Believe it or not, the first place I ever had dirty rice was at Popeyes®. They were out of the red beans and rice. I'd never been a huge fan of liver before, but not only have I come to love dirty rice, I've also started to crave it with even more "dirt," i.e. more liver, pork, and aromatic vegetables, hence this redundantly named dish. While the traditional method cooks the rice first before "soiling" it, here we add all the "filth" at the beginning and cook it into the rice.

Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a high-sided pan over medium-high heat. Cook and stir pork until well browned and fat is rendered, 5 to 7 minutes. Add onion, celery, and bell pepper; saute until translucent, about 5 minutes. Stir in paprika, cumin, black pepper, cayenne, garlic powder, oregano, and thyme. Cook, stirring occasionally, until vegetables continue to soften, about 5 minutes.

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  • Reduce heat to medium and add andouille sausage. Cook and stir to release some flavor, 2 to 3 minutes. Stir in chicken livers and rice until well coated. Season with salt, pour in broth, and bring to a simmer over medium-high heat. Add bay leaf and Worcestershire sauce. Cover tightly; reduce heat to medium-low. Cook, without stirring, until most of the liquid is absorbed and rice is starting to get tender, about 25 minutes.

  • Add green onions and parsley; mix well. Continue cooking over low to medium-low heat until rice is tender, about 10 minutes more. Taste for seasoning and remove bay leaf before serving.

Chef's Notes:

Substitute bell peppers with jalapeno if desired.

Both fresh and dried garlic will work here.

Use any broth you prefer.

Nutrition Facts

356 calories; protein 15.4g 31% DV; carbohydrates 55.2g 18% DV; fat 7.4g 11% DV; cholesterol 151.5mg 51% DV; sodium 1479.9mg 59% DV. Full Nutrition
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Reviews (5)

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Most helpful positive review

Rating: 5 stars
12/05/2019
Made this as a meal unto itself. So good, so flavorful. Very rich tasting! I used more chicken livers than stated because thats the package i had, 12oz.. I adjusted the broth amount to accommodate that. This recipe makes a lot of rice, next time I will cut it in half. Read More
(4)
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/05/2019
Made this as a meal unto itself. So good, so flavorful. Very rich tasting! I used more chicken livers than stated because thats the package i had, 12oz.. I adjusted the broth amount to accommodate that. This recipe makes a lot of rice, next time I will cut it in half. Read More
(4)
Rating: 4 stars
01/07/2020
I loved the liver in this dish - i even went with 10 ounces of the love. However, the cumin was rather overpowering. I will cut back on that in future attempts. I would also add more celery - but that is just my preference. I used bacon instead of pork chops - worked well. The texture of this dish is complex & refreshing. I liked the leftovers, as the flavors seem to gel a little better on night 2. Read More
(2)
Rating: 5 stars
05/21/2020
I made a lot of changes. I don't keep pork shoulder and chicken liver on hand. I browned a pound of hamburger first then added veggies, etc. I didn't have long grain rice, used Minute brown rice, vegetable broth, adjusted amounts for 4 cups rice/broth. Also I ran out of cayenne pepper, used ancho chili powder. It was a hit! Read More
(1)
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Rating: 4 stars
04/27/2020
Made this rice last night. A bit spicy at first- however even tastier the next day xx Read More
Rating: 5 stars
06/11/2020
Delish! I used about 12 oz chicken livers, 1 Andouille sausage and about 7 oz of smoked sausage, as I had no pork. The spices are spot on, though the kids (7 and 4) thought it was too spicy. I will definitely make this again. Read More
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