New Orleans Dirty Rice
Get ready for a taste of Louisiana with this irresistible New Orleans Dirty Rice recipe! Packed with bold flavors and hearty ingredients, this Cajun classic combines tender ground beef, savory chicken livers, and aromatic vegetables like onion, green bell pepper, and celery, all seasoned with a robust blend of Cajun spices, paprika, and thyme. The rice, cooked to perfection, absorbs the rich flavors from the chicken broth and spice blend, delivering a dish that’s bursting with authenticity. Finished off with a sprinkle of fresh parsley and green onions, this one-pot wonder is perfect for feeding a crowd or spicing up weeknight dinners. Whether you’re craving Southern comfort food or exploring new kitchen adventures, this New Orleans Dirty Rice recipe hits all the right notes of flavor, texture, and tradition.
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 4 cups water
- 2 tablespoons vegetable oil
- 1 pound ground beef
- 0.5 pound chicken livers, finely chopped
- 1 large yellow onion, finely diced
- 1 large green bell pepper, finely diced
- 2 stalks celery stalks, finely diced
- 4 cloves garlic cloves, minced
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup chicken broth
- 3 stalks green onions, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
Rinse the rice under cold water until the water runs clear. Add rice and 4 cups of water to a medium saucepan. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes or until water is fully absorbed. Remove from heat, fluff with a fork, and set aside.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
Add the ground beef and chicken livers to the skillet. Cook, breaking up the meat with a wooden spoon, for 6-8 minutes, or until the meats are browned and fully cooked.
Add the onion, green bell pepper, celery, and garlic to the skillet. Cook for another 5-7 minutes, stirring frequently, until the vegetables are softened.
Stir in the Cajun seasoning, paprika, thyme, salt, and black pepper. Cook for 1 minute to toast the spices.
Pour in the chicken broth and bring the mixture to a simmer. Let simmer for 5 minutes, allowing the flavors to meld.
Reduce the heat to low and fold the cooked rice into the skillet. Stir well to combine and ensure the rice is evenly coated in the seasoning mixture.
Cook for an additional 5 minutes, stirring occasionally, until the rice is heated through and has absorbed the flavors.
Remove from heat and garnish with chopped green onions and parsley before serving.
Nutrition Facts
Calories |
2406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1600 mg | 533% | |
| Sodium | 7739 mg | 336% | |
| Total Carbohydrate | 172.4 g | 63% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 22.6 g | ||
| Protein | 163.4 g | 327% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 495 mg | 38% | |
| Iron | 37.9 mg | 211% | |
| Potassium | 3950 mg | 84% | |
*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.
