Louisiana Dirty Rice Recipe
A flavorful, hearty Louisiana-style rice dish loaded with spices, meat, and vegetables that brings a taste of the South to your dinner table.
Ingredients
For the rice
- 2 cups cooked long grain rice (day old or freshly cooked and fluffed)
For the meat and veggies
- 1 tablespoon oil or butter
- 1 pound ground pork, beef, or a mix
- 4 to 6 ounces finely chopped chicken livers (optional but classic) Adds depth of flavor
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped bell pepper
- 2 ribs celery, finely chopped
- 3 to 4 cloves garlic, minced
Seasonings and stock
- 2 teaspoons Cajun seasoning (salted or unsalted, taste and adjust)
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 to 1/2 teaspoon cayenne, to taste Adjust for spice preference
- 1 cup chicken stock, plus more as needed
For garnishing
- 2 to 3 green onions, sliced
- 2 tablespoons chopped parsley
- Salt and black pepper to taste
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Instructions
Cooking the rice
- Rinse 1 cup uncooked rice until the water runs clear. Combine with 1 and 3/4 cups water and a pinch of salt. Bring to a simmer, cover, and cook on low for about 18 minutes. Remove from heat, rest for 5 minutes, then fluff with a fork.
Browning the meat
- Heat oil in a large skillet on medium high. Add ground meat and break it up. Let it get good color before stirring.
Adding livers
- If using, stir in chopped chicken livers and cook until just firm and no longer pink.
Softening the veggies
- Stir in onion, bell pepper, and celery. Cook until soft and lightly golden, about 6 to 8 minutes. Add garlic for the last minute.
Seasoning
- Sprinkle in Cajun seasoning, smoked paprika, thyme, and cayenne. Toast the spices for 30 seconds.
Bringing it together
- Pour in 1 cup chicken stock and scrape up any browned bits. Let it bubble for a couple of minutes.
- Fold in the cooked rice, stirring gently and adding a splash more stock if it looks dry, to ensure the rice is hot, steamy, and coated in sauce.
Finishing touches
- Stir in green onions and parsley. Taste and add salt and pepper if needed. Serve hot.
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Note
This dish is reheatable. Splash in a bit of stock or water, cover, and warm gently on the stove. Stir in fresh green onions and parsley before serving.