Top Rated Dirty Rice Recipes
Dirty rice is a classic New Orleans gutbuster, a big pot of rice combined with a rich and hearty beef gravy. This recipe comes from Isaac Toups, the chef and owner of Toups Meatery and Toups South in New Orleans.
The 'dirty' part of its name comes from the chopped or ground meats and vegetables mixed into the white rice. But regardless of the name, this dish is packed with flavorful seasonings making it a great main and side dish. This recipe is courtesy of Ralph Brennan Restaurant Group.
Created by New York City's Kamal Rose and former NFL player Bill Ard, this shrimp recipe is a true representation of its New Orleans surroundings. A dirty rice filled with chicken liver, kidney beans, and aromatics makes it stand out from most versions of the Southern specialty.
Dirty Rice A classic Cajun Dirty Rice recipe from a New Orleans Local. This authentic dirty rice dressing is a real Louisiana staple served as a main dish or side dish appetizer in New Orleans. A seasoned Cajun rice recipe made with traditional ingredients that features a trinity of vegetables, herbs and spices, rice, and andouille sausage made famous in the French Quarter. Dirty rice, commonly referred to as “Cajun rice” or “dirty rice dressing” is a regionally famous rice recipe from Cajun country, Louisiana. The classic rice dish is golden brown in color from browning meat and simmering the rice in a well seasoned and flavorful stockpot full of herbs, and vegetables. Louisiana cuisine is famous for its deeply rich flavors that develop from using classic herbs, vegetables, and spices paired with its long and slow cooking methods used to lock-in that classic deep taste. Today, New Orleans remains a top tourist hot spot thanks to its one of a kind flavorful food dishes and Mardi Gras festival season you’ll only find here. If you’ve ever visited the French Quarter then you know that the food scene is trendy with hundreds of highly recommended top of the line restaurants. The warm aroma of good food wafting through the air with a hurricane in hand and a bag of beignets is hard to match. It’s easy to fall in love with New Orleans. From the local food scene to its rich southern history, and Bourbon Street fun, tourists never get sick of the city. One thing that my friends always mutter when leaving the city is that they wish they had some food to bring back home. Over the years, I have been sharing authentic NOLA (New Orleans, Louisiana) recipes left and right. Many of them come from my fiancés family who has long deep roots in his home state like this authentic Red Beans and Rice recipe and this famous Jambalaya dish. Dirty Rice
This rice recipe results in a dish so delicious, you&rsquoll wonder why you didn&rsquot make it sooner. It packs a punch, but it&rsquos not overwhelming, making it a perfect complement to many mains. This dirty rice uses only red bell peppers and omits the green bell peppers found in other dirty rice recipe, which makes for a smoother flavor. Our Test Kitchen explains, &ldquoThe finely chopped vegetables are pleasing to the palate but do not interfere with the mouthfeel of the rice. [&hellip] [There&rsquos] light heat and plenty of flavor, and it makes a great side dish to any Cajun-inspired meal.&rdquo It&rsquos an easy recipe that&rsquos just begging to be added to your next weeknight meal. If you&rsquore pressed for time, our Test Kitchen says, &ldquoYou CAN use a convenience product like Uncle Ben&rsquos Ready Rice, which is a super easy product to use and provides nice, separate rice grains. That makes it even easier to prepare.&rdquo That&rsquos a rice shortcut you could take, but if you follow the recipe as written, you won&rsquot be disappointed.
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chopped onion
- 1 green bell pepper, chopped
- 1 tablespoon chili powder
- 2 teaspoons annatto or achiote powder (Optional)
- ¼ teaspoon crushed red pepper
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 1 ⅓ cups uncooked white rice
- 2 ¾ cups water
- 1 teaspoon salt
- 3 roma (plum) tomatoes, chopped
- 1 ⅓ cups whole corn kernels, blanched
- 1 cup black beans, cooked and drained
- ¼ cup toasted pine nuts
- freshly ground black pepper
- 1 red onion, thinly sliced
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
- 2 teaspoons annatto powder (Optional)
In a heavy saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the garlic and the chopped onions saute for 5 minutes, stirring frequently. Mix in the bell pepper, chili powder, ground annatto, chili flakes, cumin, and cinnamon. Saute for 2 minutes.
Pour the rice into the saucepan and stir to coat. Add the water and 1 teaspoon salt, and bring the rice to a boil over high heat. Cover the pan and turn the heat to low. Simmer the rice for 25 minutes.
When the rice is cooked, mix in tomatoes, corn, black beans, and pine nuts. Stir in salt, pepper and lime juice. When the mixture is heated through, spoon it onto plates and top with the sliced red onion and cilantro. Serve a wedge or two of lime with each plate to squeeze over the rice.
Bojangles Dirty Rice and Beans
How about making the dirty rice of Bojangles a bit livelier? I was thinking over this for a couple of weeks now and finally came up with beans. I used black beans here. Suit yourself with your taste.
Trust me, the beans make a great addition to this fabulous recipe. There is no special bojangles beans recipe as Bojangles doesn’t add beans to their dirty rice. For suggestions, I would suggest that you go for pintos, kidney beans, and peas as well. You just won’t regret it, mate.
- 1 1/2 cups long-grain rice
- 2 1/2 teaspoons salt
- 1 tablespoon unsalted butter
- 3 tablespoons vegetable oil
- 1 medium red onion, finely chopped
- 2 cloves garlic, peeled, finely chopped
- 1/2 pound chicken livers, cleaned and finely chopped
- 2 scallions, trimmed, white and green parts, cut crosswise into 1/8-inch pieces
- 2 stalks celery, including leafy greens, finely chopped
- 1/4 cup finely chopped green bell pepper
- 1/2 cup finely chopped red bell pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh or dried oregano
- 1 jalapeno pepper, seeds and ribs removed, finely chopped
- 1/2 teaspoon freshly ground black pepper
Bring 3 cups water to a boil in a saucepan. Stir in rice, 1 teaspoon salt, and butter. Cover, reduce heat to low, and cook 15 to 17 minutes, until water is absorbed. Set aside.
Heat oil in a cast-iron skillet over medium-high heat. Add onions and garlic reduce heat to medium. Cook, stirring occasionally, until brown, about 10 minutes. Add chicken livers cook, stirring, 5 minutes. Add rice and all remaining ingredients. Cook, tossing and stirring, until hot, 2 to 3 minutes. Serve immediately.
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Dirty rice gets its color from caramelized sirloin and the roux — flour browned (but not burned) in oil. The New Orleans-based chef Isaac Toups offers a 15-minute roux shortcut in his book “Chasing the Gator,” but you may find your roux browns more quickly in the smoking hot oil. Be sure to stir, stir, stir once you add the flour. You cannot walk away from the pot while making this roux. Prep the “trinity” — bell peppers, onion and celery — in advance as you won't have time to do it while the roux cooks. When the roux turns the color of milk chocolate, toss in the chopped vegetables to stop the roux from cooking any further. Instead of adding rice and the serving components, you could do as Mr. Toups suggests and use the meat gravy as a base for a lasagna ragu. Just throw in some fresh tomatoes and cook it down “until it’s nice and tight” and make it your lasagna filling. &mdashSara Bonisteel
Recipe adapted from Isaac Toups, Toups' Meatery, New Orleans, Louisiana
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
4 tablespoons vegetable oil
1 pound ground brisket (or 1 pound of ground beef)
3 tablespoons flour, plus more as needed
2 scallions, thinly sliced (plus more for garnish optional)
½ cup brown ale (preferably Abita)
1 teaspoon ground black pepper
3 cups cooked white rice (preferably Jazzmen)
1 to 2 tablespoons butter
1. Heat a thick-bottomed skillet over medium-high heat for 3 to 4 minutes. Add 1 tablespoon of the oil and heat. Add the meat and salt and cook, stirring only occasionally, until browned, then continue cooking until a fond ("brown bits") develops on bottom, about 8 minutes.
2. Transfer the meat to a plate and return the skillet to the heat. Add the remaining 3 tablespoons oil. Add the flour and stir (if necessary, add a little more flour to reach a consistency of wet sand). Cook the roux, stirring, until dark brown (about the color of milk chocolate), 6-8 minutes. Add the garlic and scallions and cook, stirring, for 1 minute.
3. Deglaze the pan using the beer. Use a wooden spoon to scrape up all the flavorful dark bits. Return the beef to the skillet along with the chicken stock, cumin, black pepper, paprika and cayenne and cook until the liquid has reduced by half, about 10 minutes. Fold in the cooked white rice and the butter and cook briefly until hot. Sprinkle with scallions, if using. Serve.
Dirty rice will quickly become a favorite.
1/2 pound chicken livers, chopped (about 1 cup)
2 to 3 green onions, chopped
1 large green pepper (I used half a green sweet pepper and half a red sweet pepper to add some color)
1 clove of garlic, smashed or chopped (could use a teaspoon garlic powder)
1 (14.5 ounce) can chicken broth
2 teaspoons chopped fresh basil or 1 teaspoon dried basil
1 teaspoon Cajun seasoning ( I used my recipe for Cajun seasoning)
1 cup uncooked long grain white rice
Several drops hot sauce or sprinkle cayenne (optional)
Melt butter in skillet and add chicken livers and sausage. Brown until almost done. (You can drain if needed.) Add celery, chopped onion, green onion, peppers and garlic and saute. Pour in chicken broth and add salt, black pepper, bay leaf, thyme, basil, Cajun seasoning and rice. Sprinkle on hot sauce or cayenne, bring to low boil, turn down to simmer, cover and cook for about 30 minutes or until rice is tender. Makes 6 to 8 servings. Enjoy!
Big Daddy’s Dirty Rice
This recipe was created by my Daddy years ago and is a much requested favorite at family reunions, church potlucks, holidays and tailgate parties!
- 1 pound Ground Beef
- 2 Tablespoons Bacon Grease
- 1 pound Smoked Sausage
- 1 cup Onion, Chopped
- ½ cups Green Onions, Chopped
- 1 cup Bell Pepper, Chopped
- 1 cup Celery, Chopped
- 3 cloves Garlic, Crushed
- 1 cup Parsley, Chopped
- 3 cans Chicken Stock
- 1 cup Water
- 3 cups Rice, Uncooked
- 3 Tablespoons Creole Seasoning (Tony Chachere's)
- 1 teaspoon Black Pepper
In a heavy stock pot, cook ground beef in bacon grease until very done (when you think you’ve cooked it long enough, cook it some more). Add smoked sausage, onion, greens onions, bell pepper, and celery. Cook until onions start to become transparent. Stir in garlic and parsley.
Add chicken stock and water to meat and vegetable mixture, and bring to a boil. Add rice and seasonings. Bring back to a boil, stir once, then reduce heat to simmer. Cover and cook until rice is done and liquid is absorbed.
Note: it is extremely important to use a a heavy, thick bottomed pot for this recipe so the rice will not stick. Stir once during cooking time to avoid scorching.