Dirty Rice Recipe

4.80 from 20 votes

This authentic Dirty Rice Recipe is bold, spicy, and packed with delicious Cajun flavor. Made with bacon, ground pork, chicken liver, aromatic vegetables, and perfectly seasoned rice, this easy and versatile Southern side dish goes well with nearly anything and tastes delicious all on its own.

Prep Time20

Cook Time40

Total Time1

Course: Chicken, Dinner, Main Course, Pork, Side Dish

Cuisine: American, Cajun

Keyword: Cajun Dirty Rice, Dirty Rice, Dirty Rice Recipe, Dirty Rice with Chicken Livers

Servings: as a side

Author: Jessica Randhawa

Cost: $10

Equipment

7-Quart Lodge Cast Iron Dutch Oven

Ingredients

2 cups long-grain white rice or 6 cups cooked long grain white rice
1½ cups water
2½ cups low-sodium chicken broth divided
½ cup chicken livers finely chopped/minced
6 slices bacon chopped
1 lb ground pork
1 medium onion diced
2 stalks celery diced
1 green bell pepper seeded and diced
1 jalapeno seeded and diced
4 cloves garlic minced
1 tablespoon Cajun seasoning
½ teaspoon freshly ground black pepper
chopped green onions to garnish

US Customary - Metric

Instructions

Cook the Rice: Rinse the long-grain rice under cold water until the water runs clear, then drain well. Add 1.5 cups water and 1.5 cups chicken broth to a large cast iron Dutch oven with a tight-fitting lid. Cover and bring to a boil over high heat. Stir in the rice, reduce the heat to low, cover, and simmer for 18-20 minutes or until the liquid is absorbed. Remove from heat, let it rest for 5 minutes, then fluff with a fork. Set aside.
Brown the Meat: Add the bacon to the same cast-iron pot used to cook the rice (or a new one) and cook over medium heat until crispy and the fat is rendered. Stir in the ground pork, breaking it up with a spatula. Cook for 8-10 minutes, until deeply browned. Add the chopped chicken livers (if using) and cook for another 6-8 minutes, stirring occasionally. Use a spatula to scrape up any browned bits at the bottom of the pan.
Soften the Vegetables: Add the onion, celery, green bell pepper, and jalapeño to the skillet. Cook for 5-7 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for 1 more minute, until fragrant.
Season and Deglaze: Increase the heat to high and pour 1 cup of chicken broth to deglaze the pan. Scrape up any brown bits stuck to the bottom of the pot for extra flavor and stir in Cajun seasoning and black pepper. Let the mixture simmer until the broth reduces by half.
Combine and Serve: Add the cooked rice to the skillet and stir until well combined with the meat and vegetables. Season to taste and garnish with chopped green onions and hot sauce, if desired.

Notes

How many servings are in this recipe? This recipe will feed approximately 6 people as a main or 8 as a side.

Is this recipe spicy? Yes. If you’re sensitive to spicy foods, omit the jalapeño and start with 1-2 teaspoons of Cajun seasoning.

Ingredients and Substitutions:

Long-Grain White Rice: I recommend Mahatma Extra Long Enriched Rice and Carolina Gold for best results, but jasmine and basmati rice (shown in these images) are good alternatives. Brown rice can also be used, but requires additional cooking liquid and more cooking time. Consider making your brown rice in the Instant Pot. Avoid using short-grain rice like arborio rice or sushi rice; they are sticker and clump together.
Chicken Broth: For a different flavor profile, substitute for beef or vegetable broth or use bone broth for extra richness.
Meats & Proteins: Chicken livers are 100% optional. Possible substitutions (or additions) include andouille sausage, ground beef, finely diced chicken thighs, or ground chicken.

Storage, Freezing, and Reheating

To store leftovers, allow your rice to cool completely before transferring to a container with a tight-fitting lid. Refrigerate for up to 5 days. To reheat, transfer the desired amount of rice to a microwave-safe dish covered with a damp paper towel. Microwave until heated through.

To freeze leftover dirty rice, allow your rice to cool completely. Transfer desired serving amounts (I usually do 2-3 cup portions) to medium-sized freezer bags and freeze for up to 3 months. To reheat, thaw your rice in the refrigerator overnight, or cook from frozen. Transfer frozen rice to a microwave-safe bowl or container and cover with a damp paper towel. Cook until warmed through, stirring every 1 minute, adding 1-2 teaspoons of water, as needed, if the rice feels dry.

What type of rice is best for this recipe? I used basmati rice, but any other long-grain white rice will work (including jasmine rice or standard long-grain white rice).

You can also cook the rice in an Instant Pot. Instead of 3 cups of cooking liquid, you will need just 2 cups - 1 cup water and 1 cup low-sodium chicken broth.

If touching chicken livers weirds you out (like it does me), transfer them to a small food processor and pulse 2-3 times, or until chopped. Careful not to overdo it or you'll end up with chicken liver puree which isn't really what we're looking for.

If you prefer not to add chicken livers, feel free to substitute with something you love. This includes ground beef, pork sausage, andouille sausage, ground chicken, etc.

Nutrition