Dirty Rice
User Reviews
5
Dirty Rice
Description
This Dirty Rice recipe starts by browning ground pork with finely chopped onion, red bell pepper, and celery, which together form the classic Cajun Holy Trinity base. Adding finely chopped chicken livers provides a distinctive depth and contributes to the "dirty" color and flavor, but they can be omitted or substituted if preferred.
After browning these ingredients with garlic and spices including salt, thyme, and cayenne pepper, the mixture is strained to remove excess juices. The rice is then cooked in chicken broth with bay leaves until tender.
Once the rice is cooked, the meat mixture is combined back into the pot and gently stirred to incorporate. The dish is garnished with thinly sliced scallions to add freshness. This recipe yields eight 1-cup servings and can be served as a side or a protein-rich main dish.
Rinsing the rice before cooking removes excess starch, preventing a gummy texture. The dish can be stored refrigerated for up to three days or frozen for up to three months; thaw overnight before reheating.
Ingredients
- 1 tablespoon vegetable oil
- 8 ounces ground pork
- 1 onion finely chopped (see note 1)
- 1 red bell pepper stemmed, seeded, and finely chopped
- 1 celery minced, rib
- 4 ounces chicken liver rinsed, trimmed, and finely chopped (see note 2)
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/4 teaspoon thyme dried
- 1/4 teaspoon cayenne pepper
- 2 1/4 cups chicken broth (see note 3)
- 1/ 1/2 cups long-grain white rice rinsed (see note 4)
- 2 bay leaf
- 3 scallions thinly sliced, for garnish
Instructions
- In a large Dutch oven over medium-high heat, heat oil until shimmering. Add pork and cook until browned, about 5 minutes, breaking up any clumps of meat.
- Add onion, bell pepper, and celery, and cook until softened, about 10 minutes, stirring occasionally. Add chicken livers (if using), garlic, salt, thyme, and cayenne, and continue to cook until chicken livers are browned, about 5 minutes. Transfer meat mixture to a fine-mesh strainer set over a bowl and cover with foil to keep warm.
- Return Dutch oven to heat and add broth, rice and bay leaves. Bring to a boil over high heat, then reduce heat to low cover and cook until rice is tender, about 15 to 17 minutes. Remove pot from heat and discard bay leaves. Fluff rice with a fork and return the meat mixture to the pot, discarding any accumulated juices. Gently stir to ocmbine. Garnish with scallions and serve.
Notes
- The combination of onion, red bell pepper, and celery is known as the "Holy Trinity" in Cajun and Creole cooking, forming the flavor base.
- Chicken livers provide traditional flavor and texture but can be omitted or replaced with ground beef or pork.
- Rinse long-grain white rice under running water for 15-30 seconds to reduce starch and avoid gummy rice.
- This recipe yields eight 1-cup servings, suitable as a side dish or four 2-cup servings as a main course.
- Store leftovers in the refrigerator up to 3 days or freeze for up to 3 months; thaw before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings, 1-cup each
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 166kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 562mg | 23% |
| Potassium | 252mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2116IU | 42% |
| Vitamin C | 29mg | 32% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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