Louisiana Creole Dirty Rice

Add the rice, a pinch of salt and pepper and 350ml [700m] water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered

Meanwhile, peel and chop the onion[s] roughly

Chop the celery roughly

Deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-size pieces

Heat a large, wide-based pan with a matching lid (preferably non-stick) with 1 tbsp [2 tbsp] vegetable oil over a high heat

Once hot, add the onions, celery and green pepper

Cover and cook for 3-4 min or until beginning to brown and soften

Meanwhile, add the beef mince, paprika and oregano to a bowl

Crumble in the stock cube[s] and mix very thoroughly with clean hands

Add the beef mixture to the pan and cook for 3 min or until starting to brown, breaking it up as you go

Meanwhile, chop the parsley roughly, including the stalks

Once the rice is cooked, add it to the pan

Save a couple pinches of parsley for garnish and add the rest to the pan

Stir thoroughly to combine the flavours - this is your dirty rice

Make 2 [4] wells in the rice by pushing it aside (see picture)

Crack the eggs into the wells

Add a small splash of water to the pan

Cover and cook for 2-4 min or until the eggs are done to your liking