutes. Stir and fluff the rice with a fork (or the paddle utensil provided with the rice cooker) and serve.

Serves 6 as side dish servings.

Stovetop-cooking instructions: Add all of the ingredients, except the rice, to a medium saucepan and bring it to a boil over high heat. Reduce the heat to low, add the rice, cover the pot, and cook until the rice is tender, about 17 minutes. Stir and fluff the rice with a fork, and serve.

Nutrition information per serving (based on 6 side-dish servings): 176 calories (18 percent from fat), 3.5 g fat (1 g saturated), 3 mg cholesterol, 6 g protein, 30 g carbohydrates,

1 g dietary fiber, 507 mg sodium

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