Dirty Rice

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/23/2020

Ground pork and chopped chicken livers lend hearty flavor to this version of dirty rice.

If you're not a fan of chicken livers, you can leave them out of this recipe.

Serves: 8 Save

Ingredients (15)

  • 2 tablespoon canola oil
  • 4 ounce ground pork
  • 1/2 cup chicken livers (about 4 ounces), chopped
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon chili powder
  • 1 1/2 cup chicken broth, divided
  • 1 small onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, stemmed, seeded and finely chopped
  • 1 tablespoon dried oregano
  • 3 cup cooked white rice
  • 1/2 bunch green onions (white and green parts), chopped
  • 2 tablespoon chopped fresh parsley

Directions

  1. Heat oil in a large skillet over high heat. Add pork and chicken livers and cook, stirring, until browned. Add salt, black pepper and chili powder. Cook, stirring occasionally. The meat will stick to the pan and get a bit crusty.
  2. Add 1/2 cup chicken broth and cook until it has evaporated, allowing meat mixture to get brown and crusty and stick to the pan once again. Add onion, celery, garlic, jalapeno and oregano and cook, stirring, until vegetables are browned and crusty and beginning to stick to the pan. Add rice, remaining broth, green onions and parsley. Stir until the liquid is absorbed and rice is heated through.