How to Make Dirty Rice
This Cajun dirty rice recipe is perfect as a side dish or a main dish. It has that classic brown color and is full of bold flavor from the seasoned meats, veggies, and spices. This easy recipe will have everyone coming back for seconds!
Servings: 8
Calories: 373kcal
Ingredients
- 2 cups cooked rice
- 2 bell peppers of any color diced
- 2 stalks celery diced
- 1 medium yellow onion diced
- 5-8 cloves garlic minced
- 1 ½ pound ground beef or pork sausage
- 1 pound chicken liver and/or gizzards chopped
- 2 tablespoons Cajun or Creole seasoning
- 1 tablespoon dried oregano
- 1 tablespoon smoked paprika
- 1 teaspoon Seasoned salt or Soul Food seasoning or to taste
- 2 tablespoons Green onion chopped (for garnish)
- 1 tablespoon Cooking oil for sautéing
Instructions
- Prepare the Rice: If not already done, cook the rice. Our method is to combine 2 cups rice with 2 cups water and 1 tablespoon chicken bouillon powder. Bring to a boil, reduce heat, and simmer for about 20 minutes until rice is cooked. Then we let it cool and refrigerate overnight.
- Sauté the Veggies: In a large skillet or Dutch oven, heat 2 tablespoons of cooking oil over medium-high heat. Add the diced bell peppers, celery, onion (the holy trinity of vegetables), and garlic. Sauté for 5-7 minutes, until the vegetables are softened.
- Cook the Meat and Chicken Organs: Add the ground beef or sausage to the skillet and cook until browned, breaking it up with a spoon. Then, add the chopped chicken livers and/or gizzards. Cook for 5-7 minutes, until fully cooked and browned.
- Season It: Stir in the dried oregano, Cajun spices, smoked paprika, and seasoned salt (or Soul Food seasoning). Mix well to combine the flavors.
- Combine Rice and Browned Meats: Add the cooked rice to the skillet, stirring to incorporate everything. Cook for another 3-5 minutes to allow the rice to heat through and absorb the flavors.
- Add Green Onions and Serve: Stir in chopped green onions before serving.
Notes
- Plan Ahead: If possible, cook the rice the day before and refrigerate it overnight for the best texture.
- Spices: Cajun seasoning can be salty, so taste before adding extra salt or seasoned salt.
- Ground Meat: Ground beef is traditional, but ground sausage (pork or turkey) or ground chicken can be used.
- Chicken Livers/Gizzards: Traditional but optional—swap with chicken thighs if preferred
- Cooking Oil: Any high-smoke-point oil works (vegetable, canola, avocado), or use bacon grease for extra flavor.
Nutrition
Calories: 373kcal | Carbohydrates: 17g | Protein: 26g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 256mg | Sodium: 394mg | Potassium: 528mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7715IU | Vitamin C: 36mg | Calcium: 51mg | Iron: 8mg
