Louisiana Dirty Rice Southern (Printer-Friendly)

Bold Southern favorite blending meats, peppers, and herbs for a deeply satisfying, flavorful dinner centerpiece.

# What You’ll Need:

→ Meat

01 - 1 pound ground beef (80% lean)
02 - 1/2 pound ground pork or pork sausage
03 - 4 ounces chicken livers, finely chopped (optional)

→ Vegetables

04 - 1 large yellow onion, finely diced
05 - 1 green bell pepper, finely diced
06 - 2 celery stalks, finely diced
07 - 3 garlic cloves, minced

→ Rice and Broth

08 - 1 1/2 cups uncooked long-grain white rice
09 - 3 cups low-sodium chicken broth

→ Seasonings and Herbs

10 - 2 tablespoons neutral oil (such as canola)
11 - 2 teaspoons smoked paprika
12 - 1 teaspoon dried thyme
13 - 1/2 teaspoon cayenne pepper, or to taste
14 - 1 1/4 teaspoons kosher salt, more to taste
15 - 1 teaspoon freshly ground black pepper
16 - 1/2 cup fresh parsley, chopped

# Steps to Make This:

01 - Cook the rice in 3 cups chicken broth according to package instructions until tender. Fluff the grains with a fork and set aside to cool slightly.
02 - Heat oil in a large skillet or Dutch oven over medium-high heat. Add ground beef, ground pork, and chicken livers if using. Break up the meat and cook until fully browned and no pink remains, about 7 minutes.
03 - Lower heat to medium. Stir in onion, bell pepper, celery, and garlic. Sauté for 7 minutes, scraping up any browned bits, until vegetables are soft and aromatic.
04 - Stir in smoked paprika, dried thyme, cayenne, salt, and black pepper. Cook for 1 minute, allowing the spices to bloom and coat the mixture thoroughly.
05 - Pour in remaining chicken broth if needed to deglaze the pan. Bring to a simmer, then reduce heat and cook for 10 minutes, letting flavors meld and moisture reduce slightly.
06 - Fold the cooked rice into the meat and vegetable mixture. Mix thoroughly so each grain is evenly coated. Keep heat low and let the rice sit for 5 minutes to absorb flavors.
07 - Remove from heat and garnish generously with chopped fresh parsley. Serve warm.

# Additional Notes:

01 - Cooking the rice separately prevents clumping, ensuring a fluffy texture distinctive to this dish.
02 - Dirty rice can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months.
03 - Adjust the cayenne to personal heat preference without overwhelming the aromatics.

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