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Thursday, May 30, 2019

Let's Talk Dirty (Rice, That is)

Janet Groene's

 “Dirty” Rice
 Don't turn up your nose at this humble dish. It's a soul food favorite throughout Dixie and a must-have in Harlem too. Once it was a dish for the poor who had only the tough, gristly, unwanted giblets while the rich got the best parts of the chicken. It’s a beloved tradition served at family get-togethers in the South and a noble one-dish meal to put on an RV table.
    Traditionally it's made with ground chicken livers, hearts and gizzards. My shortcut version is made with ground chicken. If you want to sneak in some chicken livers, they'll mash and disappear after brief cooking. If you use gizzards and hearts, which are much tougher, they should be boiled first. Authentic Dirty Rice is spicy but I prefer to pass the hot sauce at the table.

2 slices thick bacon, cut up

1 pound ground chicken (including some livers if you wish
1 tablespoon minced garlic
2 ribs celery, diced
Large onion, diced
Medium green bell pepper, diced (optional)
3 chicken flavor bouillon cubes
1 tablespoon dried, crumbled oregano
3 1/2 cups water
3 cups instant  rice

    In a large skillet or saucepan fry out the bacon.  Keep stir-frying while adding the ground chicken and livers.  When chicken is broken up and cooked, keep stir-frying while adding the vegetables. Add the bouillon, oregano and water. Bring to a boil, cover and simmer 10 minutes. Stir in instant rice, turn off heat and let stand, covered,  7-10 minutes or until rice is tender. Makes 4-6 main dish servings.   

See this week's Camping and RV Recipe of the Week at

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