Rice Dressing
From sbhardin 14 years agoIngredients
- ¼ lb lean pork shopping list
- ¼ lb lean beef shopping list
- ½ lb chicken gizzards(optional) italian sausage is a great substitute shopping list
- ¼ c. vegetable oil shopping list
- 1 c. chopped onion shopping list
- ¼ c. chopped bell pepper shopping list
- ½ c. chopped celery shopping list
- 2 Tbs. finely minced garlic shopping list
- 1 ¼ tsp. sweet paprika shopping list
- 1 tsp. cayenne shopping list
- 1 tsp. dried mustard shopping list
- 1 tsp. ground cumin shopping list
- 1 ½ tsp. salt shopping list
- 1 ½ tsp. ground black pepper shopping list
- ½ tsp. dried thyme leaves shopping list
- 1/3 c. thinly sliced scallion tops shopping list
- ½ tsp. dried oregano leaves shopping list
- 2 Tbs. minced fresh parsley shopping list
- 2 Tbs. water shopping list
- 2 bay leaves shopping list
- 3 c. boiled rice shopping list
- 2 Tbs. flour shopping list
How to make it
- Use pre ground pork and beef it works just as well. Cut the pork, beef and chicken gizzards into small pieces and pass twice through the coarse blade of a meat grinder. In a large heavy skillet, heat the oil, add the ground meat and bay leaves, and cook until the meat begins to brown. Add flour, vegetables, and seasonings, and mix thoroughly. Cook until the vegetables are soft and begin to brown. Add two tablespoons of water, and cook for 8 to 10 minutes longer, stirring constantly. Remove the skillet from the heat and set it in a 175 degree oven to keep warm while you prepare the rice.
- Cook the rice, then toss the cooked rice and the contents of the skillet together in a large, preheated bowl. Serve hot
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