Dirty Rice

  • Author: Mandy Pagano
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Method: Stovetop
  • Cuisine: Cajun


  • 2 tbsp bacon drippings
  • 3 1/2 oz chicken hearts, ground or minced in the food processor
  • 1 lb (16 oz/ 454 g) Bison Chorizo (or ground sausage)
  • 2 oz (57 g) yellow onion, diced
  • 1 oz (28 g) celery, diced
  • 1 oz (28 g) green bell pepper, diced
  • 1 oz (28 g) jalapeno pepper, diced
  • 1 clove garlic, minced
  • 20 oz (567 g) frozen cauliflower rice, broken up
  • 1 c (8 fl oz/ 240 ml) chicken broth
  • 2 tsp Cajun seasoning (sugar-free)
  • 1 tsp dried parsley
  • 1/2 tsp sea salt
  • fresh ground black pepper, to taste
  • 2 tbsp salted butter (ghee or avocado oil may be used for those with dairy issues)


  1. In a large skillet, heat the bacon drippings over medium-high.
  2. Add the chicken hearts to the skillet and cook a minute or two to get it going.
  3. Stir in the buffalo chorizo and continue to cook over medium-high heat.
  4. Once the meats are about half done, stir in the garlic, onion, celery, bell pepper, and jalapeno and continue cooking until the meat is browned through, stirring often.
  5. Add the caulirice, broth, and seasonings to the mixture and stir well.
  6. Turn down the heat to medium and put the lid on. Cook with the lid on for 5 minutes.
  7. Remove the lid and continue to cook over medium, stirring frequently, another 5-10 minutes, or until most of the liquid is evaporated and the caulirice is cooked through.
  8. Add the butter and stir to melt, then remove from the heat and serve hot.
  9. Enjoy!


Per 1/6 of the recipe: 292 cal, 26.1 g protein, 18.5 g fat, 6.7 g carbs, 2.9 g fiber, 3.8 g NET carbs


  • Serving Size: 1/6 recipe

Keywords: Cajun, Louisiana, creole, dirty rice, organ meats, us wellness meats, chorizo, bison, buffalo, sausage