Easy Baked Dirty Rice
Savor the bold, hearty flavors of the South with this Easy Baked Dirty Rice recipe. Packed with seasoned ground pork, tender chicken livers, and a fragrant medley of onions, celery, and bell peppers, this dish is a one-pan wonder perfect for weeknight dinners or holiday spreads. Infused with Cajun spices, a hint of thyme, and smoked paprika, every bite bursts with authentic Louisiana-inspired taste. The combination of long-grain rice baked in savory chicken broth ensures a fluffy, perfectly cooked result every time. Simple to prepare and baked to perfection, this dirty rice is a comforting classic that pairs beautifully with roasted meats or stands alone as a satisfying main course. Garnish with fresh green onions for a colorful finishing touch!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 0.5 pound ground pork or sausage
- 4 ounces chicken livers, chopped
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 2 cups chicken broth
- 2 teaspoons cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole bay leaf
- 1 tablespoon olive oil
- 2 stalks green onions (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish lightly with olive oil or non-stick spray.
In a large skillet, heat the olive oil over medium heat. Add the ground pork or sausage and cook, stirring frequently, until browned. Break it up into small pieces as it cooks.
Add the chopped chicken livers to the skillet and cook for 3-4 minutes, stirring occasionally, until they are no longer pink.
Stir in the diced onion, bell pepper, celery, and minced garlic. Sauté until the vegetables are tender, about 5-7 minutes.
Stir in the cajun seasoning, thyme, paprika, salt, and black pepper, ensuring the mixture is well coated with the spices.
Turn off the heat and stir in the uncooked rice, mixing everything evenly. Transfer the mixture to the prepared baking dish.
Pour the chicken broth over the rice mixture, ensuring the broth covers the rice evenly. Add the bay leaf to the center of the dish.
Cover the baking dish tightly with aluminum foil, ensuring no steam escapes during cooking.
Bake in the preheated oven for 40-45 minutes, or until the rice is tender and the liquid has been absorbed.
Remove the baking dish from the oven and let it rest for 5-10 minutes, still covered, to let the flavors meld.
Discard the bay leaf, fluff the rice with a fork, and garnish with chopped green onions if desired before serving.
Nutrition Facts
Calories |
1165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 3887 mg | 169% | |
| Total Carbohydrate | 94.0 g | 34% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 14.0 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2281 mg | 49% | |
*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.
