This is a recipe that I've used SO MANY times over the years and the dish is always empty at the end of the meal - and the wonderful thing about it is that it can be done up to the baking the day before and refrigerated.
1 lb. raw ground beef (or turkey)
1 cup raw rice
1 can mushroom soup, undiluted
1 can onion soup, undiluted
1 cup chopped onions
1 cup chopped celery
1 cup chopped green onions, both tops and bulbs
1 cup chopped fresh parsley (or 3 T. dried)
1/2 cup chopped bell pepper
(may use a minced jalapena also if you like it hot)
dash hot sauce (or two if you like it hotter)
salt and black pepper to taste
Mix all ingredients well and put in greased or Pam sprayed large casserole dish. This may be refrigerated at this point and cooked later, but start in a cold oven and bake at 375 deg. for one hour, and do not lift the lid. If you cook it immediately, put in heated 375 deg. oven for one hour. After that time, remove lid and check to see if the rice grains are soft. All ingredients should be tender and done and the rice nicely separated (not gooey).
This is much like the conventional dirty rice and is a WHOLE LOT EASIER. Enjoy.
The Dunks - Traditionally in the South Louisiana culture, dirty rice is used as a side dish with barbecue, fried chicken, brisket, and the like. But more often than not I use this as a main dish for a Saturday supper and serve a green salad or cole slaw and corn bread with it. Garlic buttered french bread is also good, but we like the cornbread.
It is my most dependable pot luck dish. I'll mix it up the day before I need to take it somewhere, then it cooks while I get dressed, I take it hot from the oven to the dinner, and it's still warm when I get there. And there is no way it can be "messed up", and it can be seasoned according to the taste of the diners.
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