This rice dressing, also known as "dirty rice," is an easy combination of cooked rice, ground meat, sauteed chicken parts, and chopped aromatic vegetables.
The rice gets its name from the colors of the different meats. The dish is relatively modern. According to The Encyclopedia of American Food & Drink, it first appeared in print in 1967.
- 1 pound ground beef
- 2 cups chicken livers (finely chopped)
- 3 chicken gizzards (finely chopped)
- Pinch salt (kosher)
- Pinch black pepper (freshly ground)
- 2 tablespoons vegetable oil (or shortening)
- 1 cup celery (chopped)
- 1 cup onion (chopped)
- 1 bell pepper (chopped)
- 1 clove garlic (minced)
- 3 to 4 cups cooked rice (long-grain)
- Garnish: thinly sliced green onions (or chopped parsley)
- Sprinkle the ground beef, chopped chicken livers, and gizzards with salt and pepper.
- In a large skillet or sauté pan over medium-high heat, brown the meats in the vegetable oil or shortening.
- Cook, stirring constantly, until the meat is browned and no longer pink.
- Add chopped celery, onion, bell pepper, and garlic to the meat.
- Cook, stirring, until the onions are translucent.
- Add a small amount of water.
- Cover and simmer on low heat until vegetables are tender.
- Add cooked rice and stir gently to combine.
- Taste and adjust seasonings with salt and pepper, to taste.
- Cover and let stand until ready to serve.
- If desired, garnish with green onions or parsley and fluff with a fork just before serving.
Tips and Variations
- Replace the ground beef with ground sausage or minced ham or pork.
- Replace the chicken parts with ground sausage.
- Add 1/4 to 1/2 teaspoon of cayenne pepper.
- Add 2 teaspoons of sugar to sweeten the mixture slightly.
- Add 1 tablespoon of fresh chopped parsley.
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