Side dishes, ugh! I have said this before, but side dishes are hard! Why? I don’t know, but maybe because we spend so much time on the main course that we are tired by the time we remember the lowly side dish?? At least that is my answer and plus I have boys and they basically want MEAT so I make the side dish and the little farts don’t eat it. So, I have to work very hard to get a good list of side dishes they will eat so I know my time is not wasted.
This Southern Dirty Rice is one of those dishes that everyone eats. It’s probably because it has NO redeeming healthy qualities, lol! It uses a stick of butter for heavens sake, but damn it is SO good. I mean SO good! It is salty, savory, creamy…all the things you look for in a recipe:). Oh and lets not forget it is SUPER easy-you open a few cans. This is not my typical recipe I post because it does use canned soups, but this is just a classic recipe that everyone needs in their back pocket. You can make this and take it to a friend in need, a pot luck, baby shower…. it just one of those recipes that everyone will say, oh it’s too fattening or rich and before you know it the entire dish is licked clean.
I am making this tonight to go along with a juicy steak and steamed asparagus (we need one healthy bite) and I know my boys will LOVE it.
A couple notes-You can make this a couple days in advance and just reheat covered in the oven. And you can add some shredded rotisserie chicken and bam you have a whole meal. It is similar to my Cheesy Chicken and Rice Casserole, but easier, if thats possible.
Southern Dirty Rice
A rich, savory, buttery staple at any Southern potluck, shower, picnic. Easy to make and easy to transport.
- 1 stick butter
- 2 cups Quick cooking white rice
- 1 can Campbells Beef Consomme
- 1 can Campbell's French Onion Soup
- 1 can Campbell's Cream of Mushroom Soup
- 1 small container sliced mushrooms
Preheat oven to 350 degrees
In a large bowl melt butter in microwave.
Add rice and stir to coat rice with butter.
Add beef consomme, onion soup, mushroom soup and mushrooms. Stir to combine. It will be very soupy.
Pour into a 9"x13" baking dish. Cover with foil and bake for 1 hour.
*If you cannot find consommé then use beef broth
*You can always use canned mushrooms in a pinch