The name for this dish comes from how it looks, as the rice grains are speckled with bits of ground meat and seasonings. This version uses chicken livers instead of the common combination of both gizzards and livers to offer a distinct flavor profile. Dirty rice is similar to rice dressing, but it isn’t relegated to just holiday tables. In fact, you’d be hard pressed to find a spread in Louisiana without it. A much beloved side dish, it’s also worthy of being at the center of the plate as a hearty, rustic main dish. If you have leftover rice, you can skip the first two steps and adjust the seasonings to taste.
- Serves: 4 persons
- ¾cup long-grain rice
- 1 ½cups turkey or chicken stock, or water
- 2 ½teaspoons Creole seasoning (see Tip), plus more to taste
- 1teaspoon unsalted or salted butter
- ¼pound chicken livers
- ½pound ground beef (85 percent lean)
- ½pound ground pork
- 2tablespoons hot sauce
- Kosher salt (Diamond Crystal)
- 4teaspoons canola, vegetable or extra-virgin olive oil
- 1small yellow onion, finely chopped
- 1small green bell pepper, finely chopped
- 2celery stalks, thinly sliced
- 4garlic cloves, minced
- 1teaspoon Worcestershire sauce
- ½cup thinly sliced scallion greens
- ¼cup finely chopped flat-leaf parsley
Step 1Rinse the rice in a strainer under cold water until the water runs clear. Heat the stock in a medium saucepan over high until boiling. Stir in the rice and 1 ½ teaspoons Creole seasoning, then reduce heat to low to maintain a simmer. Cover the saucepan and cook until the water has evaporated and the rice no longer has any bite, 12 to 15 minutes. If the water evaporates before the rice is done (bite into a grain to see if it’s fully cooked), add ¼ cup water, cover and continue cooking. Once the rice is ready, stir in the butter and set aside while preparing the rest of the dirty rice.
Step 2Finely chop the chicken livers. Transfer to a large bowl and add the beef, pork, 1 tablespoon hot sauce, 1 teaspoon Creole seasoning and ½ teaspoon salt. Stir to combine.
Step 3Heat 3 teaspoons oil in a large skillet over medium-high until it shimmers. Add the meat and cook, stirring to break it up, until all of the meat is evenly browned, about 5 minutes. Remove from the heat and transfer the meat to a plate using a slotted spoon. Discard all but 2 teaspoons fat from the skillet.
Step 4Add the remaining teaspoon oil to the skillet and heat over medium until the oil shimmers. Add the onion and cook, stirring occasionally, until translucent, about 7 minutes. Add the bell pepper and celery, and cook until softened, about 7 minutes more. Stir in the garlic and cook, stirring often, until fragrant, about 2 minutes.
Step 5Stir in the Worcestershire sauce, remaining tablespoon hot sauce and ½ teaspoon salt. Return the meat to the skillet and add the cooked rice. Stir until combined and heated through. Taste and add more salt, Creole seasoning or hot sauce as desired. Stir in the scallion greens and parsley, and serve warm.