Dirty Rice


  • ½ lb pork
  • ½ lb chicken livers
  • 4 cups of cooked rice
  • 1 Onion
  • 3 Tbsp green onion
  • 2 Tbsp Parsley
  • Salt
  • Pepper
  • 1 Tbsp seasoning all blend old bay
  • ½ cup chicken stock


  1. On medium high heat, brown ground pork and chicken livers until they are nice and crispy. You want them crispy but not burnt. The crispiness of the meat will later rub off and flavor the rice. As the meat cooks, break apart the meat with a spatula so that it forms small crumbles. Season meat with
  2. Remove meat from sauté pan and set on a plate to the side. In the drippings left over from the meat, add the chopped onion and cook down for 5-6 minutes on medium until tender and translucent.
  3. Return the meat mixture back to the pan and stir to combine the onion and meat. Let them cook together for a couple minutes. Season with salt, pepper, and seasoning blend. Stir in chopped green onion and slowly stir to combine with the meat mixture. Stir in small amounts of cooked rice, allowing each amount added to become completely coated by the mixture so that it takes on a brown “dirty” look. Once all rice is added pour in ½ cup of chicken stock and keep stirring the rice mixture for 5 min. The more you stir the dirtier the rice will become. Serve hot as a side dish with roasted meat and veggies.