Salt-forward Louisiana comfort food gets its punch here from Cajun seasoning, smoked paprika, thyme, and a hit of cayenne, all bloomed in the drippings from browned ground pork and chicken livers. The holy trinity of onion, celery, and green bell pepper cooks down soft and sweet, giving the rice something rich to soak up as it all comes together in one skillet. Every grain turns a deep, savory color as it folds through the meat and aromatics, with fresh green onion and parsley scattered over the top for brightness right before serving. It's a dish built on real flavor layering rather than a heavy hand with the shaker, which makes it a smart pick if you're watching sodium closely. Use low-sodium broth as the base and you're well on your way to a comforting, deeply spiced plate that still lets you control exactly how much salt lands in the final bowl.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Combine the rice and chicken broth in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover tightly, and cook until the rice is tender and all the liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
While the rice cooks, heat the vegetable oil in a large (12-inch) skillet or Dutch oven over medium-high heat until shimmering. Add the ground pork and cook, breaking it up with a wooden spoon, until browned and cooked through with no pink remaining, about 5–6 minutes. Use a slotted spoon to transfer the pork to a plate, leaving the rendered fat in the pan.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
