Dirty Rice
Dirty Rice is a classic Cajun and Creole dish from Louisiana, traditionally made with white rice cooked with finely chopped chicken livers, ground meat (like pork or beef), the 'holy trinity' of vegetables (onion, celery, bell pepper), and a blend of spices. The dish gets its signature 'dirty' appearance and rich, savory flavor from the liver and seasonings.
🍽️ Nutrition at a glance
This is a hearty, protein-rich dish due to the meat and liver, with a moderate amount of fat and a good balance of carbohydrates from the rice. A typical serving provides iron, B vitamins, and a substantial amount of calories, generally ranging from 400 to 600 per plate depending on the recipe.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 15 g |
| Carbs | 40 g |
| Fat | 14 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 800 mg |
| Iron | 3.5 mg |
| Zinc | 4.2 mg |
| Potassium | 380 mg |
| Phosphorus | 220 mg |
| Niacin (B3) | 5.5 mg |
| Vitamin B6 | 0.4 mg |
| Selenium | 18 mcg |
| Copper | 0.3 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Dirty Rice is a prime example of Cajun 'peasant food' or 'nose-to-tail' cooking, ingeniously using organ meat to add profound depth and nutrition to a simple rice dish. Its name is a playful nod to the speckled, 'dirty' look the rice gets from the liver and spices, not to any lack of cleanliness.
