Cajun Dirty Rice
Don't be afraid to brown the rice in this recipe! The crispy, caramelized parts are the best.
- Total Time:
- Yield: Serves 4 to 6
Photography: Martyna Szczesna
- 1 1/2 cups long-grain white rice, well rinsed and drained (3 3/4 cups cooked)
- Kosher salt and freshly ground pepper
- 1 cup low-sodium chicken broth
- 2 teaspoons Worcestershire sauce
- 2 teaspoons soy sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 3 tablespoons extra-virgin olive oil
- 1/2 pound ground beef
- 1 small onion, finely chopped (1 cup)
- 1 rib celery, thinly sliced (3/4 cup)
- 1/2 green bell pepper, seeded and chopped into small pieces (3/4 cup)
- 2 tablespoons minced garlic (from 4-6 cloves)
- 1/2 pound chicken liver, patted dry and chopped (1 cup)
- Thinly sliced jalapenos and hot sauce, preferably Crystal, for serving
Bring rice, 1 3/4 cups water, and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce heat to a simmer, cover, and cook until rice is tender, 15 minutes. Uncover, fluff with a fork, and set aside to cool.
Combine broth, Worcestershire, soy sauce, paprika, and oregano and set aside. Heat a large skillet (preferably cast-iron) over high. Add 1 tablespoon oil and beef; season with salt. Cook, stirring occasionally to break up and brown meat all over, about 4 minutes. Remove with a slotted spoon to a plate.
Return skillet to high heat. Add remaining 2 tablespoons oil, onion, celery, bell pepper, and garlic. Sprinkle with salt. Cook, scraping brown bits from bottom of pan and stirring often so garlic doesn't burn, until just starting to soften, about 3 minutes. Add liver and cook, stirring occasionally, about 4 minutes. Add rice and cook, stirring occasionally until rice is heated through and browned in places, 3 minutes. Return beef to skillet and add broth mixture. Cook until liquid is completely absorbed and rice gets browned and crisp in places, stirring and scraping every 30 seconds, about 5 minutes more. Check seasoning. Serve with sliced jalapenos and hot sauce.