No pictures today, but I made a side dish that was requested I make again. SO I am recording what it was, so I'll know what to do.

It was a Mexican inspired dirty rice (to go with the simple but juicy rotisserie chicken Mac made for us).

The chicken we used was a 5.5 pound monster, with lots of fat. I save that fat, and minced up the skin from the neck and little bits if meat I was able to carve off, as well as the gizzards, heart and liver that were inside the bird. I threw those in a hot pan with a little salt and let them cook and render.

I also roasted a nice Pablano pepper (my favorite) on the grill then skinned, seeded and diced that, as well as shucking and cutting the kernels off a single fresh ear of corn.

When the chicken bits were cooked, I added black pepper and a pinch of chili powder. I also added a cup of jasmine rice, then stirred in the corn and peppers. I added enough water to cover all the ingredients more than 1/4 inch. I let this simmer until the rice was cooked.

I took about 2 tablespoons of cilantro from the bunch, stems and all. I trimmed the bottom of the stems and discarded that before finely mincing the stems and stirring them into the rice. I added another good pinch of salt and the juice from a half of a big juicy lime (If all you can find are small ones, use 1 whole lime). Then I minced up the cilantro leaves and garnished with those.


I was told I need to make this again.