Thursday, November 15, 2012

Dirty South Rice Dressing

Custom Taste
Whilst growing up, the best part of the holidays was the rice dressing! However trying to find a recipe was hard considering a large amount of what was found only wanted us to use pre made mixes and packaged seasonings, *pout*. So! Custom taste decided that we were going to get smart and create out own. This is the product. Delicious  nutritious and super easy, rice dressing is no longer holiday only. That makes us very excited.

Shopping List

  • 2 cups broth (chicken or vegetable is the best)
  • 2 cups water
  • 2 cups rice
  • 1/2 to 1 cup giblets (chicken liver wins)*
  • 1/2 to 1 cup other meat you like (we used left over shredded chicken and pulled pork)
  • 2 garlic cloves (big ones!)
  • 1 1/4 cup celery (2 large ribs)
  • 1 bell pepper*
  • 1 jalapeno pepper (de-seed if you so desire)
  • 1 tsp thyme
  • 1 tsp sage
  • 1 tsp chives
  • 1 tbsp Hot Roasted Vegetable Salsa With Cilantro or hot sauce of your choosing
  • 2 tbsp oil (Extra virgin wins)
  • 1 medium to large white onion
  • 2 oz dark red wine (YAY!) optional
  • Salt and pepper to preference

Cutting board
Sharp knife
Oven safe baking dish
Small pot
2 skillets
Measuring cup, tbsp and tsp
Stirring apparatus
2 medium size mixing bowls

Time 1 hour and 10 minutes
Prep 10 minutes
Cook 1 hour
Yield 2 1/2 cups

Time To Get Cooking!!!

Soak rice for 15 minutes
Whilst rice is soaking small chop jalapeno pepper (de-seeded if you aren't a spice fan), bell pepper, celery and onion.
Mince and smash garlic cloves
  • Slice, chop and then smash. It make for easier chopping. Use a butcher's knife cause that makes cooking fun!
Combine all in one bowl and mix with 1 tbsp oil and set aside
A little bit of multi-tasking
Drain rice.
Boil chicken liver on medium in a pot with 1 to 2 cups water for 15 minutes or until slightly grey.
In large skillet pour rice and sauté until it starts to yellow,
Add 2 cups broth and 1 cup water
  • Pour in slowly so the liquid does not lower the temperature of the skillet to much. The hotter the skillet stays the quicker the cook time!

Stir until well combined, let simmer until rice becomes tender and most of the liquid has steamed away, DO NOT COVER
Drain liver, but reserve about 1/4 cup to 1/2 cup of liquid. let liver rest

  • Letting the liver rest will also allow it too cook a little bit more before adding it to the dish. We do not want any raw chicken liver to be eaten
Preheat oven to 375 degrees
Chop up liver roughly, as well as other meat of your choosing (wash hands if you touch it)
Heat a skillet, or pot and add 1 tbsp oil
Add minced garlic and quickly sauté
Add the remaining vegetable mix. Saute until onion turns yellow and bell pepper becomes soft.
  • This will be baked in the oven for 20 minutes so you don't want the veggies to become mushy
Take rice off the heat once tender
Acquire a baking dish, or dutch oven
Pour rice, meat, vegetables and reserve liver liquid into dish.
Add thyme, sage, chives, hot sauce, dark red wine, salt and pepper. Stir together until fully incorporated
Insert into oven for 10 minutes, stir and leave for another 10 minutes.
Take out and let cool for 10 minutes before serving or storing.

    Can serve up to 10 in 1/4 cup servings
    Serve alone or as a side or with a side!

    Storing and reheating
    Store in an air tight container in the fridge for 4-5 days
    Even though cooked rice has a long freezer life the vegetables and cooked meats in the dish will have a much shorter one. Store in freezer for 30-45 days at max.
    Reheat in the microwave, stove top or oven.

    Nutritional Facts Per Serving
    Calories 186
    Fat 4g
    Carbs 16g
    Protein 6g
    compared to a store bought product
    Calories 300
    Fat 7g
    Carbs 42g
    Protein 18g
    Nutritional Difference (our recipe)
    Calories -114
    Fat -3g
    Carbs -26g
    Protein -12g

    Cost Comparison
    Recipe Cost: $3.69
    Cost Per Serving: $0.37
    compared to a store bought product
    Product Cost on Average: $ 4.19
    Product Cost Per Serving: $ 4.19
    You Save on Average Per Serving: $ 3.82

    Fluffy rice!
    -Sautéing rice before adding the liquids allows for fluffier rice during the boiling process and decreases the cooking time
    -For creamier dressing use a dutch oven or related dish to cook in, for dryer rice dressing use a flat dish and spread out.
    *Make sure so be careful when working with raw entrails as cross contamination can easily occur. Wash any utensils and hands with hot water before moving on.
    *Use green for more bitter tasting dressing and red for a sweeter tasting dressing. Also be on the look out for sales! We used red since there was a deal at our local grocer.



    1. I had never heard of Dirty Rice until recently - how on earth did it get its name? Like the look of your ingredients so I am going to pin this on my recipes to try board. Have a good week.

    2. It got the name dirty rice because once it is cooked the rice looks dirty (because of the broth and the gizzards in it). At least that is what my grandfather told me.

    3. This comment has been removed by a blog administrator.


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