Many ways to bring rice to the table

Arkansas is the country’s largest rice producing state in the nation. Louisiana is also in the top three. One of my favorite dishes to cook (and eat) is jambalaya. There are many other ways to bring rice to the table.

With that thought in mind, I want to share with you a couple of dishes including this wonderful grain. The first contains seafood, Cajun Shrimp and Rice. The second one is paired with a different protein, Smothered Pork Chops and Rice. Both would be a highlight of the dining week. So, gather up your rice, and Let’s head to the kitchen!

Cajun Shrimp and Rice

Many people would call this an étouffée. The difference is how this dish is thickened. Instead of a roux, a slurry of cornstarch and water brings a nicely thickened sauce.

1 stick butter

1 medium onion, chopped

2 stalks celery, thinly sliced

4 cloves garlic, minced

2 tablespoons tomato paste

1 1/2 cups seafood or chicken stock

1/2 teaspoon cayenne pepper (optional)

Creole seasoning, to taste

2 pounds cleaned shrimp, chopped into bite-sized pieces

1/2 teaspoon cornstarch

1/2 cup water

2 cups cooked rice

Sliced green onions and chopped parsley for garnish

Hot buttered French bread, for serving

Place a large heavy saucepan over medium-high heat. Add butter and melt; add onion and celery, and cook, stirring continually, until onion is translucent, about 5 minutes. Add garlic and cook until fragrant. Add tomato paste and stir to combine; reduce heat and cook stirring continually, for about 10 minutes.

Whisk in stock and season with cayenne and Creole seasoning; bring to a simmer, partially over, and cook, stirring occasionally, for about 45 minutes. Stir in shrimp and cook until shrimp are just done (about 5 minutes).

Dissolve cornstarch in water and stir into pan; cook, stirring continually, until thickened, about 5 minutes. Serve over hot rice; garnish with green onions and parsley. Pass French bread at the table.

Smothered Pork Chops and Rice

Here’s a delicious one-pan meal. Not only is it a crowd pleaser, it also makes cleanup a lot easier.

6 pork chops, about 1 1/2-inch thick

Creole seasoning to taste

Cayenne pepper (optional)

Flour for coating chops

1 tablespoon canola oil

1 cup minced onions

1/2 cup chopped tomato

1/3 cup minced green bell pepper

2 cloves garlic, minced

1 1/2 cups long-grain rice

1 1/2 cups tomato juice

1 1/2 cups beef stock

1 teaspoon lemon juice

1 bay leaf

Hot pepper sauce, to taste

Sliced green onions for garnish

Season pork chops on both sides with Creole seasoning and cayenne to taste; dredge in flour, patting to adhere. Place canola oil in a large heavy skillet over medium-high heat; when oil shimmers, add chops and cook, turning once, until golden brown on both sides. Remove to a place and set aside. Add onion, tomato, bell pepper, and garlic to the pan and cook, scraping up any browned bits, until vegetables are softened, about 8 minutes. Add rice and cook, stirring until rice begins to turn translucent. Add tomato juice, beef stock, lemon juice, and bay leaf; bring to a simmer and reduce heat. Add hot pepper sauce, if desired. Return chops to pan, cover, and cook slowly for about 30 minutes or until chops are fork-tender. Remove and discard bay leaf; garnish with green onions and serve.

One of my more comforting dish is rice and gravy. This is a combination that goes with most proteins. With so many different types of rice available, there’s always one to match whatever you’re cooking.