Creole Dirty Rice with Ground Beef and Chicken Livers

Creole Dirty Rice with Ground Beef and Chicken Livers ingredients

• 1.5 cups long-grain white rice
• 3 cups water
• 0.5 lb chicken livers
• 1 lb ground beef (80/20)
• 2 tbsp olive oil
• 1 medium yellow onion
• 2 medium celery stalks
• 1 medium green bell pepper
• 4 cloves garlic
• 2 tsp Creole seasoning
• 0.5 tsp dried thyme
• 0.25 tsp cayenne pepper
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 cups chicken broth
• 0.25 cup fresh parsley
• 2 stalks green onions

How to make Creole Dirty Rice with Ground Beef and Chicken Livers

1. Rinse the 1.5 cups long-grain white rice thoroughly under cold water until the water runs clear; set aside to drain. In a medium saucepan, combine the 1.5 cups rinsed rice with 3 cups water, bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed. Fluff with a fork and set aside.
2. Pat the 0.5 lb chicken livers dry with paper towels. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken livers and cook for 3-5 minutes, turning occasionally, until browned on all sides and cooked through. Remove the livers from the pot and finely chop them; set aside.
3. Add the remaining 1 tablespoon of olive oil to the same pot. Add the 1 lb ground beef and cook over medium-high heat, breaking it up with a spoon, until fully browned, about 6-8 minutes. Drain any excess fat from the pot and set the cooked beef aside with the livers.
4. Dice the 1 medium yellow onion, 2 medium celery stalks, and 1 medium green bell pepper (the 'Holy Trinity'). Add these diced vegetables to the pot and sauté over medium heat for 7-10 minutes, stirring occasionally, until softened and translucent.
5. Mince the 4 cloves garlic and add them to the pot with the softened vegetables. Cook for 1 minute more until fragrant, being careful not to burn the garlic.
6. Stir in the 2 tsp Creole seasoning, 0.5 tsp dried thyme, 0.25 tsp cayenne pepper, 1 tsp kosher salt, and 0.5 tsp black pepper. Cook for 1 minute, stirring constantly, to toast the spices.
7. Return the cooked ground beef and chopped chicken livers to the pot. Pour in the 2 cups chicken broth and bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 10 minutes to allow the flavors to meld.
8. Uncover the pot and stir in the cooked rice until thoroughly combined with the meat and vegetable mixture. Taste and adjust seasoning if necessary.
9. Finely chop the 0.25 cup fresh parsley and thinly slice the 2 stalks green onions. Garnish the dirty rice generously with fresh parsley and green onions before serving warm.

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