Rice Dressing Recipe
This rice dressing recipe has a hearty texture and a savory flavor that develops as the meat, rice, vegetables, and creamy sauce cook together.The rice absorbs the seasoned broth while staying tender, giving the dish a moist consistency without making it overly soft.
Equipment
- Large heavy-bottomed skillet or Dutch oven
- Wooden spoon
- Measuring cups
- Measuring spoons
- Chef’s knife
- Cutting board
- Heatproof spatula
- Serving spoon
- Lid that fits the cooking pan
Ingredients
- 14 oz regular pork breakfast sausage
- 1¾ lbs ground beef
- 2¼ cups uncooked medium-grain rice
- 1¼ cups beef broth
- 1 cup water
- 1 tsp Creole seasoning
- 1¼ cups chopped yellow onion
- 1 can 10½ oz cream of mushroom soup
- ½ cup sliced green onions
- 1¼ cups chopped bell pepper
- 3 garlic cloves finely chopped
Instructions
Brown the meats.
- Place a large skillet or Dutch oven over medium heat. Add the pork sausage and ground beef. Break the meat into small pieces as it cooks. Continue until no pink remains, then drain excess grease if there is a large amount.
Cook the vegetables.
- Add the chopped onion and bell pepper to the browned meat. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the garlic and cook for another minute.
Add the seasoning and rice.
- Sprinkle in the Creole seasoning and stir well. Add the uncooked rice and mix it through the meat and vegetables so the grains become coated with the cooking juices.
Pour in the liquids.
- Add the beef broth and water. Stir in the cream of mushroom soup until it blends into the liquid. Scrape the bottom of the pan gently to loosen any browned pieces.
Cook until the rice is tender.
- Bring the mixture to a gentle simmer. Cover the pan, reduce the heat to low, and cook for about 25–30 minutes. Avoid lifting the lid too often because the trapped steam helps the rice cook evenly.
Finish and serve.
- Check the rice for tenderness. If it still needs a little time, cover and cook for several additional minutes. Once done, gently fluff the mixture and fold in the green onions. Let it sit for a few minutes before serving.
Notes
Recipe Note: Because this recipe contains uncooked rice, the liquid level matters. Keep the pan covered during the main cooking period and avoid stirring repeatedly, which can make the finished rice overly soft.
If the rice becomes tender while a little liquid remains, remove the lid and let the mixture cook briefly so the excess moisture can evaporate.