Louisiana Dirty Rice

Born out of poverty, this delicious rice dish has evolved into a sophisticated side dish served at even the fanciest of restaurants in New Orleans. The heat level of this dish can be adjusted to meet the diners' preferences.

5 from 1 vote

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Course: Lunch, Side Dish

Cuisine: American, American Deep South, New Orleans, North American

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Author: My Hungry Traveler

Equipment

Large pot or Dutch Oven

Ingredients

2 tbsp Vegetable oil
½ lb. Ground beef
½ lb. Ground pork
½ lb. Chicken livers, pureed
½ cup Chicken broth
1 cup Onion, chopped
3 cloves Garlic, minced
½ cup Green bell pepper
½ cup Celery, chopped
1 tsp Salt
1 tsp Ground black pepper
1 tsp Cayenne pepper
6 cups Long-grain rice, cooked (2 cups uncooked)
1 can Diced tomatoes, drained
Garnish: scallion and parsley, chopped

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Instructions

Prep - Chop all vegetables. Cook and cool white rice.
Cook - Heat oil in a large Dutch oven over medium heat. Add beef, pork, and chicken liver. Cook until browned and crisp, around 15 minutes. Add half of the chicken broth, scrape up browned bits from the bottom, and cook until evaporated. Repeat with remaining broth. Add onion, bell pepper, and celery. Cook until softened, about 5 minutes. Add garlic and stir until fragrant, about 1 minute.
Assemble and Serve - To the pot, mix in salt, black pepper, cayenne, cooked rice, and tomatoes. Scoop into a serving bowl, garnish with chopped scallion and parsley. Serve with hot sauce on the side.

Notes

Dirty rice can be made days in advance by mixing everything except the rice and storing in the refrigerator. To serve, cook white rice and warm up vegetables on the stove. Add cooked rice to vegetables, stir to combine, and transfer to a serving bowl. Garnish and serve.

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