Dirty rice is a classic Cajun dish made in a similar style to a pilaf. It's the livers in the rice that lend it a "dirty" appearance: rustic and delicious.
Note Allow plenty of time to rest meat so the proteins relax and the juices settle. It really makes the difference for a juicy, tender result. Cover the meat loosely with foil (unless it has crackling, which would lose its crunch) and rest it in a warm place. Large cuts of beef, veal and pork need around 30 minutes, chicken 15 minutes and fish 5-10 minutes.