Dirty Rice
Dirty Rice is a classic Creole dish from Southern Louisiana featuring a flavorful blend of spices, ground meat, and rice cooked together for a hearty and comforting meal.
Servings: 4 servings
Ingredients
- 1 cup long-grain white rice
- 2 cups chicken broth or vegetable broth for a lighter option
- 0.5 pound ground beef lean
- 0.5 pound ground chicken liver or ground turkey liver as an alternative
- 1 small onion finely chopped
- 1 green bell pepper finely chopped
- 2 stalks celery finely chopped
- 3 cloves garlic minced
- 2 tablespoons olive oil or vegetable oil
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper adjust to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 1 teaspoon salt or to taste
- 2 green onions thinly sliced, for garnish
- fresh parsley chopped, optional, for garnish
Instructions
Cook the Rice
- Rinse the rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-18 minutes until the rice is tender and liquid absorbed. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
Prepare the Meat and Vegetables
- While the rice cooks, heat olive oil in a large skillet over medium-high heat. Add ground beef and ground chicken liver. Break meat apart with a wooden spoon and cook for 5-7 minutes until browned and cooked through. Remove meat from skillet and set aside, leaving rendered fat in pan.
Sauté the Holy Trinity and Garlic
- In the same skillet, add chopped onion, bell pepper, and celery. Cook over medium heat for about 5 minutes until vegetables are softened. Add minced garlic and cook an additional 1-2 minutes until fragrant.
Combine and Season
- Return cooked meats to skillet with sautéed vegetables. Add smoked paprika, cayenne pepper, thyme, oregano, salt, and black pepper. Stir until spices are evenly distributed and mixture is heated through.
Mix in the Cooked Rice
- Add cooked rice to the skillet and gently fold into meat and vegetable mixture. Cook for another 2-3 minutes, stirring occasionally, to allow flavors to meld.
Garnish and Serve
- Remove skillet from heat. Sprinkle sliced green onions and chopped parsley over the top for a fresh, vibrant finish. Serve hot as a main dish or alongside your favorite protein.
Equipment
- Medium Saucepan
- Large Skillet
- Wooden Spoon
Notes
Use quality chicken broth for extra flavor. Adjust cayenne pepper to control heat level. Rinsing rice prevents stickiness. Cook ground liver thoroughly for safety. A heavy-bottomed skillet helps prevent burning. Dirty Rice tastes even better the next day. Substitute celery with extra bell pepper or carrots if unavailable. For vegetarian versions, omit meat and use mushrooms or lentils with vegetable broth. Add jalapeños or extra cayenne for more spice. Try smoked sausage or fresh herbs for variations. Use brown rice adjusting cooking time accordingly. Store leftovers in refrigerator for up to 4 days or freeze for up to 3 months.