Easy Dirty Rice Recipe

What is dirty rice?

Ever wonder why they call it "dirty" rice? It's actually pretty simple - the rice gets that brown color from being cooked with all those tasty bits of meat. In the super traditional versions, they use chicken livers or giblets that basically "dirty up" the white rice.

But don't worry - this version skips the liver completely (because honestly, not everyone's a fan of organ meats!).

The real magic happens with the "Cajun holy trinity" - that's just a fancy way of saying green pepper, onions, and celery. Throw in some killer creole seasoning (Tony Chachere's is our go-to), and you've got yourself the backbone of some seriously good eats.

What I love about this recipe is how it gives you all that authentic Creole flavor without making you slave away in the kitchen all day. It's perfect when you need something that works as a side with blackened ribeye steak, or stands alone as a main dish when you're just too tired to make multiple things for dinner.

This Jambalaya Recipe and Shrimp Etouffee are two more classics that wouldn't be the same without our favorite Tony C's seasoning!

Ingredient Notes

• Ground Beef and Pork Sausage: This combo creates the perfect flavor base - the beef brings richness while the sausage adds that signature Cajun flavor. You could swap in ground chicken if you prefer, but you'll miss out on some of that deep flavor.
• The Holy Trinity: Onion, green pepper, and celery aren't just any vegetables - they're the backbone of Cajun cooking! Don't skip these if you want authentic flavor.
• Garlic: Fresh minced garlic cloves work best, but in a pinch, garlic powder can save the day (about ¼ teaspoon per clove).
• Creole Seasoning: Tony Chachere's is our absolute favorite, but any Cajun or Creole seasoning blend will work. Just watch the salt content - some blends pack more than others!
• Rice: Plain long grain rice is traditional. You could try brown rice for a healthier twist, but you'll need to adjust cooking time and liquid amounts.
• Chicken Broth: This adds so much more flavor than just using water. Beef broth works great too if that's what you have in your pantry.
• Bay Leaves: These little leaves might not seem important, but they add that little bit of something special that makes the dish complete.
• Hot Sauce: Not actually cooked in, but served alongside so everyone can customize their heat level. A bottle of Crystal or Tabasco on the table is practically mandatory!

For the full list of ingredients and instructions, be sure to check the recipe card below.

How to Make Dirty Rice Without Liver

1. In a large skillet or large Dutch oven, brown the ground beef and pork sausage over medium-high heat until no pink remains, about 4-5 minutes. Use a wooden spoon to break up any large chunks as it cooks.
2. Add the holy trinity (onion, green pepper, and celery), minced garlic, Creole seasoning, salt, and bay leaves to the meat mixture.
3. Cook the vegetable mixture until softened, stirring occasionally, about 5 minutes. The vegetables should be tender but not mushy.
4. Stir in the uncooked rice, mixing well to coat the grains with the flavorful juices from the meat and vegetables.
5. Pour in the chicken broth and bring everything to a boil.
6. Reduce the heat to low, cover the pot, and simmer for about 20 minutes or until the rice is tender and has absorbed most of the liquid.
7. Remove from heat and let the dirty rice sit covered for 5-10 minutes to finish steaming.
8. Fluff with a fork, remove bay leaves, and garnish with sliced green onions before serving.
9. Serve with hot sauce on the side for those who want to add extra heat.

Storage

Refrigerate

Refrigerate leftovers in an airtight container for up to 3-4 days. The flavors will actually continue to develop, making it even tastier the next day!

Reheat with a splash of chicken broth or water to keep the rice from drying out. A covered microwave-safe dish works great, or gently warm on low heat in a skillet.

Freeze

Freeze portions in freezer-safe containers for up to 3 months. This is a fantastic make-ahead meal prep option for busy weeknights.

Thaw overnight in the refrigerator before reheating for best results.