This hearty Dirty Rice combines savory flavors and wholesome ingredients into a protein-packed Southern classic that’s ready in just 40 minutes. With 31g of protein per serving and plenty of fiber, this one-pot wonder transforms humble rice into an incredibly satisfying main dish.
Whether you’re feeding a hungry family or meal prepping for the week, this nutrient-rich recipe delivers bold taste while keeping prep work minimal at just 5 minutes.
Ingredients for Savory Dirty Rice
- Meats: Ground beef (80/20), ground pork sausage, and minced chicken livers create the hearty base
- Vegetables: Diced onion, celery, green bell pepper, and garlic form the aromatic foundation
- Rice & Liquid: Long-grain white rice or basmati rice, paired with low-sodium chicken broth
- Seasonings: Cajun seasoning, cayenne pepper, dried oregano, dried thyme, bay leaves, salt, and black pepper
- Garnishes: Fresh chopped parsley and green onions for bright finishing touches
- Additional: All-purpose flour for thickening the mixture
Cooking Instructions
- Brown the Meats: Cook ground beef, sausage, and liver with salt and pepper until nicely browned
- Create the Base: Stir in flour, then add the trinity (onion, bell pepper, celery) and sauté briefly
- Season the Mix: Add garlic and all dried herbs and spices, stirring to combine flavors
- Cook the Rice: Add rice and broth, bring to boil, then reduce heat and simmer covered for 20 minutes
- Rest and Fluff: Let stand 5 minutes, fluff gently, then rest another 5 minutes
- Final Touch: Top with fresh green onions and parsley before serving
Cooking Techniques
The magic of dirty rice happens in layers of flavor! Start by browning your meats together – this creates a rich base that makes this dish special. When you add the flour, keep stirring to coat everything nicely. This helps thicken the final dish.
Pay special attention to the veggie cooking time – 2 minutes is just right to keep some texture while letting the flavors blend. Want the fluffiest rice? Don’t skip those two resting periods. They let the steam settle, making each grain perfect!
Variations & Substitutions
Not a fan of liver? You can skip it or use just ground beef and sausage. For a lighter version, try ground turkey or chicken instead of beef. Can’t find Cajun seasoning? Mix paprika, garlic powder, onion powder, and a dash of red pepper.
The rice is flexible too – brown rice works great, just add 10-15 minutes to the cooking time and a bit more broth. For extra heat, add more cayenne or throw in some diced jalapeños!
Serving Suggestions
This hearty dirty rice shines as a main dish, but it’s also amazing next to grilled chicken or fish. Add a fresh green salad or some steamed vegetables for a complete meal. Love toppings? Try a dash of hot sauce, extra green onions, or a squeeze of fresh lemon juice. For a true New Orleans style meal, serve it with cornbread and some collard greens on the side.
Storage Tips
Made too much? Lucky you! This dirty rice gets even better the next day. Pop it in an airtight container and it’ll stay good in your fridge for 3-4 days. When reheating, add a splash of chicken broth or water to bring back the moisture.
You can even freeze portions for up to 3 months – just thaw overnight in the fridge before reheating. A quick zap in the microwave or a few minutes in a skillet brings it right back to life!
Dirty Rice
Equipment
- Large saucepan
Ingredients
Main Ingredients
- 1/2 lb ground beef 80/20
- 1/2 lb ground sausage Jimmy Dean pork sausage
- 1/2 cup minced chicken livers or gizzards
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1/4 cup all-purpose flour
- 1 whole onion diced
- 1/2 cup celery diced
- 1 whole green bell pepper diced
- 3 cloves garlic minced
- 2 teaspoons Cajun seasoning
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried oregano leaves
- 1/4 teaspoon dried thyme
- 2 whole bay leaves
- 2 cups long-grain white rice or basmati rice
- 4 cups low-sodium chicken broth
- 1/2 cup green onion chopped
- 1/4 cup fresh parsley chopped
Instructions
- Add ground beef, sausage and liver to a large saucepan over medium heat. Season with salt and pepper and cook, crumbling with a wooden spoon, until browned.
- Add flour and stir.
- Add onion, bell pepper, and celery and sauté for 2 minutes.
- Add garlic, Cajun seasoning, cayenne, oregano, thyme and bay leaves and stir to combine.
- Add rice and chicken broth. Bring to a boil, cover, reduce heat to low and simmer for 20 minutes.
- Remove from heat all allow to rest for 5 minutes.
- Remove lid, gently fluff rice with a fork, reapply lid and rest for 5 more minutes.
- Garnish with green onion and parsley before serving.
