Name: Dirty Rice | Classic Southern Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 1 pound ground pork (or a mix of pork and beef); ¾ pound chicken livers, finely chopped; 2 tablespoons vegetable oil; 1 large yellow onion, diced (about 1 cup); 1 green bell pepper, diced (about ¾ cup); 3 celery ribs, diced; 4 garlic cloves, minced; 2 teaspoons Cajun seasoning; 1 teaspoon dried thyme; 1 teaspoon paprika; ½ teaspoon black pepper; 1 teaspoon kosher salt (or to taste); ¼ teaspoon cayenne pepper (optional for extra heat); 1 ½ cups long-grain white rice, rinsed and drained; 3 ¼ cups low-sodium chicken broth; 2 bay leaves; ¼ cup chopped fresh parsley; 4 green onions, thinly sliced

Hey y'all! If you're searching for a hearty, flavorful dish that's both bold and comforting, look no further than Dirty Rice—a Classic Southern Recipe that's beloved for its spicy kick, rich taste, and robust texture. Perfect for family dinners, potlucks, or easy weeknight meals, this one-pot wonder comes together fast and delivers the soul-warming aroma of Louisiana right to your kitchen. Let's get cooking!

Why You'll Love This Dirty Rice Recipe

Packed with Flavor: Layers of savory meat, Cajun spices, and aromatic veggies give every bite a punch of bold, Southern goodness.
Easy One-Pot Meal: Simple steps and minimal cleanup make this a fantastic weeknight go-to.
Customizable: Easily swap proteins or adjust spice levels to suit your family’s taste buds.
Crowd-Pleaser: It’s perfect for potlucks, gatherings, or anytime you want to impress your guests with authentic soul food.
Leftovers Heat Up Beautifully: The flavors only get better as they meld together overnight!

Ingredients

1 pound ground pork (or a mix of pork and beef)
¾ pound chicken livers, finely chopped
2 tablespoons vegetable oil
1 large yellow onion, diced (about 1 cup)
1 green bell pepper, diced (about ¾ cup)
3 celery ribs, diced
4 garlic cloves, minced
2 teaspoons Cajun seasoning
1 teaspoon dried thyme
1 teaspoon paprika
½ teaspoon black pepper
1 teaspoon kosher salt (or to taste)
¼ teaspoon cayenne pepper (optional for extra heat)
1 ½ cups long-grain white rice, rinsed and drained
3 ¼ cups low-sodium chicken broth
2 bay leaves
¼ cup chopped fresh parsley
4 green onions, thinly sliced

Directions

Brown the Meat: In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons vegetable oil over medium-high heat. Add ground pork (or mix) and cook, breaking up with a spoon, until browned and no longer pink, 4-5 minutes.
Add Chicken Livers: Stir in chopped chicken livers and cook until just browned and most of the liquid evaporates, 3-4 minutes.
Cook the Vegetables: Add onion, green bell pepper, and celery to the pot, stirring often until softened, about 5 minutes.
Add Garlic and Spices: Stir in minced garlic, Cajun seasoning, thyme, paprika, black pepper, salt, and optional cayenne. Cook for 1 minute until fragrant.
Toast the Rice: Pour in the rinsed rice; stir until the grains are well coated and lightly toasted, about 2 minutes.
Simmer: Pour in chicken broth and add bay leaves. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 18-20 minutes or until rice is tender and the liquid is absorbed.
Rest and Fluff: Remove from heat, keep covered, and let it rest for 5 minutes. Discard bay leaves.
Finish and Serve: Fluff rice with a fork. Stir in chopped parsley and green onions. Taste and adjust seasoning if needed. Serve hot.

Notes

For extra flavor, use homemade chicken broth or stock.
If you prefer a milder dish, skip the cayenne pepper.
Don’t stir the rice while it cooks—let it absorb the liquid undisturbed for perfect texture.

Variations

Turkey Dirty Rice: Substitute ground turkey and turkey livers for a lighter version.
Vegetarian Dirty Rice: Skip the meat and use a medley of mushrooms, with vegetable broth and extra spices.
Sausage Dirty Rice: Swap in spicy andouille sausage for the ground pork for extra smoky heat.

Required Equipment

Large heavy-bottomed pot or Dutch oven
Chef’s knife and cutting board
Wooden spoon or spatula
Measuring cups and spoons

Storage Instructions

Allow leftovers to cool completely, then transfer to an airtight container.
Store in the refrigerator for up to 4 days.
Freeze for up to 2 months; reheat gently on the stovetop or in the microwave with a splash of broth to refresh the texture.

Serving Suggestions

Serve alongside buttery cornbread, collard greens, or a crisp garden salad for a complete Southern meal.
Top with extra green onion or hot sauce for added zest.
Pairs beautifully with Cajun roasted chicken or blackened fish.

Pro Tips

Dice the vegetables uniformly to ensure even cooking.
For the best texture, rinse the rice until the water runs clear before cooking.
If substituting proteins, season according to their flavor—sausage brings extra salt and spice.

Frequently Asked Questions

Can I make Dirty Rice ahead of time?

Absolutely! Dirty Rice reheats very well and the flavors deepen after a night in the fridge.

Do I have to use chicken livers?

While traditional, you can leave them out for a milder taste or substitute with finely chopped mushrooms as a vegetarian option.

What’s the best rice for Dirty Rice?

Long-grain white rice is classic, but you can use jasmine or basmati for a slightly different texture.