Rinse the rice under cold water until the water runs clear. Combine the rice, 1 ½ cups of chicken broth, and kosher salt in a small pot. Stir well. Bring to a boil over medium heat, then reduce the heat to low, cover, and let it simmer for approximately 17 minutes, or until the rice is tender and all liquid is absorbed. Remove from heat, fluff with a fork, and cover to steam while you prepare the dressing. Alternatively, use a rice cooker for convenience.

In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat. Add the ground beef and pork sausage, seasoning lightly with salt. Cook for about 10 minutes, breaking the meat into small pieces, until browned.

In the same pot, add the chicken liver (if using), onions, celery, and bell peppers. Sauté for approximately 10 minutes, stirring occasionally, until the vegetables are softened and the liver is browned. Add the minced garlic and sauté for an additional minute, ensuring it does not burn.

Pour in the chicken broth, and stir in the parsley and green onions. Reduce the heat to medium-low and allow the mixture to simmer gently for 20–30 minutes, stirring occasionally, until about ½ cup of liquid remains.

Add the cooked rice to the simmered mixture. Fold gently until the rice is fully coated and incorporated. Adjust seasoning with Cajun spices, salt, or pepper as needed. Turn off the heat and let the dish rest for 10 minutes, allowing the remaining liquid to absorb into the rice.

Transfer the dirty rice to a serving platter or individual plates. Garnish with extra parsley or green onions for a fresh finish. Serve hot and enjoy.