The best darn rice dressing, made easy. Also called a mild dirty rice!
Hey folks! It was requested that I made some good old fashioned rice dressing. Some people are unfamiliar with “rice dressing” simply because most people refer to this dish as dirty rice. Well let me clear that up a bit. In the past I’ve shared a few “dirty rice” recipe, however they are shortcut recipes. Meaning, I didn’t use a lot of ingredients for true authentic dirty rice, simply because I wasn’t sure if people were truly ready for that dish yet. True southern dirty rice is spicy. It’s spicy with a lot of ingredients that some people just can’t handle. I’m talking lots of red pepper flakes, gizzards, chicken livers, and more spiciness. If ya’ll are ready for the real deal dirty rice, let me know. BUT until then, let me show you how to make some bomb rice dressing, which is like the cousin to dirty rice.
Rice dressing is extremely similar to dirty rice. We still use the rice, chicken livers, and chicken gizzards. Wd even add the bell peppers, and onions. What we don’t add is the heat. This is a mild recipe. However if you’d like to add some heat to this rice dressing you can!
Scroll down for my rice dressing recipe, and don’t forget to share this recipe on Pinterest!
Watch me make my Rice Dressing
- 4 cups cooked white or brown rice made prior
- 1/4 lb chicken gizzards
- 1/4 lb chicken livers
- 2 tbsp vegetable oil
- 2 medium bell peppers, diced I used red and green
- 2 stalks celery chopped
- 1 large yellow onion chopped
- 2 1/2 tsp creole seasoning
- 1 1/2 tsp kosher salt
- 1 tsp ground black or white pepper
- 2 tsp garlic powder
- 1 cup chicken broth
- 1 lb cooked shredded chicken
Drizzle the oil in a large pan, then turn the heat to medium.
Season the gizzards and livers with kosher salt and pepper.
Next, once the oil is nice and hot, add in the gizzard, and cook until done.
Once the gizzards are done, remove them from the pan and add in the chicken livers, and cook until done.
Once the chicken, and gizzards are done, finely chop them then set to the side.
Now toss the chopped onions, celery, and peppers into the pan and fry until they are tender.
Now add the gizzards and livers back into the pan, and mix until everything is well combined.
Toss in the chicken, and fold the ingredients.
Pour in the chicken broth, then mix the ingredients.
Now add in the rice, and sprinkle in the creole seasoning, and garlic powder.
Let everything cook for abut 10 minutes.
Turn the heat off, and serve!