Dirty Rice
Dive into the bold and flavorful essence of the South with this hearty Dirty Rice recipe, a Louisiana classic that’s brimming with rich, savory goodness. Perfectly cooked long-grain white rice is infused with a medley of ground pork, tender chicken livers, and the “holy trinity” of Cajun cooking: onions, bell peppers, and celery. Seasoned to perfection with Cajun spices, thyme, and a dash of garlic, this dish delivers layers of aromatic depth and heat. A splash of chicken broth ties everything together, melding the meaty, spiced base with fluffy rice, while fresh scallions and parsley add a vibrant finishing touch. Ideal as a standalone meal or a flavorful side dish, this easy-to-make Dirty Rice comes together in just 50 minutes, making it the perfect recipe for weeknight dinners or festive gatherings.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Long-grain white rice
- 3 cups Water
- 0.5 pounds Ground pork
- 0.5 pounds Chicken livers, finely chopped
- 2 tablespoons Vegetable oil
- 1 medium Yellow onion, finely diced
- 1 medium Green bell pepper, finely diced
- 2 stalks Celery stalks, finely diced
- 3 cloves Garlic cloves, minced
- 1 tablespoon Cajun seasoning
- 0.5 teaspoons Dried thyme
- 0.25 teaspoons Ground black pepper
- 0.5 teaspoons Salt
- 1 cup Chicken broth
- 2 stalks Scallions (green onions), sliced
- 2 tablespoons Fresh parsley, chopped
Instructions
Rinse the rice until the water runs clear, then combine it with the 3 cups of water in a medium saucepan. Bring it to a boil over medium-high heat, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender. Remove from heat, fluff with a fork, and set aside.
In a large skillet, heat the vegetable oil over medium-high heat. Add the ground pork and cook for 5-7 minutes, breaking it apart with a spatula, until browned and cooked through.
Add the finely chopped chicken livers to the skillet and cook for another 3-4 minutes, stirring occasionally, until they are browned and fully cooked.
Stir in the onion, bell pepper, celery, and garlic. Cook for about 5 minutes, or until the vegetables are softened and fragrant.
Mix in the Cajun seasoning, dried thyme, black pepper, and salt. Stir well to combine and let the mixture cook for 1-2 minutes to toast the spices.
Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 5 minutes to allow the flavors to meld.
Add the cooked rice to the skillet and stir until well combined, ensuring the rice is evenly coated with the meat and vegetable mixture.
Cook for an additional 2-3 minutes, stirring occasionally, until the rice is heated through.
Remove the skillet from heat and garnish the dirty rice with sliced scallions and chopped fresh parsley.
Serve warm and enjoy!
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1483 mg | 494% | |
| Sodium | 4397 mg | 191% | |
| Total Carbohydrate | 130.4 g | 47% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 19.0 g | ||
| Protein | 141.0 g | 282% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 2550 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
