Cajun Dirty Rice
Long-grain white rice cooked in seasoned broth with ground beef, chicken livers, and the Cajun holy trinity, turning the rice a rich, earthy brown color that gives the dish its name. A boldly spiced side that can easily anchor a full meal.
Ingredients
- 2 cups long-grain white rice, rinsed
- 1 lb lean ground beef (or ground pork)
- 1/2 lb chicken livers, finely chopped
- 1 tbsp vegetable oil
- 1 yellow onion, finely diced
- 1 green bell pepper, finely diced
- 2 celery stalks, finely diced
- 4 garlic cloves, minced
- 3 cups chicken broth (gluten-free)
- 2 tsp Cajun seasoning
- 1/2 tsp dried thyme
- 2 bay leaf
- 4 green onions, sliced
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
Heat 1 tbsp vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 lb lean ground beef (or ground pork) and 1/2 lb finely chopped chicken livers. Cook, breaking up the meat, until browned and cooked through to an internal temperature of 160 degrees F (71 degrees C), about 6 to 8 minutes. Drain excess fat, leaving about 1 tablespoon in the pan.
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2
Add 1 finely diced yellow onion, 1 finely diced green bell pepper, and 2 finely diced celery stalks. Cook, stirring, until softened, about 5 minutes. Add 4 minced garlic cloves and cook 1 minute.
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3
Stir in 2 tsp Cajun seasoning, 1/2 tsp dried thyme, and 2 cups rinsed long-grain white rice. Toast the rice in the fat for 1 minute.
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4
Pour in 3 cups chicken broth (gluten-free) and add 2 bay leaf. Bring to a boil, then reduce heat to low. Cover tightly and cook until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat and let steam 5 minutes.
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5
Remove bay leaf. Fluff with a fork. Stir in 4 sliced green onions and 1/4 cup chopped fresh flat-leaf parsley. Taste and adjust seasoning before serving.