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Easy Dirty Rice
Dirty Rice is a classic Creole dish, served on its own, or as a companion to almost anything served down South. It is eaten all throughout the South, but not all that well known in other areas of the country, which — as you will soon see — is something that needs to be rectified.
It also goes by the names Cajun Dirty Rice, Cajun Rice, Cajun Fried Rice, Rice Dressing, and Creole Rice.
Why is it Called Dirty Rice?
The dish is called dirty rice because the chicken liver and giblets give the color of this dish a slightly brownish tone. The flavor is far from dirty – it’s rich and earthy, but the vegetables and the scallions and fresh parsley stirred in at the end offer up some lively freshness.
Sometimes little pieces of pork, beef or chicken are added to the dish, and you should feel free to add those in if you have them on hand. It’s a great way to use up small amounts of leftovers.
Where is Dirty Rice From?
This dish originated in Louisiana during the time of slavery. Rice was a plentiful and cheap crop for plantation owners and farmers to grow, especially with experienced slave labor. Enslaved farmers who grew rice in West Africa were forced to grow and tend the rice fields when they were kidnapped and brought to the U.S., along with rice and other African crops.
Inexpensive rice was one of the main rations given to the enslaved people by their owners, and then they created dishes like dirty rice, which also utilized the parts of the animals that would have been thrown away. Gizzards, various bits and pieces of chickens, cows, and so on added protein and flavor to rice, and now Dirty Rice is a beloved Southern specialty but originally it was a food of ingenuity and sustenance.
Is Dirty Rice Creole or Cajun?
Creole seems to be the answer, though my research suggests it can be either or both, depending on who you ask! And again, it’s widely cooked and loved all throughout the Southern states in the U.S.
Dirty Rice: This flavorful Southern favorite is rich and earthy, but with some lively freshness thanks to some fresh vegetables and parsley.
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Dirty Rice Ingredients
These are the basic ingredients found in traditional dirty rice recipes. Of course, like any regional dish there are hundreds of variations, as many as there are dirty rice cooks.
- Rice (of course) — use long grain white rice
- Pork, beef or chicken (there is usually some kind of pork in the dish).
- Chicken giblets (here we just use chicken livers)
- Green Bell Pepper
- Celery
- Onion
- Broth
- Seasonings — scallions, cayenne pepper, garlic, thyme, and parsley
Giblets in Dirty Rice
While traditional dirty rice is made with pretty much all of the giblets that come in the bird (gizzards, heart, liver and kidneys) those flavors can be a bit strong. I started with some crispy diced bacon, and then used just the chicken liver, but you can use the other giblets as well if you like the pungent flavor.
How to Make Dirty Rice
In a large heavy pot, cook the bacon over medium heat until browned and crispy. Remove the bacon with a slotted spoon and drain on paper towels. Leave 1 tablespoon of the bacon fat in the pan. Place the chicken livers, onion, celery, bell pepper, and garlic in a food processor. Pulse until well combined into a rough paste.
Add the butter to the bacon fat in the pot, and melt over medium heat. Add the chicken liver and vegetable paste to the pot, season with salt and pepper, and add the thyme.
Cook, stirring often, for 6 to 8 minutes, until the vegetables have softened and the liver has started to brown.
Stir in the rice and cook, stirring frequently, for 2 minutes until the rice is well coated and glistening.
Add the bay leaf, hot stock and cayenne, stir, and bring to a boil over high heat.
Reduce the heat so that the liquid is at a low simmer, and cover the pan. Cook, covered over low heat for 20 minutes until the liquid has been absorbed, then remove from the heat, and let the rice mixture continue to steam for another 15 minutes until all of the liquid has been absorbed by the rice.
Remove the lid, fluff the rice, and stir in the parsley and scallions. Sprinkle the crispy bacon on top. Serve hot.
What to Serve with Dirty Rice:
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Dirty Rice
Ingredients
- 6 ounces thick cut bacon , diced
- ½ pound chicken livers , diced
- 1 small onion , roughly chopped
- 1 stalk celery , roughly chopped
- 1 small green bell pepper , cored, seeded and roughly chopped
- 1 clove garlic , roughly chopped
- 1 tablespoon unsalted butter
- Kosher salt and freshly ground pepper to taste
- ½ teaspoon dried thyme
- 1 cup long grain white rice
- 1 bay leaf
- 2 ¼ cups hot chicken broth , preferably less sodium
- ½ teaspoon cayenne pepper
- ½ cup chopped Italian flat-leaf parsley
- 2 scallions , trimmed and thinly sliced (white and green parts)
Instructions
- In a large heavy pot, cook the bacon over medium heat until browned and crispy. Remove the bacon with a slotted spoon and drain on paper towels. Leave 1 tablespoon of the bacon fat in the pan.
- Place the chicken livers, onion, celery, bell pepper, and garlic in a food processor. Pulse until well combined into a rough paste.
- Add the butter to the bacon fat in the pot, and melt over medium heat. Add the chicken liver and vegetable paste to the pot, season with salt and pepper, and add the thyme. Cook, stirring often, for 6 to 8 minutes, until the vegetables have softened and the liver has started to brown. Stir in the rice and cook, stirring frequently, for 2 minutes until the rice is well coated and glistening. Add the bay leaf, hot stock and cayenne, stir, and bring to a boil over high heat.
- Reduce the heat so that the liquid is at a low simmer, and cover the pan. Cook, covered over low heat for 20 minutes until the liquid has been absorbed, then remove from the heat, and let the rice mixture continue to steam for another 15 minutes until all of the liquid has been absorbed by the rice. Remove the lid, fluff the rice, and stir in the parsley and scallions.
- Sprinkle the crispy bacon on top. Serve hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
