Dirty Rice
Ingredients
- 3/4 cup long-grain rice
- 1 1/2 cups turkey or chicken stock
or water
- plus more to taste, see Tip2 1/2 teaspoons Creole seasoning
- 1 teaspoon unsalted or salted butter
- 1/4 pound chicken livers
- 1/2 pound ground beef
85 percent lean
- 1/2 pound ground pork
- 2 tablespoons hot sauce
- Kosher salt
Diamond Crystal
- 4 teaspoons canola
vegetable or extra-virgin olive oil
- 1 small yellow onion
finely chopped
- 1 small green bell pepper
finely chopped
- 2 celery stalks
thinly sliced
- 4 garlic cloves
minced
- 1 teaspoon Worcestershire sauce
- 1/2 cup thinly sliced scallion greens
- 1/4 cup finely chopped flat-leaf parsley
Directions
- 1
Rinse the rice in a strainer under cold water until the water runs clear. Heat the stock in a medium saucepan over high until boiling. Stir in the rice and 1 ½ teaspoons Creole seasoning, then reduce heat to low to maintain a simmer. Cover the saucepan and cook until the water has evaporated and the rice no longer has any bite, 12 to 15 minutes. If the water evaporates before the rice is done (bite into a grain to see if it’s fully cooked), add ¼ cup water, cover and continue cooking. Once the rice is ready, stir in the butter and set aside while preparing the rest of the dirty rice.
- 2
Finely chop the chicken livers. Transfer to a large bowl and add the beef, pork, 1 tablespoon hot sauce, 1 teaspoon Creole seasoning and ½ teaspoon salt. Stir to combine.
- 3
Heat 3 teaspoons oil in a large skillet over medium-high until it shimmers. Add the meat and cook, stirring to break it up, until all of the meat is evenly browned, about 5 minutes. Remove from the heat and transfer the meat to a plate using a slotted spoon. Discard all but 2 teaspoons fat from the skillet.
- 4
Add the remaining teaspoon oil to the skillet and heat over medium until the oil shimmers. Add the onion and cook, stirring occasionally, until translucent, about 7 minutes. Add the bell pepper and celery, and cook until softened, about 7 minutes more. Stir in the garlic and cook, stirring often, until fragrant, about 2 minutes.
- 5
Stir in the Worcestershire sauce, remaining tablespoon hot sauce and ½ teaspoon salt. Return the meat to the skillet and add the cooked rice. Stir until combined and heated through. Taste and add more salt, Creole seasoning or hot sauce as desired. Stir in the scallion greens and parsley, and serve warm.
Dirty Rice
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About this Recipe
Craving a taste of Louisiana's soulful culinary heritage? This Dirty Rice recipe brings the authentic flavors of this beloved side dish right to your kitchen, perfect for any meal, not just holidays.
Why This Dirty Rice Recipe Works
This recipe offers a distinct and deeply savory flavor profile by featuring chicken livers instead of a gizzard and liver combination, contributing to its rich character. The term "Dirty Rice" comes from the way the rice grains are speckled with bits of ground meat and seasonings, creating a visually appealing and incredibly flavorful dish. It's a truly hearty and rustic preparation that exemplifies comfort food.
What to Expect
Prepare for a dish that is robust, savory, and incredibly satisfying. The long-grain rice absorbs the rich flavors of ground beef, ground pork, and the unique earthiness of chicken livers, all seasoned generously with Creole seasoning and a kick of hot sauce. Each spoonful offers a delightful mix of tender rice and well-seasoned meat, with a subtle aromatic background from onion, bell pepper, celery, and garlic. While traditionally a side, its substantial nature makes it perfectly suited as a comforting main course.
Customization & Variations
One convenient shortcut is to use leftover cooked rice; simply skip the initial cooking steps for the rice and adjust the seasonings to taste to achieve your preferred flavor balance. For an extra layer of flavor, consider making your own Creole seasoning blend, but a good quality store-bought version works beautifully. Don't be shy about adjusting the amount of hot sauce or adding more Creole seasoning to suit your palate.
Serving & Context
Dirty Rice is a versatile dish that graces tables across Louisiana, moving seamlessly from a cherished side to a satisfying main. Serve it alongside roasted meats, grilled seafood, or as the star of a hearty supper. It's truly a dish worthy of being at the center of your plate.