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Almost Dirty Pork Rice

This variation on the New Orleans classic, dirty rice, substitutes ground pork for chicken giblets and sausage. It's a great accompaniment to chicken and pork dishes as well as duck.

slideshow Delicious, Quick Side Dishes

  • Total Time:
  • Servings: 6

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  • 1 tablespoon extra-virgin olive oil
  • 1/2 pound lean ground pork
  • 1 large onion, finely chopped
  • 1 teaspoon minced garlic
  • 1 large jalapeño, seeded and minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 2 cups basmati rice
  • 3 cups chicken stock
  • 1 tablespoon kosher salt
  • 2 bay leaves
  • 4 scallions, thinly sliced


  1. In a large saucepan, heat the olive oil until shimmering. Add the pork and cook over high heat, breaking up the meat with a wooden spoon until it's no longer pink, about 5 minutes. Add the onion, garlic and jalapeño; cook, stirring, until softened, about 5 minutes. Add the coriander, cumin and cayenne and stir until fragrant, 30 seconds. Add the rice and cook, stirring, until chalky white, about 3 minutes. Add the stock, salt and bay leaves; bring to a boil. Reduce the heat to low, cover and simmer until the rice is tender, 15 to 20 minutes. Fluff with a fork and stir in the scallions.

Make Ahead

The cooked rice can be refrigerated for up to 2 days. Reheat in a covered baking dish in a 325° oven. Stir in the scallions just before serving.

Contributed By Published October 2002

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