Dirty Rice

This rice recipe results in a dish so delicious, you'll wonder why you didn't make it sooner. It packs a punch, but it's not overwhelming, making it a perfect complement to many mains. This dirty rice uses only red bell peppers and omits the green bell peppers found in other dirty rice recipe, which makes for a smoother flavor. Our Test Kitchen explains, "The finely chopped vegetables are pleasing to the palate but do not interfere with the mouthfeel of the rice. […] [There's] light heat and plenty of flavor, and it makes a great side dish to any Cajun-inspired meal." It's an easy recipe that's just begging to be added to your next weeknight meal. If you're pressed for time, our Test Kitchen says, "You CAN use a convenience product like Uncle Ben's Ready Rice, which is a super easy product to use and provides nice, separate rice grains. That makes it even easier to prepare." That's a rice shortcut you could take, but if you follow the recipe as written, you won't be disappointed.

Dirty Rice
Photo: Photography: Caitlin Bensel, Prop Styling: Audrey Davis, Food Styling: Rishon Hanners
Active Time:
30 mins
Total Time:
30 mins
Serves 8 (serving size: 2/3 cup)


  • 1/2 cup chicken livers (about 6 to 8 livers) (about 4 1/2 oz.)

  • 2 tablespoons canola oil

  • 6 ounces ground pork

  • 1 1/2 teaspoons kosher salt

  • 1/2 teaspoon Old Bay seasoning

  • 1 1/2 cups chicken stock, divided

  • 1 cup finely chopped yellow onion (about 1 small onion)

  • 1 cup finely chopped celery (about 3 stalks)

  • 1/2 cup finely chopped red bell pepper (about 1 small bell pepper)

  • 2 tablespoons finely chopped jalapeño chile (about 1 chile)

  • 1 tablespoon finely chopped garlic (about 3 garlic cloves)

  • 3 cups cooked and cooled long-grain white rice

  • 1/4 cup chopped scallions (about 2 scallions)

  • 2 tablespoons chopped fresh flat-leaf parsley


  1. Process chicken livers in a food processor until very smooth, about 45 seconds. Heat canola oil in a large skillet over medium-high; add ground pork and chicken liver puree, and cook, stirring to combine, until browned, about 4 minutes. Stir in salt and Old Bay. Add 1/4 cup of the chicken stock; stir and scrape bottom of skillet to loosen any browned bits. Continue to cook, stirring occasionally, until all liquid has evaporated, and some browned bits are again accumulating on bottom of skillet, 5 to 6 minutes. Add onion, celery, bell pepper, jalapeño, and garlic; cook, stirring often, until vegetables are softened, about 6 minutes.

  2. Crumble rice, making sure to separate the grains as much as possible. Add rice, scallions, parsley, and remaining 1 1/4 cups stock to skillet; stir to combine all ingredients. Cook, stirring often, until most of the chicken stock has evaporated and mixture is heated through, 3 to 4 minutes.

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