One of the essentials of the dish the OP began the topic with is the rice is cooked in and flavored by the dish. Bergoo, gumbo, Brunswick stew, normally don't have rice within them. Tossing in the rice changes the name of the dish...well.., according to Foodies....Each version of the protein/veggie/rice cooked together tends to have some distinct ingredients..., it's fun as you can see why the ingredients for the protein are such due to the geography.
Indeed you have!I guess I've been cooking perloo for years but didn't know it.
Based on the food "trinity" of the South, onion, bell pepper and celery, along with tomato paste, water, rice and Southern spices and some sort of meat like sliced smoked sausage or shrimp, it all gets cooked down into a firm concoction that makes a great, hearty meal.