Side Dishes

Dirty Rice

Dirty Rice is a spicy and flavorful Cajun rice dish made from white rice. You won’t find a more flavorful

  • Serves 6 servings
  • Prep 10 minutes
  • Cook 20 minutes
  • Total 30 minutes

ground beefrice

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Dirty Rice

Why Is It Called Dirty Rice?

It gets its “dirty” color from finely chopped chicken livers and ground beef or pork.  The chicken livers give it such a deep flavor. Even if you think you don’t like chicken livers, you should try adding them. Since they are finely chopped, the overall dish doesn’t have much of a chicken liver flavor.

Dirty Rice is a spicy and meaty rice dish that just may become your favorite rice dish of all time.

Usually this cajun rice is served as a side dish, but with all that meaty goodness added to it, it’s tempting to eat it as a main dish.

Holy Trinity

The flavor of Dirty Rice starts with the Holy Trinity- onion, celery, and bell pepper. Garlic, dried thyme, and a few teaspoons of Cajun seasoning round out the seasonings.

Dirty Rice in a large pot.

If you save your bacon grease when you cook bacon, use a little of it in this rice. It will add even more flavor.

For the Cajun seasoning, I love to use Tony Chachere’s. It’s by far my favorite seasoning and it is perfect for sprinkling on all kinds of foods. I love it on potato salad.  🙂

What If I Don’t Like Liver?

I recommend you try it first with the livers. The liver flavor gets really dispersed and isn’t all that noticeable. If you’re sure you hate liver, leave it out. You can add a little bacon grease and a few pieces of chopped, cooked bacon for extra flavor.

How To Store

Will keep in an airtight container in the refrigerator for 4 to 5 days and can be reheated in a microwave.

Try These Other Southern Favorites

Rice in a red bowl.

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Watch the short video below to see how to make Dirty Rice.

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Recipe

Dirty Rice

Dirty Rice is a spicy and meaty side dish with ground beef and chicken livers.

  • Serves 6 servings
  • Prep 10 minutes
  • Cook 20 minutes
  • Total 30 minutes

Ingredients

  • 1 (14-ounce) can chicken broth
  • 1 bay leaf
  • 1 ½ cups long-grain rice
  • 1 tablespoon bacon grease or Vegetable oil
  • ½ pound ground beef
  • 1 medium onion (chopped)
  • 1 celery rib (chopped)
  • ½ green bell pepper (seeded and chopped)
  • ½ cup finely chopped chicken livers
  • 2 cloves garlic (minced)
  • ½ teaspoon salt
  • 2 teaspoons Cajun Seasoning (I like Tony Chachere’s)
  • ¼ teaspoon dried thyme

Instructions

  1. 1

    Set aside ½ cup of the chicken broth and pour remaining chicken broth in a medium saucepan. Add 1 ½ cups water and bay leaf. Bring to boil. Add rice, cover and cook 20 minutes.

  2. 2

    Heat bacon grease in a cast iron Dutch oven. Add ground beef and crumble it with a wooden spoon.

  3. 3

    Once you have the ground beef crumbled, add onion, celery, and green pepper. Cook stirring occasionally until beef is no longer pink and vegetables are softened. Add chicken livers and garlic and continue to cook 5 minutes.

  4. 4

    Add salt, Cajun seasoning, and thyme.

  5. 5

    Add reserved chicken broth and scrape the bottom of the pan to release all the brown pieces. Let simmer 1 minute.

  6. 6

    Remove bay leaf from rice and add rice to Dutch oven. Stir it into the ground beef mixture. Keep the heat on while you stir. Once it is combined well, remove from heat.

Equipment

  • Cast Iron Dutch Oven

Nutrition

  • Calories325 kcal
  • Carbohydrates40 g
  • Protein14 g
  • Fat11 g
  • Saturated Fat4 g
  • Polyunsaturated Fat2 g
  • Monounsaturated Fat4 g
  • Trans Fat0.5 g
  • Cholesterol96 mg
  • Sodium483 mg
  • Potassium278 mg
  • Fiber1 g
  • Sugar1 g
  • Vitamin A2557 IU
  • Vitamin C13 mg
  • Calcium34 mg
  • Iron3 mg

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