Kitchen notes · a little help before you start
Dirty Rice
Dirty Rice brings together ground beef, pork sausage, and chicken liver. Have the lid or covering ready before you need it. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Original yield
- Serves 4
- Ingredients
- 15 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Primary protein
- Beef · Chicken · Pork
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Rice dishes
A few quick notes
1. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
2. Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
3. Keep the first boil and the next step together
Read what happens once the mixture comes to a boil. Have the next ingredient or heat adjustment ready, and continue with the sequence the recipe gives.
Get to know the ingredients
Ground beef
Look at how this ingredient comes into the method: Add beef, sausage and chicken liver (if using).
Pork sausage
Look at how this ingredient comes into the method: Add beef, sausage and chicken liver (if using).
Chicken liver
Look at how this ingredient comes into the method: Add beef, sausage and chicken liver (if using).
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Dirty Rice
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Garnish with green onions and serve. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
Have the pan ready for its first job
Read the pan-heating step before beginning. Have the ingredients for that stage ready, then follow the heat and additions in the recipe’s order.
A few questions you might have
What should I get ready before starting?
Set out the dutch oven. Read the first preparation step before you get going: Heat olive oil over medium high heat in a dutch oven or heavy bottomed pan.
Which little step is worth remembering?
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
What check should I look for as it cooks?
Keep this part of the method in view: Bring to a boil, reduce heat and simmer covered about 20-23 minutes or until rice is cooked.
Is there another preparation step to plan for?
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Spend With Pennies. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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