Dirty Rice with Ground Pork and Chicken Livers Best Savory Recipe

Let me set the scene: sizzling ground pork hitting a hot skillet, the aroma of savory spices swirling through the kitchen, and rich chicken livers melting into a bed of fluffy rice. The first time I made Dirty Rice with Ground Pork and Chicken Livers, the smell alone made my eyes widen and my stomach growl—honestly, it was like stepping into a Southern kitchen on a lively Sunday afternoon. There’s something magical about that deep, earthy scent mingling with the sweet undertones of onions and bell peppers. It’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

I stumbled onto this recipe years ago, when I was knee-high to a grasshopper and my grandma was bustling around, making her legendary “dirty rice” for a family reunion. That first bite was all it took—I was hooked. The combo of ground pork and chicken livers gave it a richness and depth that’s pure comfort food, the kind that sticks to your ribs and warms you from the inside out. I still remember my cousins sneaking spoonfuls straight from the pot, grinning with rice stuck to their chins. It’s become a family staple for us, and, let’s face it, I always wish I’d learned how to whip up this dish sooner.

What I love about dirty rice is how it brings people together—whether you’re serving it at a potluck, as a weeknight dinner, or just for a cozy night in. My own kids can’t resist sneaking bits from the cooling pan (and I can’t really blame them!). It’s the sort of dish that feels like a hug in a bowl, dangerously easy to make and packed with nostalgic flavors. After testing and tweaking it in the name of research (of course!), I can say this recipe is now a go-to for family gatherings and gifting. If you’re craving something soul-satisfying, hearty, and just a little bit indulgent, dirty rice with ground pork and chicken livers is going to be your new favorite—bookmark this one!

Why You’ll Love This Dirty Rice Recipe

Over the years, I’ve made this savory dirty rice more times than I can count—at family reunions, weeknight dinners, and yes, even impromptu lunch parties. I’ve tested the technique, fine-tuned the seasoning, and compared notes with Southern cooks who grew up with this classic. Trust me, there are reasons why people ask for seconds (and thirds!).

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you probably already have most of these in your kitchen.
• Perfect for Any Occasion: Great for potlucks, cozy dinners, or bringing a Southern flair to your holiday table.
• Crowd-Pleaser: Always gets rave reviews from both kids and adults—my picky eater actually requests this one!
• Unbelievably Delicious: The combination of tender pork, creamy chicken livers, and aromatic veggies is next-level comfort food.

What makes this dirty rice with ground pork and chicken livers stand out is the balance: you get that deep, savory flavor from the meats, a gentle spice kick, and a perfect rice texture that’s never mushy. I use a few tricks learned from my grandma, like sautéing the livers just until they’re barely pink inside, which prevents any bitterness and keeps the texture creamy. The blend of Cajun seasoning and fresh herbs gives it a genuine Louisiana taste—without being overpowering.

This isn’t just another rice recipe—it’s the one you’ll come back to when you want hearty, soulful food that’s easy but never boring. Whether you’re trying to impress guests or just want a simple dinner that feels special, dirty rice with ground pork and chicken livers is pure, nostalgic comfort. You know that feeling when you close your eyes after the first bite and just savor it? That’s what this recipe gives you, every single time. And honestly, that’s all I’m ever looking for in a meal.

What Ingredients You Will Need

This savory dirty rice uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without any fuss. Most of these are pantry staples, and you can easily swap or tweak them to suit what you’ve got on hand. Here’s what you’ll need:

• For the rice:
  • Long-grain white rice (1 1/2 cups / 300g, uncooked)—fluffy texture, perfect for absorbing all that flavor
  • Chicken broth (3 cups / 700ml)—adds savory depth, use low-sodium if you like
• For the meat:
  • Ground pork (12 oz / 340g)—richness and a little fat to keep things moist
  • Chicken livers (8 oz / 225g, trimmed)—classic dirty rice flavor, creamy and earthy (I like Perdue brand for consistent texture)
• For the aromatics:
  • Yellow onion (1 large, diced)—sweetness and body
  • Green bell pepper (1 medium, diced)—classic Cajun flavor
  • Celery stalks (2, diced)—adds crunch and a subtle herbal note
  • Garlic cloves (3, minced)—deep savory punch
• For the seasoning:
  • Cajun seasoning (2 tsp)—I use Tony Chachere’s, but homemade works too
  • Salt (1/2 tsp, or to taste)—adjust depending on your broth
  • Black pepper (1/2 tsp, freshly ground)
  • Dried thyme (1/2 tsp)—herbal brightness
  • Bay leaf (1, optional)—for extra aroma
  • Hot sauce (to taste)—I like Crystal or Tabasco
• For finishing:
  • Chopped parsley (2 tbsp)—freshness and color
  • Scallions (2, thinly sliced)—for garnish and a little crunch

Ingredient tips: If you want a gluten-free version, double-check your Cajun seasoning for hidden wheat. For dairy-free, you’re good to go! If you can’t find chicken livers, you can swap in turkey livers or skip them and use ground beef for a different twist. In summer, toss in some diced tomatoes or swap the bell pepper color for more sweetness. I’ve even subbed brown rice (just increase the broth and cook time) and it’s still delicious.

Equipment Needed

You don’t need a fancy kitchen setup to make dirty rice with ground pork and chicken livers, but a few reliable tools make the process smoother and more enjoyable.

• Large skillet or sauté pan: Nonstick or cast iron both work well. Cast iron gives great browning and flavor, but nonstick makes cleanup easier.
• Medium saucepan: For cooking the rice. If you have a rice cooker, you can use that too—just make sure to use chicken broth instead of water for extra flavor.
• Sharp chef’s knife: Makes prepping veggies fast and safe. Keep it sharp—it’s safer that way!
• Cutting board: A sturdy one for all your chopping. I love bamboo boards because they’re easy on my knives.
• Wooden spoon or spatula: For stirring and breaking up the ground pork.
• Measuring cups and spoons: Precision matters for the rice and seasoning.
• Colander or strainer: For rinsing rice (if you prefer to rinse for fluffier grains).

If you’re just starting out, don’t stress—your everyday skillet and saucepan are just fine. I’ve made this recipe in tiny apartment kitchens with minimal gear and it still turns out great. Just remember to clean your cast iron pan soon after (a little warm water and a brush, no soap!) to keep it seasoned. If you’re on a budget, thrift stores are gold mines for sturdy pans and utensils.

Preparation Method

1. Cook the rice: In a medium saucepan, bring 3 cups (700ml) chicken broth to a boil. Add 1 1/2 cups (300g) long-grain white rice, stir once, cover with a tight-fitting lid, and reduce heat to low. Cook for 15-18 minutes, until rice is tender and liquid is absorbed. Remove from heat, fluff with a fork, and keep covered. (If you use brown rice, increase cook time to 35-40 minutes and add 1/2 cup/120ml more broth.)
2. Prep the veggies and meat: While rice cooks, dice the onion, bell pepper, and celery. Mince the garlic. Trim chicken livers and cut into small pieces (about 1/2-inch/1cm). Set aside. (Tip: Use a paper towel to pat livers dry for easier slicing and less splatter.)
3. Brown the pork: Heat your skillet over medium-high. Add ground pork (12oz/340g) and cook, breaking up with a spoon, until browned and just cooked through—about 5-7 minutes. Some fat is good! Transfer pork to a plate, leaving drippings in the pan.
4. Sauté the aromatics: Into the same skillet, add diced onion, bell pepper, and celery. Cook for 4-5 minutes, stirring often, until veggies are softened and edges are starting to brown. Add garlic and cook another 1 minute until fragrant.
5. Add chicken livers: Push veggies to the side and add chicken livers (8oz/225g) to empty space in pan. Sauté for 2-3 minutes, stirring gently, until just cooked through but still a little pink inside. (Don’t overcook or they’ll get tough and grainy—trust me, I learned that the hard way!)
6. Season and combine: Add Cajun seasoning (2 tsp), dried thyme (1/2 tsp), salt (1/2 tsp), black pepper (1/2 tsp), and bay leaf (if using). Return browned pork to the skillet. Stir everything together and cook for 2 minutes to let flavors meld.
7. Add the rice: Remove bay leaf (if used). Add cooked rice to the skillet with meat and veggies. Toss gently to combine and let cook over medium heat for 3-4 minutes, so the rice soaks up the flavors and gets a little crispy in spots. (Listen for gentle sizzling—the best bit is when the rice starts to toast!)
8. Finish and serve: Turn off heat. Stir in chopped parsley (2 tbsp) and scallions (2), plus hot sauce to taste. Taste and adjust seasoning as needed. Serve hot, straight from the skillet.

Preparation notes: If the rice looks too dry, splash in a bit more broth. If it gets sticky, don’t panic—just keep tossing gently. The texture should be loose, not clumpy. For extra flavor, toast the rice in a dry skillet for a minute before adding to the dish. If you’re multitasking, chop veggies while the rice cooks to shave off prep time.

Cooking Tips & Techniques

This dirty rice recipe is forgiving, but a few insider tricks can make it truly restaurant-worthy.

• Don’t rush the rice: Use long-grain for the best texture—short-grain can turn sticky. If you rinse your rice, let it drain fully before cooking.
• Brown the meat well: Let the ground pork get some golden edges; it adds big flavor. If it looks pale, crank up the heat for the last minute.
• Chicken liver finesse: Cook them just until pink in the center—overcooking turns them chalky and bitter. I learned this the hard way after my first batch (lesson: trust your instincts and the clock).
• Spice balance: Cajun seasoning varies in saltiness, so taste before adding extra salt. If you want more heat, sprinkle in cayenne or more hot sauce at the end—not during cooking, or it can get overpowering.
• Veggies for texture: Dice veggies evenly for a uniform bite. If you like crunch, cook them only until just softened; for a softer mix, go a bit longer.
• Multitasking: Chop veggies while rice cooks, and brown pork while prepping livers—cuts total time down a lot.
• Troubleshooting: If rice is mushy, use less broth next time or try a different brand of rice. If the dish tastes flat, add a squeeze of lemon juice at the end—it brightens everything up!

Consistency comes from patience and practice. My early attempts were sometimes sticky or bland, but sticking with long-grain rice and tasting as I go helped me nail it. Don’t be afraid to tweak: sometimes a pinch of sugar or an extra hit of herbs makes all the difference. Cooking dirty rice is a bit of a dance—once you get in the groove, it’s pure kitchen joy!

Variations & Adaptations

Dirty rice is super flexible, so don’t be shy about making it your own. Here are a few tried-and-true variations:

• Dietary swap: Use ground chicken or turkey instead of pork for a lighter version. Skip the chicken livers if you’re not a fan, or swap with finely chopped mushrooms for an earthy, vegetarian twist.
• Seasonal flair: In the summer, toss in sweet corn, diced tomatoes, or red bell pepper for color and sweetness. In cooler months, add roasted butternut squash or a handful of spinach at the end.
• Low-carb option: Substitute cooked cauliflower rice for the white rice—just sauté a little longer to drive off moisture. It’s not exactly the same, but still tasty!
• Spice control: If you’re cooking for kids, use mild Cajun seasoning and skip the hot sauce. For heat lovers, add diced jalapeños along with the veggies.
• Cooking method: You can make this in a slow cooker by browning the meat and veggies first, then combining everything and cooking on low for 2-3 hours. For a one-pot version, cook rice in the skillet after browning the pork (just watch the liquid).
• Allergen help: Use gluten-free Cajun seasoning for wheat allergies. Check your broth for hidden allergens.

My personal favorite adaptation is adding a splash of Worcestershire sauce with the meat for an umami boost—it’s not authentic, but my family loves it! Don’t be afraid to experiment; dirty rice is all about making it work for you.

Serving & Storage Suggestions

This dirty rice with ground pork and chicken livers is best served hot, straight from the skillet—let everyone scoop their own bowl for maximum fun. I like to garnish with extra scallions and parsley for a pop of color. For a Southern feast, pair it with collard greens, cornbread, or a crisp cucumber salad. It’s hearty enough to stand on its own, but goes great with cold iced tea or a light beer.

Leftovers store beautifully. Let the rice cool to room temperature, then transfer to an airtight container. It’ll keep in the fridge for up to 4 days—flavors actually deepen and get better overnight. For longer storage, freeze portions for up to 2 months. Reheat in a skillet with a splash of broth or water, or microwave covered (stir halfway through for even heating).

If the rice dries out, add a bit more broth to revive. Honestly, sometimes I just eat it cold, straight from the fridge—it’s that good! If you’re prepping for a party, make ahead and reheat gently just before serving. This recipe is a lifesaver for busy weeks and potlucks alike.

Nutritional Information & Benefits

Here’s a rough breakdown for one generous serving (about 1 1/2 cups):

• Calories: ~380
• Protein: 18g
• Total fat: 14g (mostly from pork and livers)
• Carbohydrates: 44g
• Fiber: 2g
• Sodium: 720mg

Chicken livers are loaded with iron, vitamin A, and B vitamins, making this dish a real nutrient powerhouse. Ground pork provides protein and healthy fats, while the veggies pack in antioxidants and fiber. If you go gluten-free, just check your seasoning mix. This is a naturally dairy-free recipe, so it’s friendly for most diets. Keep in mind: chicken livers are an allergen for some, so swap or skip as needed. Personally, I love how this recipe fuels me for hours—comfort food that’s surprisingly nourishing!

Conclusion

If you’re craving classic comfort food with a Southern twist, this dirty rice with ground pork and chicken livers is absolutely worth making. It’s easy, packed with flavor, and flexible enough for any table—whether you’re feeding a crowd or just yourself. My family keeps asking for it, and honestly, it’s one of those recipes I never get tired of. The rich, savory taste and hearty texture make it a staple, and you can always tweak it to fit your mood or pantry.

Don’t be afraid to put your own spin on it—add extra veggies, try a different protein, or play with the spice. Cooking should be fun, and dirty rice is just the right mix of forgiving and fabulous. If you try this recipe (or adapt it to your taste), I’d love to hear how it turns out! Drop a comment, share your photos, or let me know your favorite twist.

Here’s to good food, good company, and plenty of second helpings. Happy cooking!

Frequently Asked Questions

Can I make dirty rice without chicken livers?

Yes! You can substitute chopped mushrooms or skip the livers altogether. The flavor will be less earthy, but still delicious.

What’s the best rice for dirty rice?

Long-grain white rice is classic—it stays fluffy and soaks up the flavors. Brown rice works too; just increase the broth and cook time.

How spicy is this recipe?

With standard Cajun seasoning and a dash of hot sauce, it’s mildly spicy. You can adjust heat by adding more or less hot sauce, or swap in a milder seasoning blend.

Can I freeze leftovers?

Absolutely! Cool the rice, portion into containers, and freeze up to 2 months. Reheat with a splash of broth for best texture.

Is dirty rice gluten-free?

Usually, yes—just check your Cajun seasoning and broth for hidden wheat or gluten. The rest of the ingredients are naturally gluten-free.

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