No Livers Dirty Rice
Ingredients
- 1 tablespoon vegetable oil or bacon fat
- 1 poud ground beef (mince)
- 1 pound ground pork or chicken, minced
- ¾ cup green bell pepper, diced
- ¾ cup yellow onion, diced
- ¼ cup celery, diced
- 2 teaspoons garlic, minced
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 1 ½ teaspoons fine salt
- freshly ground black pepper
- cayenne pepper
- ¼ cup all-purpose (plain) flour
- 2 cups chicken stock
- 3 bay leaves
- 5 cups cooked long-grain rice
- 2 tablespoons fresh flat-leaf parsley, finely chopped
Directions
- In a large cast-iron skillet, heat the oil over medium-high heat. Once hot, add the ground meat (meat) and cook, stirring occasionally, until the meat begins to brown, 5–7 minutes.
- Stir in the bell pepper, onion, celery, garlic, oregano, thyme, salt, and black pepper and cayenne to taste. Cook, stirring occasionally, until the vegetables are tender, 5–7 minutes. Add the flour and mix well, making sure that the flour coats the meat entirely.
- Add the stock and bay leaves. Scrape the bottom of the pan to loosen the browned bits and simmer for 5 minutes. Gently fold in the rice and parsley and simmer for an additional 5 minutes. Remove the bay leaves before serving.
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Let us know how it was!About this Recipe
Dirty rice is a Louisiana no-waste dish that has become pan-Southern thanks to the popularity of the Bojangles and Popeyes fast-food chains. Here is a homemade version that omits the traditional chicken livers in favor of ground meat (mince).
About the Recipe Creator
Michael W. Twitty is a recognized culinary historian and independent scholar focusing on historic African American food and folk culture and culinary traditions of historic Africa and her Diaspora.
Extracted from RECIPES FROM THE AMERICAN SOUTH © 2025 by Michael W. Twitty. Photography © 2025 by Nico Schinco. Reproduced by permission of Phaidon. All rights reserved.
