Dirty Rice

Dirty Rice

66 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Recipe by  jen

“This is an easy recipe to make and it's very flavorful and spicy.”

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Adjust Servings

Original recipe yields 6 servings



  1. In a heavy saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the garlic and the chopped onions; saute for 5 minutes, stirring frequently. Mix in the bell pepper, chili powder, ground annatto, chili flakes, cumin, and cinnamon. Saute for 2 minutes.
  2. Pour the rice into the saucepan and stir to coat. Add the water and 1 teaspoon salt, and bring the rice to a boil over high heat. Cover the pan and turn the heat to low. Simmer the rice for 25 minutes.
  3. When the rice is cooked, mix in tomatoes, corn, black beans, and pine nuts. Stir in salt, pepper and lime juice. When the mixture is heated through, spoon it onto plates and top with the sliced red onion and cilantro. Serve a wedge or two of lime with each plate to squeeze over the rice.

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Reviews (66)

Rate This Recipe


I feel it is a shame to call this recipe "Dirty Rice", which is already a well established recipe in south Louisiana and nothing at all like the one that you published. In fact I think that I would be ashamed to call this recipe "dirty rice". I am 68 and can remember this dish from back in the 40s, and I am sure it was around long before I was on the scene. Tsk, tsk.

Elizabeth Ridout

Elizabeth Ridout

for an annatto substitute try 1/4 tsp. paprika plus generous pinch of tumeric (equals 1 tsp annatto)



This is by no means dirty rice. I followed this as written and feel that there are tons of other recipes that rate much higher. It would have been easier to just boil the rice and add all the other stuff to it.. Will not make again.

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Amount Per Serving (6 total)

  • Calories
  • 409 cal
  • 20%
  • Fat
  • 9 g
  • 14%
  • Carbs
  • 71.4 g
  • 23%
  • Protein
  • 13.7 g
  • 27%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 421 mg
  • 17%

Based on a 2,000 calorie diet



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Spanish Rice I


next recipe:

Mexican Rice