Dirty rice is a spicy Cajun dish typically made with sausage, chicken giblets, and vegetables—the meats color the rice and make it look “dirty.” There are as many versions of the dish as there are cooks. This one, contributed by Tanya Holland of Brown Sugar Kitchen, in Oakland, California, is spicy, light, and meatless.

Ingredients

　　2 tablespoons vegetable oil

　　1 green bell pepper, seeded and diced

　　1 red bell pepper, seeded and diced

　　1 jalapeño pepper, seeded and finely diced

　　1 onion, peeled and finely diced

　　3 garlic cloves, peeled and chopped

　　1/4 cup Worcestershire sauce

　　3 cups cooked long-grain white or brown rice

　　1 tablespoon chopped parsley

　　1 tablespoon chopped thyme

　　1 teaspoon salt

　　1 teaspoon fresh-ground black pepper

　　1/2 teaspoon paprika

　　1/4 teaspoon cayenne pepper

　　1/2 cup sliced green onions

　　Heat a large skillet over medium heat, add the oil to the pan followed by the peppers, onion, and garlic. Cook the vegetables until tender, about 10 minutes. Add the Worcestershire sauce and the rice. Stir to mix the rice evenly with the vegetables and sauce. Add the herbs, salt, black pepper, paprika, cayenne, and green onions. Lower the heat and cook gently for 10 to 15 minutes more. Taste and, if needed, add more salt before serving.

　　Cooks' Note

　　Cut the kernels from 1 or 2 ears of corn and add to the rice with the seasonings and green onions. If you like, add a diced tomato as well.

　　In the Green Kitchen by Alice Waters. Copyright © 2010. Published by Clarkson Potter. All Rights Reserved.Named the most influential figure in the past 30 years of the American kitchen by Gourmet magazine, ALICE WATERS is the owner of Chez Panisse restaurant and the author of nine cookbooks.