Dirty Rice With Mushrooms

This vegetarian version of Southern dirty rice replaces the traditional ground beef and chicken livers with hearty mushrooms, creamy black-eyed peas and flavorful spices for a satisfying one-pot meal. The recipe starts with the classic Cajun holy trinity — onion, green bell pepper and celery in equal parts — to create a flavorful foundation. Mushroom broth adds even more depth and reinforces the earthy cremini mushrooms, while a drizzle of hot sauce adds tang and kick. Serve with a simple leafy green or chopped salad.

Ingredients

¼
cup neutral oil, such as safflower or canola
½
cup finely chopped yellow onion
½
cup finely chopped celery
½
cup finely chopped green bell pepper
Kosher salt (Diamond Crystal) and black pepper
8
ounces cremini mushrooms, trimmed and finely chopped
1
tablespoon minced garlic
2
cups long grain white rice
2
teaspoons Cajun seasoning
3
cups mushroom broth
1
(15-ounce can) black-eyed peas, rinsed and drained
½
cup thinly sliced scallions, plus more for garnish
Hot sauce, for serving

Preparation

In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add onion, celery and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until softened, 5 minutes. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and their liquid is absorbed, 5 minutes. Stir in garlic until fragrant, 1 minute.
Add rice, Cajun seasoning, 1 teaspoon salt, ½ teaspoon black pepper and the remaining 2 tablespoons oil. Stir until well blended, then add broth, scraping bottom of pot to remove any browned bits. Bring to a boil over high heat.
Cover and reduce heat to low. Cook until rice is tender and liquid is absorbed, about 15 minutes. Scatter over black-eyed peas in an even layer, cover and cook 3 minutes longer. Turn off heat.
Add scallions to the pot, and fluff rice with a fork. Divide among bowls and garnish with more scallions. Serve with hot sauce.