Side Dishes
Dirty Rice
Dirty Rice is a deeply seasoned rice dish with roots in Louisiana cooking. Ground meat, aromatic vegetables, and bold spices give this family favorite its distinctive color and savory flavor. Traditionally prepared with chicken livers or giblets, this version uses ground beef and pork, with an option for the classic ingredients.
Prep time
15 min
Cook time
35 min
Total time
50 min
Servings
6
Ingredients
- 1 1/2 cups uncooked long-grain white rice
- 2 3/4 cups chicken broth for cooking rice
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tablespoon vegetable oil
- 1 1/2 teaspoons Cajun seasoning, adjusted to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 cup additional chicken broth
- 2 green onions, sliced
- Salt to taste
Instructions
- 1
Bring 2 3/4 cups chicken broth to a boil in a saucepan. Add rice, reduce heat to low, cover, and cook for approximately 15–18 minutes or according to the rice package directions. Let rest, then fluff.
- 2
Meanwhile, heat vegetable oil in a large skillet over medium heat.
- 3
Add ground beef and pork. Cook for approximately 8–10 minutes, breaking the meat into small crumbles, until thoroughly cooked.
- 4
Add onion, bell pepper, and celery. Cook 5–7 minutes until softened.
- 5
Stir in garlic, Cajun seasoning, paprika, thyme, and black pepper. Cook for 1 minute.
- 6
Pour in the remaining 1/4 cup broth and stir to release flavorful browned bits from the skillet.
- 7
Add cooked rice and fold everything together until thoroughly combined.
- 8
Cook another 3–5 minutes, stirring occasionally. Taste and adjust salt and seasoning.
- 9
Garnish with sliced green onions.
Notes
- Suggested pairings: Smothered Turkey Wings, Southern Fried Chicken or Smothered Pork Chops.
Heritage Kitchen Tips
- Spice level: adjust Cajun seasoning or add a pinch of cayenne.
Variations
- Traditional variation: add finely chopped chicken livers or giblets, cooked thoroughly with the ground meat, for a more traditional Louisiana preparation.
- Sausage variation: substitute some of the ground pork with cooked, crumbled smoked sausage.
Storage and reheating
Refrigerate promptly in shallow containers and use within 3–4 days.
Round out the meal
Complete the meal
Helpful kitchen tool
Soul Food Serving Calculator
Know exactly how much fried chicken, greens, and mac to make — no guessing, no leftovers gone to waste.
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Making It Stretch: The Art of Cooking With What You Have
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