Dirty Rice

Bring 4 cups of chicken broth to a boil in a large pot over medium-high heat. Add the rice and bay leaf. Stir to combine, letting it return to a boil. Turn it to simmer, cover and cook until the rice is tender, about 20 minutes. Remove from the heat and let it sit covered for a few minutes. Fluff with a fork and remove the bay leaf.
Brown the ground beef and pork sausage in a large skillet over medium heat. When it is about halfway through the browning process, add the onions, celery, green pepper, and chicken livers (if using), cooking until the vegetables are tender.
Reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly. Stir in the Cajun seasoning, 1 /2 cup chicken broth, and rice. Add the chopped parsley and green onions, and season with salt and pepper to taste.
Notes
Any kind of cooked rice works. I cook it in chicken broth to give it a little more flavor. If you are in a pinch try minute rice cooked in chicken broth. It is quick, easy, and it cooks up well every time.
The rice can be cooked up to a day in advance however store it in an airtight container in the refrigerator.
Chop your onions, celery, and peppers (also know as the Holy Trinity) fine so you get a little bit in every bite.
You can use either Cajun or Creole seasoning. For more robust flavor make your own seasoning.
Chicken livers are optional although they are traditional in dirty rice. Just chop them finely so they blend well with the ground beef and pork sausage.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To freeze fully cool first then store in a sturdy container and freeze up to 2 months.
Nutrition
Calories: 699kcal | Carbohydrates: 54g | Protein: 34g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 1207mg | Potassium: 652mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3049IU | Vitamin C: 24mg | Calcium: 62mg | Iron: 5mg