Yummy Rice Dressing
Ingredients
- 1 pound ground pork
- 1 pound ground beef
- 2 cups rice
- 1 can beef broth
- 1 small can liver spread, Devil's food or ground liver
- 1 cup celery, finely chopped
- 1 cup bell pepper, finely chopped
- 1 cup onion, finely chopped
- 1 tbsp minced garlic
- 1 tbsp Tony Cachere's
- 1 tsp sugar
- salt & pepper to taste
- 2 1/2 cup water
- 1 tbsp oil
- 1 tsp onion & garlic powder (optional)
- 1/2 tsp MSG (optional)
- 1 tbsp roux (optional)
Step-by-Step Instructions
- Heat up a large pot over medium heat. Pour 1 tbsp of oil into the pot.
- Season ground pork and ground beef with Tony Cachere’s, sugar, salt and pepper. If using optional ingredients (garlic & onion powder and MSG) add now as well. Mix well and add to the heated pot.
- Stir occasionally until brown, about 8-10 minutes. Then add in all chopped vegetables (garlic, celery, bell pepper, onion). Let vegetables cook down for 5 minutes.
- Add in the small can of liver. You may be tempted to skip this step, but this is the secret ingredient that makes this dish so good. Try it, you will like it.
- If you have pre-made roux handy, add 1 tbsp. If not, you can skip it.
- Stir well. After 2 minutes, add 1 can of beef broth and 2 1/2 cups of water. Stir again.
- Cover and let boil for 5 to 7 minutes. Taste the broth to see if it needs more salt and/or pepper.
- Add in the raw, rinsed rice. Stir evenly and cover. Simmer at a lower heat for 15 minutes. Do not stir it while it simmers, but make sure that it doesn’t run out of water and burn.
- After 15 minutes, check the rice to make sure it is cooked. You can give it a few more minutes if you need. If the rice is done, turn off the stove and let it sit for 5 minutes, uncovered.
- Before serving, gently fold/stir the rice. Serve as a side dish or a main dish if you really love it. Goes well with Yummy Spicy Garlic Beans & Sausage if you just can’t get enough Cajun food!
- *Note - We have gotten a number of requests asking about the liver spread. Any canned liver product (spread or pâté) works well. Look for it at a larger grocery chain, or at a specialty market, such as an Asian market. Amazon.com has a product for sale here in a 6 count.
Common Problems and Solutions
Q: Why does my rice dressing turn out mushy?
A: Make sure not to stir the rice while it's simmering. Stirring releases too much starch and can make it gummy. Also check that your liquid-to-rice ratio is correct and that you're using a tight-fitting lid.
Q: Can I really skip the liver spread?
A: You can, but it won't be authentic dirty rice. The liver is what gives this dish its signature flavor and the name 'dirty' rice (from the color the liver adds). If you're hesitant, start with half the amount and see how you like it.
Q: My rice is burning on the bottom. What am I doing wrong?
A: Lower your heat once you add the rice. It should be at a gentle simmer, not a rolling boil. Also make sure you have enough liquid - if it starts to look dry, add a little more water or broth.
Tips and Techniques
Don’t skip rinsing the rice before adding it - this removes excess starch and helps prevent clumping. If you’re making this ahead, it actually tastes even better the next day as the flavors meld together.
Ingredient Substitutions
- liver spread: chicken livers or gizzards, finely chopped
- ground pork and ground beef: all ground beef or all ground pork
- white rice: brown rice
- beef broth: chicken broth or stock
Equipment Needed
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon for stirring
- Tight-fitting lid
Historical Context
Dirty rice is a classic example of Cajun resourcefulness, using every part of the animal including organ meats that might otherwise go to waste. This economical dish became a Louisiana staple, stretching meat with rice and the holy trinity of vegetables.
