Dirty Rice Saturday Morning Special
Start your weekend off right with this flavorful and hearty Dirty Rice Saturday Morning Special. This Southern-inspired dish combines tender long-grain white rice cooked in savory chicken broth with a rich blend of ground pork sausage and finely chopped chicken livers for an authentic depth of flavor. Sautéed aromatics like onion, green bell pepper, and celery create the perfect base, while Cajun seasoning, smoked paprika, and thyme infuse the dish with a bold, spicy kick. Topped with fresh scallions and parsley for a vibrant finish, this one-pan recipe is perfect for a comforting breakfast or brunch with a bit of Louisiana flair. Ready in just 50 minutes, this easy-to-make dirty rice is a delicious, crowd-pleasing meal that will spice up your Saturday mornings.
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 2 tablespoons olive oil
- 0.5 pound ground pork sausage
- 0.25 pound chicken livers, finely chopped
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 3 garlic cloves, minced
- 1.5 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 0.5 teaspoon kosher salt
- 3 scallions (green onions), chopped
- 2 tablespoons fresh parsley, chopped
Instructions
Rinse the long-grain white rice under cold water until the water runs clear to remove excess starch. Drain well.
In a medium saucepan, combine the rice and chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed. Set aside and fluff with a fork.
Heat the olive oil in a large skillet over medium heat. Add the ground pork sausage and cook, breaking it up into small pieces, until browned and fully cooked, about 5-6 minutes. Remove the sausage from the skillet with a slotted spoon and set aside.
In the same skillet, add the finely chopped chicken livers. Cook for 2-3 minutes until browned. Remove and set aside with the sausage.
In the remaining drippings, add the diced onion, green bell pepper, and celery. Sauté the vegetables for 5-6 minutes until softened and fragrant.
Add the minced garlic, Cajun seasoning, smoked paprika, dried thyme, black pepper, and kosher salt. Stir for 1 minute to coat the vegetables in the spices.
Return the cooked sausage and chicken livers to the skillet. Stir well to combine with the vegetables.
Add the cooked rice to the skillet and gently mix everything together until fully incorporated and heated through, about 3-4 minutes.
Remove from heat and garnish with chopped scallions and fresh parsley.
Serve warm and enjoy your Dirty Rice Saturday Morning Special!
Nutrition Facts
Calories |
1780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 4985 mg | 217% | |
| Total Carbohydrate | 119.4 g | 43% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 12.1 g | ||
| Protein | 97.9 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 1858 mg | 40% | |
*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.
