What's the secret to Dirty Rice?

Par boil your rice before mixing in with the other ingredients.

add rue to it and it will keep it really moist

This stuff is money.

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add rue to it and it will keep it really moist

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I know this isn't the OT but here on the Food Board we expect people to know how to spell "roux".

I don't like the taste of livers and gizzards but without it, to me, its just not dirty rice. So, I get my butcher to grind it with the pork butt.

Not everyone does it the same and I'm far from an expert.

We use one pound of ground pork to one pound of ground beef. Season and brown till meat is cooked. If too much grease accumulates, drain, otherwise add chopped onions and a about 2" of water to the pot, with Kitchen Boquet(?), not much. Cook for a while, until onions are soft and clear. Add 3 cups of cooked rice and mix. Cook longer is a dry dressing is preferred. Add more water if needed and if moist dressing is preffered. Rice amount varies on what your prefer as well. Some like more rice, some like more meat.

Some people use bell peppers, scrimp, etc.

In South Louisiana, we call it "Rice Dressing".

Hope this helps.

livers and gizzards

i make my meat mixture seperate from my rice then i add them together. and yes thats how my cajun mom does it too.

Just before serving and while it's steamy hot, toss in fresh sliced green onions.