Confetti Rice Dressing

19 ingredients
11 steps

Ingredients

  • 1 cup brown rice, long cooking
  • 12 cup black-eyed peas, frozen (not canned)
  • 1 (14 1/2 ounce) can chicken broth
  • 1 12 cups water, use the amount of liquid called for on your brand of brown rice minus the broth
  • 4 tablespoons butter, divided
  • 12 lb chicken liver (optional)
  • 1 lb ground turkey
  • 1 garlic clove, minced
  • 12 cup onion, diced
  • 12 cup bell pepper, diced
  • 12 cup red bell pepper, diced
  • 12 cup zucchini, diced
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon fresh sage, minced
  • 12 teaspoon salt
  • 12 teaspoon black pepper
  • 1 12 tablespoons cajun seasoning
  • 1 teaspoon parsley flakes
  • 3 green onions with tops, chopped

Directions

  1. 1
    In pot with tight fitting lid add brown rice, black eye peas, 1/2 teaspoon salt, chicken broth, and water.
  2. 2
    Bring to boil, cover, reduce heat to simmer.
  3. 3
    Check rice after 35 minutes to see if more water is needed.
  4. 4
    Rice should take 40-50 minutes.
  5. 5
    Cook until peas & rice are tender and water is absorbed.
  6. 6
    In deep skillet melt 2 tablespoons butter; add chicken livers and saute until done (if using), remove from pan, chop fine.
  7. 7
    Add ground turkey and brown.
  8. 8
    Add garlic, onion, green and red bell peppers, zucchini; saute until vegetables are tender.
  9. 9
    Add chicken livers back to mixture.
  10. 10
    Add meat and vegetables to cooked rice along with vinegar, 2 tablespoons butter, sage, salt, black pepper, parsley flakes, and Cajun seasoning; stir until well mixed.
  11. 11
    Sprinkle with chopped green onions to garnish.

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