Dirty Rice

Why is it that so much great food comes out of Louisiana? Case in point, this “dirty” rice. It’s a Cajun classic, and so good that the first time you eat it you’ll wonder where it’s been all your life. It’s basically a rice pilaf that is called “dirty” because it’s cooked with minced chicken livers or gizzards, which infuse it with crispy, tasty browned bits. If you aren’t a liver lover, don’t worry, the rice doesn’t taste like liver, the addition just deepens the overall flavor of the rice, and the bits are so small you can’t really distinguish them.

 

Dirty Rice Recipe

Use green bell peppers if you want a relatively mild result. If you are looking for something spicier, use jalapeño chili peppers.

Ingredients

• 1 1/2 cup long-grain rice (Carolina, basmati, jasmine, etc)
• 2 cups chicken broth
• 2 cups water
• 3 Tbsp olive oil
• 1/2 pound ground pork
• 1/2 cup chicken livers
• 3 slices of bacon, chopped
• 1/2 onion, chopped
• 2 celery stalks, chopped
• 1/2 green bell pepper or 1-3 jalapeños, seeded and chopped
• 1 Tbsp Cajun seasoning
• 2 green onions, chopped

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