Dirty Rice

This rice takes a little time to prepare but definitely worth it. Enjoy!


  • 2 cups parboiled rice
  • 4 cups chicken stock
  • 4 cloves garlic, minced
  • 1 medium-size onion, finely chopped
  • 1/2 cup chopped green onions
  • 1/3 cup red bell pepper
  • 1/3 cup yellow bell pepper
  • 1/3 cup green bell pepper
  • 1/2 fresh parsley, chopped
  • 1/2 cup celery, chopped
  • 2 tablespoons butter
  • Freshly ground black pepper and salt to taste
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cumin
  • 1/2 garlic powder
  • 1/4 cup fresh parsley, chopped
  • 1/2 pound ground beef
  • 1/4 pound pork sausage
  • 6 oz. chicken livers
  • 6 oz. chicken gizzards
  • 1/4 cup all-purpose flour
  • Canola oil for frying


  1. Cook rice in chicken broth for about 20 minutes; set aside.
  2. Dredge chicken livers in flour.
  3. Fry in canola oil until browned.
  4. Let cool and cut into very small pieces.
  5. Place gizzards in a medium pot and cover with water.
  6. Cook over medium-high heat.
  7. Spoon off foam and reduce heat to medium-low.
  8. Cook until tender, about 1 hour.
  9. Salt and pepper to taste.
  10. Pulse gizzards in food processor until ground; set aside.
  11. Cook ground beef and sausage together in a large skillet.
  12. In the same skillet that you cooked ground beef and sausage, butter, vegetables, cayenne pepper, thyme, cumin, and garlic powder; sauté until soft and lightly browned.
  13. Add chopped livers and gizzards; stir in rice.
  14. Taste and adjust seasonings.
  15. Cook on low heat until rice is hot.
  16. Add chopped parsley and serve.
Twist: Ground turkey in place of ground beef.  Fry chicken livers as opposed to boiling them.

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