Paula Deen Cuts the Fat Dirty Rice

Paula Deen Cuts the Fat Dirty Rice turns brown rice, lean ground beef and chicken livers into a savory, peppery Southern rice dish in 1 hour. Try this lighter Southern comfort food for a Sunday dinner, church supper or weeknight dinner, since it's a one-skillet side that feeds a crowd.

Brown the meat hard for the full 5 to 7 minutes before the livers go in, because that deep color is where most of the flavor comes from. Pull it too early and the rice ends up tasting flat instead of rich.

Paula swaps the usual white rice for long-grain brown rice and uses extra-lean beef or turkey, which trims the fat without losing the classic Cajun-style taste. Draining the meat on paper towels before the vegetables go in keeps the finished skillet from turning greasy.

Paula Deen Cuts the Fat Dirty Rice

0.0 from 0 votes

Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

310

kcal

Chewy brown rice mingles with browned lean meat, finely chopped livers and softened peppers in one big skillet. A splash of hot sauce at the end wakes everything up, and fresh parsley keeps it bright.

Ingredients

• 1 cup long-grain brown rice
  

• 2 cups water
  

• ¾ teaspoon salt
  

• 1 tablespoon Olive oil
  

• ½ pound extra-lean ground beef or ground turkey
  

• ½ pound chicken livers, cleaned and finely chopped
  

• ½ teaspoon Freshly ground black pepper
  

• 1 tablespoon unsalted butter
  

• ½ cup chopped green bell pepper
  

• ½ cup chopped yellow bell pepper
  

• ½ cup finely chopped celery
  

• 4 scallions (white and light green parts), chopped
  

• 1 garlic clove, finely chopped
  

• Hot sauce , to taste
  

• chopped fresh parsley, for serving
  

Directions

• Cook the rice: Combine 1 cup long-grain brown rice, 2 cups water and 1/4 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat. Reduce to a simmer, cover and cook about 45 minutes until the liquid is mostly absorbed, then let it stand covered for 5 minutes.
• Brown the meat: While the rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat and add 1/2 pound lean ground beef or turkey. Cook 5 to 7 minutes, breaking it up with a fork, until it is well browned.
• Add the livers: Stir in 1/2 pound finely chopped chicken livers and cook 2 to 3 minutes, turning once, until no longer pink. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
• Drain the mixture: Lift the meat and liver mixture out with a slotted spoon and set it on a paper towel-lined plate. That pulls off the extra fat, so the rice stays light.
• Soften the vegetables: Return the skillet to the heat and melt 1 tablespoon butter. Add 1/2 cup chopped green bell pepper, 1/2 cup chopped yellow bell pepper, 1/2 cup finely chopped celery, 4 chopped scallions and 1 chopped garlic clove. Cook 5 to 7 minutes until softened.
• Combine everything: Stir in the cooked rice and the meat mixture, and cook until warmed through. Season with hot sauce to taste and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
• Finish and serve: Stir in the chopped fresh parsley just before serving. Spoon it into a big bowl while it's hot so the herbs stay bright.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Lodge 10.25-inch cast iron skillet, OXO stainless slotted spoon, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I leave out the chicken livers?

You can, and the rice will still taste good, but it won't have that classic dirty rice depth. If livers make you nervous, chop them very fine so they melt into the meat. Or use a bit more ground turkey and add an extra pinch of pepper and hot sauce.

How long does leftover dirty rice keep?

Cool it quickly and store it in an airtight container in the fridge for about 3 days. Reheat it in a skillet with a splash of water over medium heat so the rice softens back up.

Can I make it ahead for a potluck?

Yes, the brown rice can be cooked a day ahead and kept in the fridge. Then brown the meat and vegetables and stir everything together, or reheat the finished dish gently and add the parsley right before you serve.

Can I use white rice instead of brown?

White rice works if that's what you have, and it cooks in about 18 minutes instead of 45. Brown rice gives a nuttier, chewier bite that holds up well against the livers and peppers, so I'd stick with it when I can.

What's the biggest mistake with dirty rice?

Crowding or rushing the meat is the usual problem, because pale, steamed beef doesn't give the dish its flavor. Brown it well in batches if your skillet is small, and drain it before adding the vegetables so the finished rice isn't greasy.