Louisiana Dirty Rice Recipe

"Dirty rice is a combination of creamy rice, savory vegetables, full-flavored chicken liver, and a heavy hand of intense spice. It's a conglomeration of a Cajun stir-fry and soft, comforting rice. This is, like many country recipes, a way to make a filling meal out of simple, inexpensive ingredients. The chopped liver is what gives it the dark "dirty" color. This recipe also varies from the traditional holy trinity of Cajun cooking, bell pepper, onion and celery, in that it uses Poblano peppers instead of bell peppers, slightly spicier. It's delicious! I recommend using Homemade Creole Seasoning (see related recipe). Adapted from Chef Virginia Willis' cookbook "Bon Appetit Y'all"."

Original is 5 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (514.3 g)
Calories 381.4
Total Fat - 4.9 g
Saturated Fat - 1 g
Cholesterol - 1.2 mg
Sodium - 390.6 mg
Total Carbohydrate - 73.6 g
Dietary Fiber - 9.7 g
Sugars - 8.4 g
Protein - 14.1 g
Calcium - 138 mg
Iron - 5.5 mg
Vitamin C - 214.2 mg
Thiamin - 0.6 mg

Step by Step Method

Step 1

To parboil rice, combine water and rice in a small saucepan and bring to a boil over high heat. Season with salt & pepper. Cover and decrease heat to low. Simmer until the rice is just tender, 10-12 minutes. Cover and keep warm.

Step 2

Heat oil in large skillet over med-high heat. Add onion, chile, and celery. Sprinkle over Creole seasoning. Cook until vegs start to color, stirring occasionally, 5-7 minutes. Add the chicken livers, cook, stirring frequently and liver turns brown, 6-8 minutes. Add garlic and cook until fragrant, 30 to 45 seconds.

Step 3

Add reserved rice, chicken stock, and bay leaf. Stir to combine. Decrease heat to med-low and cook, stirring occasionally, until rice is soft and tender, 10-15 minutes. Taste and adjust for seasoning with salt & pepper. Add green onion and serve immediately.