Popeye’s Cajun Rice Recipe
with Bingham Short Rows
You love wine and food, so we have another pairing for you. Shannon Brown, a long time team member of Bingham Family Vineyards, is here to share her expertise at creating wonderful wine and food pairings. Gather the wine and the ingredients, and try another pairing with us.
Short Rows is my favorite summer wine! I am usually a red wine girl, but after a day of gardening in the hot Texas summer sun, Short Rows is very refreshing, especially with its slightly Summer Shandy note. The sweetness of the Short Rows compliments the spiciness of the creole seasoning and the sriracha chili sauce!
Shannon Brown
Served with a small side salad it makes a complete meal. I used blue cheese dressing, which paired excellent with Short Rows, as did Better than Bacon vinaigrette.
Betty’s Variation
Sauteing onions, garlic, and bell peppers are some of the best smells to start a meal.
This is a nice recipe to spice up to your individual taste. I did make some of mine milder, so that I could feed some to grandson, Max.
The sweetness of the Short Rows makes a nice compliment to a spicy dish as well as just sipping on the patio on a hot summer day.
Many people will say that they started drinking sweet wines, and then moved towards dry wines. When it comes to pairing wine with food, both types of wine are needed from time to time.
We strive to make all of our wines quality wine, dry or sweet, so that you have a wide selection to explore with various wine and food pairings.
Our Short Rows bottled in 2017 won a silver medal at the 2020 San Antonio Stock Show and Rodeo International Wine Competition.
As you can see, somehow I grabbed a bottle of the newly bottled 2019 Short Rows for this photo, but it needs to bottle age a bit for stability, so buy the award winning 2017 bottling for now.
Recipe and Printing
Ingredients
- 2 cups long grain rice
- 4 cups beef broth
- 1 Tbsp olive oil, or vegetable oil
- 1 lb ground beef
- 1/2 green or red pepper, minced
- 1/2 yellow onion, minced
- 1 tsp garlic powder
- 1/2 tsp celery seed
- 1 tsp creole seasoning, Shannon used 1 Tbsp
- 1/4 tsp cayenne pepper, Shannon used 1 tsp
- 1/4 tsp course ground black pepper
- 1/2 cup water
Instructions
Cook Rice
- Rinse your rice well then add to a dutch oven with you broth.
- Bring to a boil, reduce to medium low heat.
- Cover and cook for 20 minutes.
Cook meat mixture
- While the rice is cooking, add olive oil, ground beef, bell pepper, and onion to a large cast iron skillet on medium high heat, breaking it apart as you cook, for about 6 – 8 minutes.
- Add in the garlic powder, celery seed, creole seasoning, cayenne, and black pepper along with the water and stir well.
Add both mixtures
- Add the rice to the mixture, stir well to combine and serve.
- Top with a healthy dose of Sriracha Chili Sauce if desired.
Notes
Nutrition
Nutritional information is provided as a courtesy and should not be construed as a guarantee.
Now you have the recipe. Don’t forget to buy the wine.
Blessings,
Betty
