Recipe by Alan in SW Florida
Don't let the name keep you from trying this savory Louisiana classic. Dirty Rice is generally served as a side dish, but is fairly substantial and would make a satisfying main course for lunch or a light supper.
Top Review by Queen Roachie
This was really good! I've never had dirty rice before, and I'll have it again for sure now! Just finished up 2 helpings of this with some chipotle tabasco shaken on top and loved it. Thanks for sharing a great recipe. I couldn't get the liver phobic husband to take bite one, but forget him... he doesn't know what he's missing.
- 1⁄2 lb chicken gizzard
- 1 1⁄4 cups canned chicken broth
- 1 cup water
- 2 slices bacon
- 1 large green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 1 medium onion, chopped (about 1 1/4 cups)
- 1 cup chopped scallion (green onions, about 5 medium)
- 2 medium carrots, chopped (about 1 cup)
- 1⁄4 cup chopped fresh parsley
- 2 garlic cloves, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon cayenne pepper (ground red pepper)
- 1 cup raw rice
- 2 tablespoons butter
- 1⁄2 lb chicken liver
Directions See How It's Made
- In a medium saucepan, bring the gizzards, chicken broth, and water to a boil. Reduce the heat to medium-low, cover, and simmer until the gizzards are tender, about 45 minutes. Reserving the broth, remove the gizzards, and when they are cool enough to handle, mince them and set them aside.
- In a Dutch oven or flameproof casserole, cook the bacon over medium heat until crisp, about 10 minutes. Reserving the fat in the pan, drain the bacon on paper towels; crumble and set aside.
- In the bacon fat, saute the gizzards over medium heat until browned, about 5 minutes.
- Add the green and red bell peppers, the onion, scallions, carrots, parsley, garlic, salt, pepper, and cayenne. Cook over medium heat until vegetables have softened, about 5 minutes.
- Add the rice and reserved broth. Increase the heat to medium-high and bring to a boil. Stir once, reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 to 20 minutes.
- Meanwhile, in a medium skillet, melt the butter over medium heat. Add the chicken livers and saute until firm, about 5 minutes. Let the livers cool slightly, then coarsely chop them. Toss the chicken livers and bacon with the rice. Cover and let sit for 10 minutes before serving.