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Wonderful flavor. I used all brown rice, left out the chicken livers and substituted herbed olive oil for the butter because I'm trying to feed my family healthier, but the combo of spices and such was incredible. Definitely a new way for me to prepare brown rice.

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Bogey'sMom February 10, 2003

I like the clever play on words with the name of the dish! I made this pretty much as listed here, but I used goose fat instead of butter, and added some diced red bell pepper for color. Also added some Tony Chachere's Creole Seasoning. And I'm fresh out of Louisiana hot sauce, so I used Skyline Chili bottled sauce (very similar). This is a very tasty meal!!!

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QG July 07, 2008

Since no one else who's reviewed this recipe had made as stated, I decided I would. (My only experience with chicken livers to date has been using them as bait while fishing.) Raw chicken liver really doesn't "chop" well, it's really mushy. However, I did manage to reduce the size of the livers to what was needed. Prepared exactly as stated, and the results were excellent! I've never made or had dirty rice before, but I liked this! Thanks Aroostook!

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Lacer February 09, 2008

This was great! I must admit though, that I didn't use the chicken livers.

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Potatohead March 01, 2006
Brown and Dirty Rice