Best Cheaters Louisiana Dirty Rice Or Rice Dressing Recipes

Cheater's Louisiana Dirty Rice or Rice Dressing image

Provided by Monique in LA

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can French onion soup
1 large green pepper, chopped
1 -2 hot pepper, minced (1 is usually enough)
1/4-1/2 cup green onion, chopped
2 tablespoons minced parsley
1 lb ground round or 1 lb chuck
1/2 lb ground pork
salt and pepper
1 1/2 cups uncooked rice

Steps:

combine all ingredients in a 9x13 pan, mixing well.
Bake, covered, for 1 hour at 400 degrees. I sometimes stir mine midway through cooking since I can't seem to leave anything alone.

Nutrition Facts : Calories 555.2, Fat 27, SaturatedFat 9.6, Cholesterol 89.2, Sodium 828.4, Carbohydrate 47.7, Fiber 1.8, Sugar 3.2, Protein 28.7

Louisiana Dirty Rice - Cajun Style image

Provided by Alan in SW Florida

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 17

1/2 lb chicken gizzard
1 1/4 cups canned chicken broth
1 cup water
2 slices bacon
1 large green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium onion, chopped (about 1 1/4 cups)
1 cup chopped scallion (green onions, about 5 medium)
2 medium carrots, chopped (about 1 cup)
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (ground red pepper)
1 cup raw rice
2 tablespoons butter
1/2 lb chicken liver

Steps:

In a medium saucepan, bring the gizzards, chicken broth, and water to a boil. Reduce the heat to medium-low, cover, and simmer until the gizzards are tender, about 45 minutes. Reserving the broth, remove the gizzards, and when they are cool enough to handle, mince them and set them aside.
In a Dutch oven or flameproof casserole, cook the bacon over medium heat until crisp, about 10 minutes. Reserving the fat in the pan, drain the bacon on paper towels; crumble and set aside.
In the bacon fat, saute the gizzards over medium heat until browned, about 5 minutes.
Add the green and red bell peppers, the onion, scallions, carrots, parsley, garlic, salt, pepper, and cayenne. Cook over medium heat until vegetables have softened, about 5 minutes.
Add the rice and reserved broth. Increase the heat to medium-high and bring to a boil. Stir once, reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 to 20 minutes.
Meanwhile, in a medium skillet, melt the butter over medium heat. Add the chicken livers and saute until firm, about 5 minutes. Let the livers cool slightly, then coarsely chop them. Toss the chicken livers and bacon with the rice. Cover and let sit for 10 minutes before serving.