Dirty Rice Recipe

Name: Dirty Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 tsp. cayenne pepper (I don't use quite this much); 1 1/2 tsp. salt; 1 1/2 tsp. black pepper; 1 1/4 tsp. sweet paprika; 1 tsp. dry mustard; 1 tsp. ground cumin; 1/2 tsp. dried thyme leaves; 1/2 tsp. dried oregano leaves; 2 Tbsp. vegetable oil; 1/2 lb. chicken gizzards, ground; 1/4 lb. ground pork; 2 bay leaves; 1/2 c. finely chopped onion; 1/2 c. finely chopped celery; 1/2 c. finely chopped green bell pepper; 2 tsp. minced garlic; 2 Tbsp. unsalted butter; 2 c. basic chicken or pork stock; 1/3 lb. chicken livers, ground; 3/4 c. uncooked rice (preferably converted)

Servings: persons

2 tsp. cayenne pepper (I don't use quite this much)
1 1/2 tsp. salt
1 1/2 tsp. black pepper
1 1/4 tsp. sweet paprika
1 tsp. dry mustard
1 tsp. ground cumin
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
2 Tbsp. vegetable oil
1/2 lb. chicken gizzards, ground
1/4 lb. ground pork
2 bay leaves
1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/2 c. finely chopped green bell pepper
2 tsp. minced garlic
2 Tbsp. unsalted butter
2 c. basic chicken or pork stock
1/3 lb. chicken livers, ground
3/4 c. uncooked rice (preferably converted)

1
Combine the seasoning mix ingredients (first 8) in a small bowl and set aside.
2
Place the vegetable oil, gizzards, pork and bay leaves in a large skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally.
3
Stir in the seasoning mix, then add the onion, celery, bell pepper and garlic; stir thoroughly, scraping pan bottom well.
4
Add the butter and stir until melted.
5
Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well (if you're not using a heavy-bottomed skillet, the mixture tends to stick to the bottom of the pan).
6
Stir in chicken stock and stir until the mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once.
7
Then stir in the chicken livers and cook about 2 minutes.
8
Add the rice and stir thoroughly; cover pan and turn heat to very low; cook 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes.
9
(The rice is finished this way so as not to overcook the livers and to preserve their delicate flavor.)
10
Remove bay leaves and serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tsp. cayenne pepper (I don't use quite this much), 1 1/2 tsp. salt, 1 1/2 tsp. black pepper, 1 1/4 tsp. sweet paprika, and more.

Yes, Dirty Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dirty Rice

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