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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.
Ingredients
- 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)
Steps to Make It
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Sprinkle the ground beef, chopped chicken livers, and gizzards with salt and pepper.
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In a large skillet or sauté pan over medium-high heat, brown the meats in the vegetable oil or shortening.
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Cook, stirring constantly until the meat is browned and no longer pink.Â
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Add chopped celery, onion, bell pepper, and garlic to the meat.
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Cook, stirring, until the onions are translucent.
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Add a small amount of water.
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Cover and simmer on low heat until vegetables are tender.
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Add cooked rice and stir gently to combine.
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Taste and adjust seasonings with salt and pepper, to taste.
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Cover and let stand until ready to serve.
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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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