Serves 8
55 min
Creole Rice Dressing
Recipe GLPR189ea13deb4419
This vibrant Creole-style rice dressing combines seasoned ground pork with the traditional holy trinity of onion, bell pepper, and celery, all folded into fluffy long-grain rice. Finished with bright scallion greens and fresh parsley, it's a satisfying one-pan dish bursting with bold, savory flavors.
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Ingredients
1½ cups long-grain white rice
2 Tbsp. extra-virgin olive oil, divided
1¾ lb. ground pork
4 tsp. Creole seasoning, divided
1 large onion, finely chopped
1 large green bell pepper, ribs and seeds removed, finely chopped
4 celery stalks, thinly sliced
6 garlic cloves, finely chopped
1 Tbsp. plus 1 tsp. Worcestershire sauce
1 Tbsp. hot sauce
1 tsp. freshly ground black pepper
½ tsp. kosher salt, plus more to taste
1 bunch scallions, dark green parts only, thinly sliced
¼ cup fresh parsley, finely chopped
Directions
Rinse the rice in a fine-mesh sieve under cool running water, stirring gently until the water runs clear. Transfer the rinsed rice to a medium saucepan and add 2 cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and simmer until the water is fully absorbed, 16–18 minutes. Remove from heat and let the covered rice sit for 10 minutes to allow the grains to finish setting. Uncover, gently fluff the rice with a fork, and set aside to cool to room temperature.
Heat 1 Tbsp. of olive oil in a large high-sided skillet or Dutch oven over medium-high heat. Add the ground pork and 2 tsp. of Creole seasoning. Cook, breaking the meat into small, uniform pieces and stirring occasionally with a wooden spoon, until the pork is evenly browned, 7–10 minutes. Use a slotted spoon to transfer the cooked pork to a medium bowl, leaving any flavorful brown bits in the skillet. Set the pork aside.
Add the remaining 1 Tbsp. of olive oil to the same skillet and heat over medium-high. Add the chopped onion and cook, stirring occasionally, until it becomes soft and golden brown, 8–10 minutes. Stir in the chopped bell pepper and sliced celery, then cook for 5–7 minutes, stirring occasionally, until the vegetables are tender and begin to caramelize slightly. Add the minced garlic and cook for about 1 minute more, stirring constantly, until fragrant.
Return the cooked pork to the skillet with the vegetables. Add the cooled rice, Worcestershire sauce, hot sauce, black pepper, kosher salt, and the remaining 2 tsp. of Creole seasoning. Stir everything together until well combined and heated through, about 1 minute. Remove from heat and stir in the sliced scallion greens and fresh chopped parsley. Taste the dressing and adjust seasoning with additional salt if needed; add more hot sauce if you prefer extra heat.
