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Cajun & Creole · Main
Dirty Rice
A Deep South one-pot of rice cooked with browned pork and chopped chicken livers, bell pepper, celery and chile. The livers give it its dusky color and rich savory depth.
- YieldServes 6
- Hands-on40 min
- Total1 h 19 min
- Difficulty
Ingredients
- 4 tbspolive oil
- 1onion, finely chopped
- ½ stalkcelery, finely chopped
- 1green bell pepper, finely chopped
- 250 gground pork
- 200 gchicken livers, trimmed and finely chopped
- 1green chile, seeded and finely chopped
- 2 clovesgarlic, finely chopped
- 1 tspsmoked paprika
- 1 tspcoriander seeds, crushed
- 300 glong-grain white rice
- 600 mlchicken stock, hot, about 2 1/2 cups
- 1 sprigthyme, large
- 15 gflat-leaf parsley, leaves, finely chopped
- 1 tbsporegano leaves, finely chopped
- to tastesalt
- to tasteblack pepper, freshly ground
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