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Dirty Rice – Spicy Southern Kitchen


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Dirty Rice is a spicy and flavorful Cajun rice dish made from white rice. It gets its “dirty” color from finely chopped chicken livers and ground beef or pork.  The chicken livers give it such a deep flavor. Even if you think you don’t like chicken livers, you should try adding them. Since they are finely chopped, the overall dish doesn’t have much of a chicken liver flavor.

Dirty Rice is a spicy and meaty rice dish that just may become your favorite rice dish of all time.

Usually Dirty Rice is served as a side dish, but with all that meaty goodness added to it, it’s tempting to eat it as a main dish.

The flavor of Dirty Rice starts with the Holy Trinity- onion, celery, and bell pepper. Garlic, dried thyme, and a few teaspoons of Cajun seasoning round out the seasonings.

Dirty Rice in a large pot.

If you save your bacon grease when you cook bacon, use a little of it in this rice. It will add even more flavor.

For the Cajun seasoning, I love to use Tony Chachere’s. It’s by far my favorite seasoning and it is perfect for sprinkling on all kinds of foods. I love it on potato salad.  🙂

Try These Other Southern Favorites:

Rice in a red bowl.

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Watch the short video below to see how to make Dirty Rice.

Dirty Rice in a bowl.

Course: Side Dish

Cuisine: Southern

Keyword: cajun

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 servings

Calories: 325kcal

Author: Christin Mahrlig

Dirty Rice is a spicy and meaty side dish with ground beef and chicken livers.

Print Recipe

  • 1 (14-ounce) can chicken broth
  • 1 bay leaf
  • 1 1/2 cups long-grain rice
  • 1 tablespoon bacon grease or Vegetable oil
  • 1/2 pound ground beef
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1/2 green bell pepper, seeded and chopped
  • 1/2 cup finely chopped chicken livers
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 2 teaspoons Cajun Seasoning, I like Tony Chachere’s
  • 1/4 teaspoon dried thyme
  • Set aside 1/2 cup of the chicken broth and pour remaining chicken broth in a medium saucepan. Add 1 1/2 cups water and bay leaf. Bring to boil. Add rice, cover and cook 20 minutes.

  • Heat bacon grease in a cast iron Dutch oven. Add ground beef and crumble it with a wooden spoon.

  • Once you have the ground beef crumbled, add onion, celery, and green pepper. Cook stirring occasionally until beef is no longer pink and vegetables are softened. Add chicken livers and garlic and continue to cook 5 minutes.

  • Add salt, Cajun seasoning, and thyme.

  • Add reserved chicken broth and scrape the bottom of the pan to release all the brown pieces. Let simmer 1 minute.

  • Remove bay leaf from rice and add rice to Dutch oven. Stir it into the ground beef mixture. Keep the heat on while you stir. Once it is combined well, remove from heat.

Calories: 325kcal

Originally published February 29, 2016.

Disclosure: This post contains affiliate links.



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