Dirty Rice Recipe

What is Dirty Rice?

"Dirty Rice" is the name for the popular Cajun-Creole rice dish of white rice that gets "dirty" from bits of chicken or pork cooked into it. It is common in Louisiana, though you'll find it all over the southern United States.

The addition of chicken livers is its most defining distinction. There is a variation called "Rice Dressing" that is made with ground beef or pork, where "Dirty Rice" includes chicken livers and pork.

Dirty Rice Ingredients & Notes

• Long Grain White Rice. Long grain rice stays nice and fluffy, which is key for dirty rice. Avoid short grain varieties, which tend to get sticky and clump together, though the recipe works with any rice. If the rice looks a bit dry after cooking, splash in a tablespoon or two of extra broth and fluff with a fork.
• Chicken Livers (or Giblets). OPTIONAL. This is what gives dirty rice its “dirty” color and that deep, traditional flavor. Mince them very finely so they melt into the mixture instead of standing out in big chunks. If you’re liver-averse, you can skip them and simply add more ground pork or sausage, but you’ll lose a bit of that classic character.
• Ground Pork or Sausage. For body and savory, meaty flavor. Use plain ground pork, or swap in spicy or mild pork sausage. If the pan gets too greasy, just spoon off a little excess fat before adding the rice.
• Cajun Holy Trinity (Onion, Bell Pepper, Celery). The flavor base of Cajun and Creole cooking. Cook them until softened and lightly browned to build extra depth. You can use any color bell pepper, or even toss in a jalapeño for more heat.
• Garlic. "The Pope"! Fresh garlic adds aromatic punch.
• Cajun seasoning. This is where the bold, zesty flavor comes in. Use a store-bought blend or your own homemade Cajun seasoning recipe. Start with the amount in the recipe, then taste and adjust with more at the end if you want extra kick.
• Chicken Broth or Stock. Cooking the rice in broth instead of water adds another layer of flavor.
• Oil or Butter. You’ll need a bit of fat to sauté the vegetables and brown the meats. Use vegetable oil, canola, or olive oil, and you can finish with a pat of butter for extra richness if you’d like.
• Green Onions & Parsley (for garnish). Stirring in fresh herbs at the end brightens up the whole dish and adds a pop of color. Save some for serving, too, to sprinkle over the top.

How to Make Dirty Rice (Step-by-Step Instructions)

Cook the vegetables. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the peppers, onion, and celery. Cook, stirring now and then, for 5-6 minutes, until the vegetables soften, the onions turn translucent, and the mixture smells nice and savory.

Add the garlic and cook 30 seconds to 1 minute, until aromatic.

Brown the pork. Add the ground pork and break it apart with a wooden spoon. Cook for 5-7 minutes, stirring occasionally, until it is cooked through and lightly browned with no pink remaining.

You should see some browned bits on the bottom of the pan – that’s great flavor. If there is a lot of rendered fat, spoon off a little, but you want some to stay for the rich flavor.

Cook the chicken livers. Stir in the finely chopped chicken livers. Cook for another 4-5 minutes, breaking them up and mixing them through the pork and vegetables. They will darken as they cook and start to “melt” into the mixture, giving the rice its classic “dirty” color and deep aroma.

Add the rice and seasonings. Add the rice, chicken broth, Cajun seasoning, bay leaf, and dried thyme. Season with salt and pepper to taste. Stir well, scraping up the flavorful browned bits from the bottom of the pan. The rice should be fully submerged in the broth.

Simmer the rice. Bring the pot to a gentle boil, then immediately reduce the heat to low, cover, and let it simmer for 20–30 minutes, or until the rice is tender and has absorbed most of the liquid.

You’ll see steam holes forming in the surface and the rice will look fluffy rather than soupy. Try not to stir during this time, as that can make the rice gummy.

• If the rice is still a bit firm but most of the liquid is gone, add a small splash of broth or water, cover, and let it steam a few more minutes.
• If the bottom starts to stick or the liquid is bubbling too vigorously, lower the heat.

Finish the dish. Remove the bay leaf. Turn off the heat and let the pot sit, covered, for 5-10 minutes to steam and settle. Then fluff the dirty rice gently with a fork, taste, and adjust with more Cajun seasoning, salt, or pepper if you’d like more punch.

Garnish and serve. Sprinkle with fresh chopped green onions and parsley, then serve hot.

Storage Information

Store leftover dirty rice in an airtight container in the refrigerator for up to 4 days. Let it cool to room temperature before sealing so condensation doesn’t make the rice soggy.

You can also freeze dirty rice for 2-3 months. Transfer cooled portions to freezer-safe containers or bags, press out excess air, and label.

Reheating Dirty Rice

To reheat, warm gently in a skillet over low heat or in the microwave, adding a splash of broth or water to loosen the rice if it seems a bit dry. Stir occasionally until heated through.

Serving Suggestions

Dirty rice is hearty enough to enjoy as a main dish, but it also makes an incredible side. Try serving it with:

• Blackened chicken or chicken fricassee for a full-on spicy Cajun dinner.
• Fried or blackened fish like catfish, tilapia, or salmon.
• Smoked or grilled sausage (andouille or kielbasa) sliced over the top or on the side.
• Red beans and rice, Cajun chicken and sausage jambalaya, or chicken and sausage gumbo for a big Louisiana-style spread.
• Holiday meals with roasted turkey, ham, or pork roast as a flavorful alternative to plain rice or stuffing. It's great along with southern collard greens!

Finish each plate with a sprinkle of green onions, fresh parsley, and a dash of your favorite hot sauce.

Recipe Variations for Dirty Rice

I've enjoyed a variation of dirty rice with andouille sausage and loved it. Boudin would be a nice touch as well. I've also seen variations with shrimp. I'd certainly love a seafood dirty rice.

That's it, my friends. I hope you enjoy my dirty rice recipe! This is my favorite way to make dirty rice.

Try Some of My Popular Cajun Side Dish Recipes

• Cajun Corn Maque Coux
• Hoppin’ John
• Black Eyed Peas Recipe
• Boudin Balls
• Oyster Stew

Dirty Rice FAQs

What makes dirty rice “dirty”?

Dirty rice looks “dirty” because:

• Finely chopped chicken livers/giblets and ground meat tint the rice brown
• Cajun spices and browned bits speckle the grains

All of that gives it the classic deep, savory flavor and color.

Can I make dirty rice without chicken livers?

Yes, you can:

• Skip the livers and add more ground pork or sausage
• The flavor will be less traditional but still delicious
• Great option if you’re not a fan of organ meats

Why is my rice mushy?

Common reasons:

• Too much liquid
• Overcooking the rice
• Stirring while it cooks, which breaks the grains

Use long-grain white rice, stick to the liquid ratio, simmer gently, and don’t stir until you’re ready to fluff.

How do I make this spicier or milder?

• To make it spicier:
  • Use a hotter Cajun seasoning
  • Add cayenne or chili flakes
  • Cook a jalapeño or two with the veggies
• To make it milder:
  • Use a mild Cajun blend
  • Reduce or skip extra hot chilies
  • Serve hot sauce on the side so everyone can adjust their own heat level