Every time I make dirty rice, I make it differently. Most of the ingredients are the same in each case, but I’ve never really settled on one perfect way to make it. I don’t think I ever will … and I really don’t want to.
I took this version with my to my father’s house the last time I visited, and he seemed to really like it. I left another portion there for him to serve some guests he had coming in that week, and they also approved, so I this is my current favorite way to make it.
Until next time I make it.
- 1-1/2 cups uncooked rice
- 2 cups stock (I use my own vegetable stock, but you can use chicken stock, either homemade or store bought.)
- 2 cups water
- 3 tablespoons olive oil
- 1 pound ground pork
- 1/2 cup chicken livers
- 3 slices of bacon, chopped
- 1 small to medium onion, chopped
- 2 stalks celery, chopped
- 1 green bell pepper, chopped
- 1 tablespoon Emeril’s Essence (I make my own … you can follow the link, if you’d like or just buy some. Whichever.)
- 2 green onions, chopped
Cook the rice, using 1 cup of stock and the rest water for the cooking liquid. When it is cooked, drizzle it with 1 tablespoon of olive oil and give it a couple stirs to combine.
Heat the remainder of the olive oil in a Dutch oven. Add the bacon and cook until it’s crispy. Add the ground pork and increase the heat to high. Allow the pork to brown well before you stir it. When it seems like it’s getting some good color on it, add the veggies. Give it a stir and then let it sit again so everything can get brown. Keep an eye on it and lower the heat if it seems like it might burn, but keep it as high as possible.
Puree the livers in a blender (bleh. I hate this step.) Add them to the pot and give it all a stir. Pour in the remaining cup of stock and stir more, scraping up anything stuck to the bottom of the pan. Add the Essence and turn up the heat until most of the liquid is cooked away. Add the rice and stir to combine.
Remove from the heat and stir in the green onions.