Dirty Rice
User Reviews
5
Dirty Rice
Description
Dirty Rice combines ground beef, pork sausage, and minced chicken liver or gizzards for a robust, meaty foundation. These are browned and thickened with a small amount of flour. The classic Cajun vegetables—onion, celery, and green bell pepper—are sautéed with garlic and a blend of spices including Cajun seasoning, cayenne pepper, oregano, thyme, and bay leaves to build layers of flavor.
Uncooked long-grain rice is added alongside chicken broth and simmered until tender. The recipe's two-stage resting process after cooking allows the rice to fully absorb moisture and results in a fluffy texture with deeply infused seasonings and meat flavors. The dish is finished with fresh green onion and parsley for color and freshness.
Variations include omitting or substituting the chicken liver with chopped chicken thigh or cooked chicken. This recipe also works well in an Instant Pot with adjusted liquid and timing. Chopping vegetables and measuring spices ahead can streamline preparation, and pre-cooking the meats allows for quicker meal assembly on the day of serving.
Ingredients
- ½ lb ground beef , 80/20
- ½ lb ground sausage (I use Jimmy Dean pork sausage)
- ½ cup chicken liver minced, or gizzards minced
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- ¼ cup all-purpose flour
- 1 onion , diced
- ½ cup celery , diced
- 1 green bell pepper , diced
- 3 cloves garlic , minced
- 2 teaspoons Cajun seasoning
- ¼ teaspoon cayenne pepper
- 1/4 teaspoon oregano dried
- 1/4 teaspoon thyme dried
- 2 bay leaf
- 2 cups long-grain white rice , or basmati rice
- 4 cups chicken broth low-sodium
- ½ cup green onion chopped
- ¼ cup parsley fresh chopped
Instructions
- Add ground beef, sausage and liver to a large saucepan over medium heat. Season with salt and pepper and cook, crumbling with a wooden spoon, until browned.
- Add flour and stir. Add onion, bell pepper, and celery and sauté for 2 minutes. Add garlic, Cajun seasoning, cayenne, oregano, thyme and bay leaves and stir to combine.
- Add rice and chicken broth. Bring to a boil, cover, reduce heat to low and simmer for 20 minutes. Remove from heat all allow to rest for 5 minutes. Remove lid, gently fluff rice with a fork, reapply lid and rest for 5 more minutes.
- Garnish with green onion and parsley before serving.
Notes
- Chicken liver can be omitted or replaced with chopped raw chicken thighs or cooked chicken pieces.
- For Instant Pot preparation, brown meat using sauté mode, then add vegetables and seasonings before cooking rice and broth under high pressure for 4 minutes with a 10-minute natural release.
- Prep vegetables and measure spices in advance for faster cooking.
- Meats can be cooked ahead and refrigerated for a few hours before final cooking steps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Calories | 594kcal | 30% |
| Carbohydrates | 72g | 24% |
| Protein | 31g | 62% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 144mg | 48% |
| Sodium | 875mg | 36% |
| Potassium | 743mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 3584IU | 72% |
| Vitamin C | 32mg | 36% |
| Calcium | 73mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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