Louisiana Dirty Rice Southern (Printer-Friendly Version)
Bold Louisiana flavors combine ground meats, Holy Trinity veggies, and Cajun spices for a hearty Southern classic.
# Ingredients Needed:
→ Meat and Poultry
01 -
8 ounces ground beef (80% lean)
02 -
8 ounces ground pork or smoked sausage
03 -
4 ounces chicken livers, finely chopped (optional, rinsed and patted dry)
→ Vegetables
04 -
1 large onion, diced
05 -
1 medium green bell pepper, diced
06 -
2 celery stalks, diced
07 -
3 garlic cloves, minced
→ Rice and Broth
08 -
1 cup long-grain white rice, uncooked
09 -
2 cups chicken broth, low sodium
→ Spices and Seasoning
10 -
2 tablespoons cooking oil (canola or neutral oil)
11 -
1 teaspoon paprika
12 -
1/2 teaspoon dried thyme
13 -
1/4 teaspoon cayenne pepper, or to taste
14 -
1 teaspoon kosher salt, or to taste
15 -
1/2 teaspoon freshly ground black pepper
→ Garnish
16 -
1/4 cup fresh parsley, finely chopped
# Step-by-Step Directions:
01 -
Prepare long-grain white rice according to package instructions using half the chicken broth and half water; fluff with a fork and reserve.
02 -
In a large skillet or Dutch oven, heat oil over medium-high heat. Add ground beef, ground pork, and chopped chicken livers if using. Break up meat thoroughly and cook until browned and cooked through, about 8 minutes.
03 -
Reduce heat to medium. Add diced onion, bell pepper, celery, and minced garlic. Cook for approximately 7 minutes, stirring frequently, until vegetables are softened and aromatic.
04 -
Add paprika, dried thyme, cayenne pepper, salt, and black pepper. Stir well and cook for 1 minute to toast the spices and blend flavors.
05 -
Pour in the remaining chicken broth. Scrape the bottom of the pan to deglaze and incorporate all browned bits. Bring to a boil, then reduce to a gentle simmer. Cook for 10 minutes, allowing flavors to meld and liquid to reduce slightly.
06 -
Add the cooked rice to the skillet. Gently fold rice into the meat and vegetable mixture until each grain is evenly coated and heated through. Let sit over low heat for 5 minutes so the flavor can absorb.
07 -
Remove from heat. Garnish generously with chopped fresh parsley and serve warm.
# Helpful Hints:
01 -
Preparing rice ahead and cooling slightly ensures a non-sticky, fluffy consistency.
02 -
To intensify color and flavor, do not rush the meat browning process.
03 -
The dish freezes well—store leftovers in tightly sealed containers or freezer bags for convenient future meals.