Louisiana Dirty Rice
Louisiana Dirty Rice is a flavorful Cajun dish made with rice, ground meat, and a blend of spices that capture the essence of Southern cooking. It's a hearty and satisfying dish, perfect for a family meal or a gathering.
Equipment
- 1 large skillet or frying pan
- 1 medium saucepan
- 1 cutting board
- 1 wooden spoon
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 pound ground beef or pork
- ½ pound chicken liver, finely chopped optional
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 2 green onions sliced, for garnish
- Fresh parsley chopped, for garnish
Instructions
- Rinse the rice under cold water until the water runs clear. Drain and set aside.
- In a medium saucepan, bring the chicken broth to a boil. Add the rinsed rice, reduce heat to low, cover, and simmer for about 18 minutes or until the rice is tender and the broth is absorbed. Remove from heat and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion, green bell pepper, and celery. Sauté for about 5 minutes until the vegetables are tender.
- Add the minced garlic to the skillet and cook for an additional minute, stirring frequently.
- Increase the heat to medium-high and add the ground meat and chicken liver (if using). Cook until browned, breaking up the meat with a wooden spoon, about 8-10 minutes. Drain any excess fat if necessary.
- Stir in the Cajun seasoning, paprika, salt, and black pepper, mixing well.
- Add the cooked rice to the skillet and stir until all ingredients are well combined. Cook for an additional 5 minutes, allowing the flavors to meld.
- Taste and adjust seasoning if needed.
- Remove from heat and garnish with sliced green onions and chopped parsley before serving.
Notes
For a spicier version, consider adding diced jalapeños or cayenne pepper to the mix. This dish can be made ahead of time and reheated, which allows the flavors to deepen. Serve with a side of cornbread for a complete Southern meal.