Dirty Rice Recipe

Flavorful New Orleans-style Dirty Rice with browned ground beef, pork sausage, onions, celery, green peppers, chicken livers, garlic, Cajun seasoning, and rice.

Course Side Dish

Cuisine Cajun

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Prep Time 10

Cook Time 20

Servings servings

Calories 699kcal

Author Beth Pierce

Ingredients

4½ cups low-sodium chicken broth
2 cups uncooked long-grain white rice like basmati
1 bay leaf
1 pound ground beef
1 pound ground pork sausage
1 medium onion chopped
1 rib celery chopped
1 green bell pepper seeded and chopped
½ cup finely minced chicken livers optional
2 cloves garlic minced
1 tablespoon Cajun seasoning
2 tablespoons fresh parsley
2 green onions finely sliced
Salt and pepper to taste

Instructions

Bring 4 cups of chicken broth to a boil in a large pot over medium-high heat. Add the rice and bay leaf. Stir to combine, letting it return to a boil. Turn it to simmer, cover and cook until the rice is tender, about 20 minutes. Remove from the heat and let it sit covered for a few minutes. Fluff with a fork and remove the bay leaf.
Brown the ground beef and pork sausage in a large skillet over medium heat. When it is about halfway through the browning process, add the onions, celery, green pepper, and chicken livers (if using), cooking until the vegetables are tender.
Reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly. Stir in the Cajun seasoning, 1 /2 cup chicken broth, and rice. Add the chopped parsley and green onions, and season with salt and pepper to taste.

Video

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power or on the stovetop over low heat.
To freeze, fully cool, then store in a sturdy container and freeze for up to 2 months. Thaw in the fridge overnight. Reheat in the microwave at reduced power or on the stovetop over low heat.

Nutrition