Name: Dirty, Dirty Rice
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 1 tablespoon vegetable oil; 6 ounces boneless pork shoulder, diced; 1 yellow onion, diced; 0.5 cup diced celery; 0.5 cup diced green bell pepper; 1 tablespoon paprika; 2 teaspoons ground cumin; 2 teaspoons freshly ground black pepper; 0.5 teaspoon cayenne pepper; 0.5 teaspoon garlic powder; 0.25 teaspoon dried oregano; 0.25 teaspoon dried thyme; 1 andouille sausage, diced, or to taste; 2 cups long-grain rice; 8 ounces chicken livers, minced; 4 cups chicken broth; 2 teaspoons kosher salt, or to taste; 1 large bay leaf; 1 dash Worcestershire sauce; 0.25 cup sliced green onions; 0.25 cup chopped Italian parsley

Dirty, Dirty Rice

4.8

(15)

11 Reviews

6 Photos

Learn how to make dirty rice even dirtier with this recipe. Believe it or not, the first place I ever had dirty rice was at Popeyes. I'd never been a huge fan of liver, but after trying dirty rice, I started to crave it with even more "dirt" (liver, pork, and aromatic vegetables). While the traditional method cooks the rice first before "soiling" it, here we add all the "filth" at the beginning and cook it into the rice.

By Chef John

Updated on June 25, 2023

Tested by

Allrecipes Test Kitchen

Prep Time:

30 mins

Cook Time:

1 hr

Total Time:

1 hr 30 mins

Servings:

Jump to Nutrition Facts

Ingredients

1 tablespoon vegetable oil
6 ounces boneless pork shoulder, diced
1 yellow onion, diced
½ cup diced celery
½ cup diced green bell pepper
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons freshly ground black pepper
½ teaspoon cayenne pepper
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon dried thyme
1 andouille sausage, diced, or to taste
2 cups long-grain rice
8 ounces chicken livers, minced
4 cups chicken broth
2 teaspoons kosher salt, or to taste
1 large bay leaf
1 dash Worcestershire sauce
¼ cup sliced green onions
¼ cup chopped Italian parsley

Directions

Heat oil in a high-sided pan over medium-high heat. Add pork; cook and stir until well browned and fat is rendered, 5 to 7 minutes. Add onion, celery, and bell pepper; sauté until translucent, about 5 minutes. Stir in paprika, cumin, black pepper, cayenne, garlic powder, oregano, and thyme. Cook, stirring occasionally, as vegetables continue to soften, about 5 minutes.
Reduce the heat to medium and add andouille sausage; cook and stir to release some flavor, 2 to 3 minutes. Stir in rice and chicken livers until well coated. Add broth and salt; bring to a simmer over medium-high heat. Add bay leaf and Worcestershire sauce, cover tightly, and reduce the heat to medium-low. Cook, without stirring, until most of the liquid is absorbed and rice is starting to get tender, about 25 minutes.
Add green onions and parsley; mix well. Cover and continue cooking over low to medium-low heat until rice is tender, about 10 minutes. Taste for seasoning and discard bay leaf before serving.

Chef's Note:

You can substitute jalapeños for bell peppers, fresh garlic for garlic powder, and any type of broth for chicken broth.

Nutrition Facts (per serving)

356	Calories
7g	Fat
55g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 356
% Daily Value *
Total Fat 7g	9%
Saturated Fat 2g	9%
Cholesterol 152mg	51%
Sodium 1480mg	64%
Total Carbohydrate 55g	20%
Dietary Fiber 3g	9%
Total Sugars 3g
Protein 15g
Vitamin C 24mg	119%
Calcium 53mg	4%
Iron 7mg	39%
Potassium 337mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.