This authentic Dirty Rice Recipe is bold, spicy, and packed with delicious Cajun flavor. Made with bacon, ground pork, chicken liver, aromatic vegetables, and perfectly seasoned rice, this easy and versatile Southern side dish goes well with nearly anything and tastes delicious all on its own.
About this Dirty Rice Recipe
This dirty rice recipe brings all the bold and delicious Cajun flavors we love right to your kitchen table. Smoky, spicy, and deeply savory, it’s made with cooked white rice and a rich combination of bacon, ground pork, and chicken livers (don’t worry—they’re optional), which lend the dish its signature “dirty” look and meaty taste. The classic Cajun “holy trinity” of onion, celery, and green bell pepper only enhances the flavor, while a jalapeño adds just the right amount of heat. Known for its versatility and deep, well-seasoned flavors, dirty rice is a must-try for anyone who loves Southern cuisine. Plus, you can serve it as a side dish, standalone meal, or meal prep the heck out of it.
- Heat Level: This recipe is spicy. If you’re sensitive to spicy foods, omit the jalapeño and use less Cajun seasoning (some store-bought seasoning blends are super spicy).
- Difficulty: Dirty rice is super easy to make. It’s also easy to scale up or down.
- Freezer-Friendly: Yes. Freeze for up to 3 months.
- #1 Cooking Tip: Let the bacon, ground pork, and chicken livers cook until they develop a deep, golden-brown crust. This caramelization builds rich, savory layers of flavor and enhances the dish’s overall taste. Don’t rush this step—good browning equals awesome flavor!
Table of Contents
Pro Tips
- Use pre-cooked rice: Dirty rice is the perfect recipe for leftover rice. You’ll need approximately 6 cups. You can even use frozen cooked rice, thawed and reheated according to package directions.
- Chicken livers can be substituted for Andouille sausage or finely chopped chicken thighs
- Use Homemade Cajun Seasoning (if possible): Pre-made blends work, but homemade Cajun seasoning gives you better control over the spice level.
- Remember the “holy trinity”: Onion, celery, and green bell pepper are essential for authentic Cajun flavor. Cook them slowly over medium heat until softened for the best taste.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
What is Dirty Rice?
Dirty rice, also known as Cajun rice, is a classic Louisiana Creole dish that originated as an inexpensive yet hearty meal in the Creole regions of southern Louisiana. Traditionally, it was made by cooking leftover chicken parts—such as gizzards, hearts, livers, and even feet—and then mixing them with rice, salt, and pepper. While modern versions (commonly referred to as “chicken and rice” or “rice dressing”) often use ground beef or pork instead of traditional chicken liver and giblets, the essence of dirty rice remains deeply rooted in Southern cooking.
How to Make Dirty Rice
You’ll find the complete recipe (with step-by-step images) in the recipe card at the bottom of this page. You can use the “Jump to Recipe” button to get there. Here’s a quick overview:
- Wash and cook the rice. Wash the rice in several changes of water until the water runs clear, then drain thoroughly. Cook the rice on the stovetop with chicken broth until it’s fully cooked (or cook your rice in the Instant Pot). Meanwhile, prepare the vegetables and slice or chop the chicken livers into small, bite-size pieces. Once cooked, let the rice rest for 5 minutes before transferring it to a large bowl. Set aside.
- Brown the meat. Return the same pot or Dutch oven to medium heat and add the bacon. Cook for 5 minutes until browned, then add the ground pork, breaking it into small bite-size pieces. Brown for 8-10 minutes, stirring occasionally to prevent burning. If using, add the chopped chicken livers. Continue to cook for 6-8 minutes. Scrape up the brown bits stuck to the bottom of the pot with a metal spatula as the meat browns.
- Work that “holy trinity” magic. Once your meats are nice and brown, pleasantly crispy, and the fat is rendered, add the diced onions, celery, green peppers (and jalapeño). Cook over medium heat until softened, at least 6-7 minutes. These veggies add so much flavor when cooked properly!
- Deglaze and season. Increase the heat to medium-high and add one cup of chicken broth. Bring it to a simmer and scrape off every last bit of stuck-on browned meat because that is where the flavor is! Reduce the broth by about half, then stir in the Cajun seasoning and black pepper.
- Add the rice. To finish, gently stir in the cooked rice and season to taste. Garnish with chopped parsley, scallions, or hot sauce, and serve with classic Southern side dishes like Buttermilk Biscuits, Fried Okra, and Southern Collard Greens.
Ingredients and Substitutions
Below are notes and possible substitutions for the ingredients in this Dirty Rice Recipe. You can find the complete list of ingredients and the printable recipe with measurements in the recipe card at the bottom of this page.
Long-Grain White Rice: Traditional dirty rice recipes use long-grain rice because of its light texture and ability to soak up the seasonings and meaty flavors. I recommend Mahatma Extra Long Enriched Rice and Carolina Gold. Jasmine and basmati rice (shown in these images) are good alternatives. Brown rice can also be used, but requires additional cooking liquid and more cooking time. Consider making your brown rice in the Instant Pot. Avoid using short-grain rice like arborio rice or sushi rice; they are sticker and clump together.
Chicken Broth: Used to cook the rice. For a different flavor profile, substitute for beef or vegetable broth, or use bone broth for extra richness.
Meats & Proteins: This recipe includes chicken livers, bacon, and ground pork. Chicken livers are 100% optional. Possible substitutions (or additions) include andouille sausage, ground beef, or ground chicken.
Vegetables (onion, celery, green bell pepper): Sometimes referred to as the “holy trinity” of Cajun cooking, or simply “trinity,” this mixture is cooked in oil or butter low and slow to sweeten the ingredients rather than caramelize them. This dish also includes a jalapeño for heat. Omit it for a milder dish or substitute it with cayenne powder to taste.
Seasonings: Dirty rice gets most of its flavor from the browned meats and slowly cooked vegetables, but it wouldn’t be complete without some Cajun seasoning and fresh black pepper. For the best flavor, consider making your own homemade Cajun seasoning blend.
Have any questions? Drop me a message in the comment section below! I’m happy to help. And, if you enjoy this recipe, please rate it with some STAR LOVIN’ so other readers know to try it too! Tag me at #theforkedspoon. I’ll be sure to share! Thank you!
RECIPE CARD
Dirty Rice Recipe
Equipment
Ingredients
- 2 cups long-grain white rice - or 6 cups cooked long grain white rice
- 1½ cups water
- 2½ cups low-sodium chicken broth - divided
- ½ cup chicken livers - finely chopped/minced
- 6 slices bacon - chopped
- 1 lb ground pork
- 1 medium onion - diced
- 2 stalks celery - diced
- 1 green bell pepper - seeded and diced
- 1 jalapeno - seeded and diced
- 4 cloves garlic - minced
- 1 tablespoon Cajun seasoning
- ½ teaspoon freshly ground black pepper
- chopped green onions - to garnish
Instructions
- Cook the Rice: Rinse the long-grain rice under cold water until the water runs clear, then drain well. Add 1.5 cups water and 1.5 cups chicken broth to a large cast iron Dutch oven with a tight-fitting lid. Cover and bring to a boil over high heat. Stir in the rice, reduce the heat to low, cover, and simmer for 18-20 minutes or until the liquid is absorbed. Remove from heat, let it rest for 5 minutes, then fluff with a fork. Set aside.
- Brown the Meat: Add the bacon to the same cast-iron pot used to cook the rice (or a new one) and cook over medium heat until crispy and the fat is rendered. Stir in the ground pork, breaking it up with a spatula. Cook for 8-10 minutes, until deeply browned. Add the chopped chicken livers (if using) and cook for another 6-8 minutes, stirring occasionally. Use a spatula to scrape up any browned bits at the bottom of the pan.
- Soften the Vegetables: Add the onion, celery, green bell pepper, and jalapeño to the skillet. Cook for 5-7 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for 1 more minute, until fragrant.
- Season and Deglaze: Increase the heat to high and pour 1 cup of chicken broth to deglaze the pan. Scrape up any brown bits stuck to the bottom of the pot for extra flavor and stir in Cajun seasoning and black pepper. Let the mixture simmer until the broth reduces by half.
- Combine and Serve: Add the cooked rice to the skillet and stir until well combined with the meat and vegetables. Season to taste and garnish with chopped green onions and hot sauce, if desired.
Jessica’s Notes
- Long-Grain White Rice: I recommend Mahatma Extra Long Enriched Rice and Carolina Gold for best results, but jasmine and basmati rice (shown in these images) are good alternatives. Brown rice can also be used, but requires additional cooking liquid and more cooking time. Consider making your brown rice in the Instant Pot. Avoid using short-grain rice like arborio rice or sushi rice; they are sticker and clump together.
- Chicken Broth: For a different flavor profile, substitute for beef or vegetable broth or use bone broth for extra richness.
- Meats & Proteins: Chicken livers are 100% optional. Possible substitutions (or additions) include andouille sausage, ground beef, finely diced chicken thighs, or ground chicken.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
This is delicious! It’s easy to cook, spicy, soul food!
Thanks for the delicious feedback and rating, Deborah ๐