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4.67 from 3 votes

Dirty Rice

Dirty Rice - My take on a traditional southern comfort food staple. Made with browned sausage, green bell peppers and Italian seasoning all tossed together with fluffy white rice giving it that "dirty" appearance.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner, Side Dish
Cuisine: American
Servings: 12
Calories: 311kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 4 1/2 cups chicken broth low sodium, divided
  • 2 cups white rice uncooked
  • 2 bay leaves
  • 1 pound Italian sausage casings removed
  • 1 large onion chopped
  • 2 stalks celery chopped
  • 1/2 medium green bell pepper seeded and chopped
  • 3 cloves garlic minced
  • 1 pound chicken livers finely chopped
  • salt and pepper to taste
  • 1 teaspoon Italian seasoning
  • 2 tablespoon fresh parsley chopped
US Customary - Metric

Instructions

  • Add 4 cups of the chicken broth to a saucepan and bring to a boil over medium high heat. Add the rice and bay leaves, turn down the heat to a medium, cover and cook for 20 minutes or until the rice is cooked.
  • Add the Italian sausage to a large Dutch oven and cook for medium-high heat breaking it up as you go along, until no longer pink. The sausage should be fatty enough so that you don't need any additional oil but if you find that the sausage is sticking to the pot add a bit of oil.
  • Add the onion, celery and bell pepper to the pot and cook for 5 minutes until the onion has softened and is translucent. Add the garlic and cook for another 30 seconds until aromatic.
  • Add the chicken livers and cook for 5 more minutes or until the chicken liver is cooked thorugh.
  • Season with salt and pepper and Italian seasoning. Remove the bay leaves from the rice, then add the rice to the Dutch oven and remaining 1/2 cup of chicken broth. Turn the heat down to low. Stir everything together until well combined.
  • Garnish with parsley and serve.

Notes

  1. Your leftover dirty rice will keep in the fridge, sealed in an airtight container for 3-5 days.
  2. Stored in freezer containers or heavy-duty resealable plastic bags, cooked rice will keep in the freezer for up to 6 months.

Nutrition

Calories: 311kcal | Carbohydrates: 28g | Protein: 16g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 159mg | Sodium: 338mg | Potassium: 345mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4289IU | Vitamin C: 14mg | Calcium: 32mg | Iron: 4mg