Classic Dirty Rice Recipe
Ingredients:
- 1 pound chicken livers, finely chopped
- 1/2 pound ground pork
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 2 cups long-grain white rice
- 4 cups chicken broth
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- 1/2 cup chopped green onions (scallions)
- 1/2 cup chopped fresh parsley
Instructions:
- In a large, deep skillet or Dutch oven, heat the vegetable oil over medium heat. Add the chicken livers and ground pork, and cook, stirring frequently to break up the pork and livers, until the meat is browned.
- Add the chopped onion, green bell pepper, celery, and garlic to the skillet. Cook until the vegetables are softened, about 5 minutes.
- Stir in the long-grain rice, mixing well to combine with the vegetables and meat mixture.
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, add the Cajun seasoning, thyme, and cayenne pepper, and season with salt and black pepper to taste. Cover and simmer for 20-25 minutes, or until the rice is fully cooked and the liquid is absorbed.
- Remove from heat and let it stand covered for 5 minutes. Fluff with a fork and then mix in the chopped green onions and parsley.
- Taste and adjust the seasonings if necessary, then serve hot as a side dish or main course.
Chef’s Notes:
- Dirty rice traditionally includes chicken livers, which give it a distinctive flavor and “dirty” color. If you prefer a less intense flavor, you can reduce the amount of chicken livers or omit them entirely, substituting more ground pork or beef.
- To make it a complete meal, you can add in diced andouille sausage or shrimp when you add the rice.
- Dirty rice can be made ahead and reheated, and it also freezes well. Simply let it cool, transfer to a freezer-safe container, and freeze. Thaw in the refrigerator and reheat in a skillet or in the microwave.
