American · Dinner
Dirty Rice
Louisiana Creole one-pan rice dish with browned ground pork and chicken livers combined with the holy trinity of onion, celery and bell pepper, seasoned with cayenne, thyme and paprika. The finely chopped meat coats each grain, creating the dish's characteristic dark, spiced colour. Served as a hearty main.
$3
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
797Calories
45.7gProtein
49.9gFat
42.7gCarbs
3.6gSugar
2.6gFiber
1330mgSodium
404mgChol
16.7gSat Fat
685mgPotassium
92mgCalcium
5.8mgIron
32.5mcgVitamin B12
18.2mgVitamin C
egg-free
gluten-free
protein-rich
sweet-heat
all-time-classics
Instructions
1
Prep
Finely chop the ground pork, chicken livers, onion, celery and bell pepper; mince the garlic and slice the scallion.
2
Sear
Heat the vegetable oil in a heavy skillet over medium-high and brown the ground pork 4 minutes, breaking it up until no pink remains and the pan catches.
3
Saute
Add the chicken livers and cook over medium-high 2 minutes until they firm up, then add onion, celery and bell pepper and cook over medium 5 minutes until soft.
4
Simmer
Stir in the garlic, paprika, cayenne, thyme and bay leaf for 1 minute, then pour in the chicken stock and simmer over medium-low 4 minutes until reduced by half.
5
Plate
Fold in the cooked white rice, salt and black pepper over medium-low 3 minutes until glossy, discard the bay leaf, and scatter sliced scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g ground pork
- 3.6 oz100g chicken livers
- 2/3 cup100g onion
- 1/2 cup80g celery
- 1/2 cup80g green bell pepper
- 4 cloves4 cloves garlic
- 1 1/2 cup280g cooked white rice
- 1 cup240ml chicken stock
- 2 tbsp30ml vegetable oil
- 22 scallion
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp cayenne
- 1 tsp1 tsp dried thyme
- 22 bay leaf
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
