Dirty rice is a Southern rice dish whose dark color traditionally comes from chopped chicken livers or other organ meats.
The rice is cooked with meat, onions, celery, bell pepper, and seasonings. As the organ meat breaks down and mixes with the grains, it gives the dish a mottled appearance that inspired the name “dirty.” Ground pork, sausage, or beef may also be added, depending on the recipe.
Dirty rice is strongly associated with Louisiana cooking and is often discussed alongside Creole and Cajun food. African American cooks helped establish it as a practical, flavorful dish because organ meats were inexpensive and could enrich a large pot of rice. Modern recipes sometimes omit liver, but the traditional version includes it.
Dirty rice is not the same as rice pilaf, rice pudding, or Spanish rice. Its defining characteristic is seasoned rice combined with finely chopped meat, especially liver, rather than a particular colorant or tomato sauce.