Blue Runner Rice Dressing

With Blue Runner Jambalaya base, this popular side dish becomes the main event! While dirty rice is made with ground organ meats like livers, hearts and giblets, this rice dressing is made with ground beef and pork. Take your holiday dressing to the next level with this easy yet delicious recipe.


 1 lb ground beef
 ½ lb ground pork
 Pinch kosher salt
 Pinch freshly ground black pepper
 2 tbsp olive oil
 1 cup chopped celery
 1 cup chopped onion
 3 small bell peppers, cored and diced (use a yellow, red and green bell pepper for color)
 1 jalapeño pepper (seeded and finely chopped)
 2 cloves of garlic (minced)
 2 tbsp Creole seasoning
 1 tsp dried thyme, crushed
 ¼ tsp cayenne pepper
 1 bay leaf
 3 cups long-grain rice
 3 cups Blue Runner Jambalaya Base
 Thinly sliced green onion and chopped parsley (for garnish)



In a heavy bottomed pot over medium-high heat, add 1 tablespoon of olive oil, ground beef and ground pork. Stir constantly while breaking up the meat and cook until no longer pink. 


Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.


Add Blue Runner Jambalaya Base, rice, Creole seasoning, thyme, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.


Once the grains are cooked through, garnish with green onion and parsley.

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