Dirty Rice – a delicious recipe with water, chicken, creole seasoning, salt, butter, white rice. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a Dutch oven over medium heat, place chicken livers in water and boil until done, about 30 minutes, skimmming off any fat.
2
Reserve cooking liquid; cool and dice livers and set aside.
3
In a 10-inch cast iron skillet, melt butter and sautee rice until brown.
4
Add onions, garlic, celery, bell pepper and parsley; cook until tender.
5
Heat chicken livers in original water and add rice.
6
Water should cover rice to a depth of one inch; add more water if necessary.
7
Bring to a boil and cook until the water has almost evaporated.
8
Stir, cover and cook over low heat for about 25 minutes.
9
Remove from heat and letstand for about 10 minutes.
10
Stir and serve.
816
kcal
Calories
29
g
Fat
93
g
Carbs
45
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 quart water, 1 lb chicken liver (or livers and gizzards), 3 teaspoons creole seasoning, 1 teaspoon salt, 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.
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