Best Southern Dirty Rice Recipes

SOUTHERN DIRTY RICE

Southern Dirty Rice image

This recipe has been passed down for generations.

Provided by Kathleen

Categories Side Dish Rice Side Dish Recipes

Time 45m

Yield 8

Number Of Ingredients 11

Ingredients

¼ pound chicken gizzards, rinsed
½ pound chicken livers, rinsed and trimmed
1 tablespoon vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
2 cups uncooked white rice
4 cups chicken broth
salt to taste
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 cup thinly sliced green onions

Steps:

Pulse gizzards in food processor, then pulse livers.
Heat oil in a large saucepan. Saute onion and gizzards over medium heat, stirring constantly, until meat begins to brown (about 5 minutes). Add livers and garlic and cook, stirring constantly, until brown (about 3 minutes).
Add rice and stir until coated with oil. Add broth, salt, pepper and cayenne pepper. Bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes, until rice has absorbed liquid. Sprinkle with green onion and serve.

Nutrition Facts : Calories 251.6 calories, Carbohydrate 41.7 g, Cholesterol 127.4 mg, Fat 3.7 g, Fiber 1.2 g, Protein 11.5 g, SaturatedFat 0.9 g, Sodium 28.8 mg, Sugar 1.2 g

SOUTHERN LOUISIANA DIRTY RICE

Southern Louisiana Dirty Rice image

This is a recipe that was handed down from a friend. It's easy to adjust and very tasty. Just remember that for every pound of livers and gizzards, you use one cup of each vegetable (onions are 1/2 yellow and 1/2 green), one cup of rice and 1 yellow chili pepper. The spices can be added to taste.

Provided by Barbara Gossett @BarbGossett

Categories Rice Sides

Number Of Ingredients 12

Ingredients

1 pound(s) chicken livers
1 pound(s) chicken gizzards (with or without hearts)
2 cup(s) chopped bell pepper
2 cup(s) chopped celery
1 cup(s) chopped yellow onion
1 cup(s) chopped green onion
2 - chopped yellow chili peppers
2 cup(s) rice
1 teaspoon(s) salt
1/4 teaspoon(s) pepper
- cayene to taste
2 1/2 cup(s) water

Steps:

Boil livers and gizzards until done. Remove and chop saving the water to use with the rice. I use a mini food chopper for the gizzards and hearts.
Heat olive oil in a large pan.
Add vegetables to oil and saute while meat is cooking.
Add chopped meat, salt, and pepper to vegetables and cook for 5 minutes.
Add rice and water (using water meat was cooked in) to mixture and stir.
Add cayene pepper to taste. The amount you use will be determined by how spicy you like your food.
Bring ingredients to a boil, reduce heat to simmer and cook for 20 minutes. Let sit for 5 minutes on stove top.

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