Dirty, Dirty Rice

4.8
(13)

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.

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Prep Time:
30 mins
Cook Time:
1 hrs
Total Time:
1 hrs 30 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 1 tablespoon vegetable oil

  • 6 ounces boneless pork shoulder, diced

  • 1 yellow onion, diced

  • ½ cup diced celery

  • ½ cup diced green bell pepper

  • 1 tablespoon paprika

  • 2 teaspoons ground cumin

  • 2 teaspoons freshly ground black pepper

  • ½ teaspoon cayenne pepper

  • ½ teaspoon garlic powder

  • ¼ teaspoon dried oregano

  • ¼ teaspoon dried thyme

  • 1 andouille sausage, diced, or to taste

  • 8 ounces chicken livers, minced

  • 2 cups long-grain rice

  • 2 teaspoons kosher salt, or to taste

  • 4 cups chicken broth

  • 1 bay leaf

  • 1 dash Worcestershire sauce

  • ¼ cup sliced green onions

  • ¼ cup chopped Italian parsley

Directions

  1. 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.

  2. 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.

  3. 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 (per serving)

356 Calories
7g Fat
55g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 356
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 9%
Cholesterol 152mg 51%
Sodium 1480mg 64%
Total Carbohydrate 55g 20%
Dietary Fiber 3g 9%
Total Sugars 3g
Protein 15g
Vitamin C 24mg 119%
Calcium 53mg 4%
Iron 7mg 39%
Potassium 337mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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