Restaurant Style Dirty Rice
Bring the bold, savory flavors of the South to your kitchen with this Restaurant Style Dirty Rice! This classic Creole-inspired recipe features perfectly seasoned long-grain white rice, tender ground pork and beef, and a touch of earthy richness from finely chopped chicken livers. A medley of aromatic vegetables—onion, green bell pepper, and celery—combine with garlic and a blend of Cajun spices, creating a flavorful dish that is both hearty and satisfying. Garnished with fresh parsley and green onions, this dirty rice is ideal as a spicy side or a main dish that's packed with protein and spice. Ready in just under an hour, this easy yet restaurant-worthy dish will transport your taste buds straight to Louisiana! Perfect for family dinners, potlucks, or any occasion where bold flavors shine.
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 3 cups water or chicken broth
- 0.5 pound ground pork
- 0.5 pound ground beef
- 0.25 pound chicken livers
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 2 stalks celery stalks, finely diced
- 2 cloves minced garlic
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.5 teaspoon ground black pepper
- 1 whole bay leaf
- 2 tablespoons vegetable oil
- 2 tablespoons fresh parsley, chopped
- 3 stalks green onions, sliced
- to taste salt
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch. Set aside.
In a medium pot, bring the water or chicken broth to a boil. Add the rice, stir, cover, and reduce the heat to low. Cook for 15-18 minutes or until the rice is tender and the liquid is absorbed. Fluff the rice and set it aside.
In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat.
Add the ground pork and ground beef to the skillet. Cook until browned and no longer pink, breaking it up into small pieces with a wooden spoon.
Finely chop the chicken livers and add them to the skillet. Cook for about 4-5 minutes until cooked through, stirring occasionally.
Add the diced onion, green bell pepper, celery, and minced garlic to the skillet. Cook for 5-7 minutes or until the vegetables are softened.
Stir in the Cajun seasoning, thyme, paprika, ground black pepper, and the bay leaf. Mix well to coat the meat and vegetables with the spices.
Reduce the heat to medium and add the cooked rice to the skillet. Stir everything together until the rice is fully incorporated and warmed through.
Taste and adjust seasoning with salt if needed. Remove the bay leaf and discard.
Garnish with fresh parsley and sliced green onions before serving.
Serve the dirty rice hot as a side dish or as a main course. Enjoy!
Nutrition Facts
Calories |
2172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.0 g | 181% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 21.2 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 4054 mg | 176% | |
| Total Carbohydrate | 119.2 g | 43% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 12.3 g | ||
| Protein | 106.3 g | 213% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 272 mg | 21% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2266 mg | 48% | |
*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.
