Mama's Delicious Rice Dressing

5 servings Prep: 10 m Cook: 30 m Total: 40 m Beginner
Jon Miller for Dean Miller - A simple and tasty rice dressing with ground beef, rice, cream of mushroom soup, and spices. Ready in half the time of traditional versions, this quick weeknight-friendly version delivers comfort food flavor without the fuss.

Ingredients

  • 2 lbs lean ground beef
  • 2 cups cooked rice
  • 1 can cream of mushroom soup
  • 1/2 tsp celery seed
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp red pepper
  • 1 (4 oz) can sliced mushrooms
  • 1/2 cup chopped parsley (optional)
  • 1/2 cup chopped green onion tops/scallions (optional)

Step-by-Step Instructions

  1. In a medium skillet over medium heat, brown the ground beef slowly so it stays tender, about 10-12 minutes. When the meat is fully browned, drain the oil/grease.
  2. While the meat is cooking, prepare the rice in a separate pot according to package directions.
  3. Combine the browned meat, cooked rice, cream of mushroom soup, mushrooms with their liquid, celery seed, black pepper, and red pepper in the skillet. Go easy on the salt as the soup is usually salty - taste and adjust seasoning as needed.
  4. Mix everything together and heat throughout over medium-low heat until warmed through, about 5 minutes. Ready to serve.
  5. For a nice flavor addition, stir in 1/2 cup each of chopped parsley and green onion tops (scallions) after combining the ingredients.

Common Problems and Solutions

Q: Can I use uncooked rice instead of cooked rice?

A: No, you need to cook the rice separately first. This recipe calls for 2 cups of already-cooked rice (which is about 2/3 cup uncooked rice). If you add uncooked rice, it won't have enough liquid to cook properly.

Q: My rice dressing is too dry. What did I do wrong?

A: The cream of mushroom soup should provide enough moisture, but if it's too dry, add a splash of chicken broth or water when reheating. Make sure you're using the full can of soup and don't drain the mushroom liquid.

Q: Why is my meat tough instead of tender?

A: You may be cooking the ground beef over too high heat or stirring it too much. Use medium heat and let it brown slowly without constantly breaking it up - this keeps it tender and juicy.

Tips and Techniques

Don’t drain the liquid from the canned mushrooms - it adds extra flavor and moisture to the dressing. The parsley and green onion addition really brightens up the dish, so don’t skip it if you have them on hand.

Ingredient Substitutions

  • ground beef: ground turkey or ground pork
  • cream of mushroom soup: cream of chicken or cream of celery soup
  • canned mushrooms: 4-6 oz fresh sliced mushrooms, sautéed
  • celery seed: 1/2 cup finely diced celery, sautéed with the meat

Equipment Needed

  • medium skillet
  • pot for cooking rice
  • wooden spoon or spatula

Historical Context

Rice dressing is a Louisiana staple, traditionally made with organ meats and the ‘holy trinity’ of vegetables. This streamlined version became popular in the 1960s-70s when cream soups made weeknight cooking easier for busy families.