Dirty Rice from Quarto Restaurant Maui

We enjoined this rice as a side dish with the most excellent fish I’ve ever had at a small restaurant in a strip mall. Our waiter scribbled the ingredient list on a napkin and I’ve done what I can to arrive at the right proportions so adjust for flavor as you see fit. This a great side dish for most main course and isn’t bad alone.

Note – I have discover a great stock base by a company called “Better Than Bouillon”, terrific stuff in many flavors but the chicken and beef base are out of this world. They are in Jewel stores in the Chicago metro according to their very good website. Elsewhere enter your zip or city and it will direct you.

Dirty Rice from Quarto Restaurant Maui

Servings: 4

Cook time: 30-40 minutes


  • 1 cup / long grain rice
  • 2 cups / chicken stock
  • 1 cup / cremini mushrooms 3-4 oz., finely chopped
  • 1 cup / celery 3-4 stalks, finely chopped
  • 1 tsp. / ground cumin
  • 1 tsp. / dried oregano
  • olive oil
  • salt and pepper


  1. Make rice as you normally would as per package directions but use chicken stock rather than plain water.
  2. As the rice is cooking, sauté the celery and mushrooms with a little olive oil over medium-high heat until they are just cooked through, but still crunchy, maybe 3 or 4 minutes.
  3. When the rice is cooked remove the pan lid and stir to make sure it’s finished then immediately add the celery-mushroom mixture and the cumin and oregano and a bit of salt and pepper, stir to combine and taste for flavor, adjust as needed.
  4. Add a few tablespoons of stock/water, stir to combine and replace cover and return to very low heat to reheat for service.

Course: Side dish