Of course! Dirty Rice is a deliciously savory Cajun/Creole classic, and using ground beef makes it accessible and hearty. Here’s a fantastic recipe that captures the essential “dirty” look and deep flavor, using common ingredients.
Dirty Rice with Ground Beef
This one-pot meal is packed with seasoned meat, the “holy trinity” of vegetables, and a rich, slightly spicy kick. It’s comfort food with soul.
Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Serves: 6
Ingredients
· 1 tbsp olive oil or vegetable oil
· 1 lb ground beef (80/20 works well for flavor)
· 1 lb chicken livers (optional, but traditional) OR ½ lb additional ground beef
· 1 medium yellow onion, diced
· 1 green bell pepper, diced
· 2-3 celery stalks, diced
· 4 cloves garlic, minced
· 2 tsp dried thyme
· 2 tsp paprika (smoked paprika adds great depth)
· 1 tsp garlic powder
· 1 tsp onion powder
· ½ – 1 tsp cayenne pepper (adjust to your heat preference)
· 2 tsp Creole or Cajun seasoning (like Tony Chachere’s or Slap Ya Mama), plus more to taste
· 1 tsp dried oregano
· 2 bay leaves
· 3 cups beef broth or chicken broth
· 1 cup long-grain white rice, uncooked (like Jasmine or Basmati)
· 3 green onions, thinly sliced
· ¼ cup fresh parsley, chopped
· Salt and black pepper to taste
Instructions
- Prepare the Meat:
- If using chicken livers: Pulse them in a food processor until finely ground, almost like a paste. If omitting, simply use all ground beef.
- Heat oil in a large, heavy skillet or Dutch oven over medium-high heat. Add the ground beef (and chicken livers, if using). Cook, breaking it up with a spoon, until well-browned and no pink remains. About 8-10 minutes.
- Cook the Vegetables & Build Flavor:
- Add the diced onion, bell pepper, and celery (the “holy trinity”) to the meat. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Add the minced garlic and all dried spices (thyme, paprika, garlic powder, onion powder, cayenne, Creole seasoning, oregano) and bay leaves. Cook for 1 minute until very fragrant.
- Simmer the Rice:
- Pour in the beef broth and scrape up any browned bits from the bottom of the pot. Bring to a boil.
- Stir in the uncooked rice. Reduce heat to low, cover tightly with a lid, and simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Do not stir during this time.
- Finish & Serve:
- Remove the pot from heat. Discard the bay leaves. Let it sit, covered, for 5 minutes.
- Fluff the rice gently with a fork. Stir in the sliced green onions and parsley. Taste and adjust seasoning with salt, pepper, or more Creole seasoning if needed.
- Serve hot, garnished with extra green onions if desired.
Tips for the Best Dirty Rice
· The “Dirty” Color & Flavor: The traditional color comes from browned meat and spices. Using chicken livers adds an authentic, rich, mineral flavor that is classic to the dish. If you’re hesitant, start by adding just ¼ lb processed with the beef.
· Creole Seasoning: This is your flavor anchor. It’s a salt-heavy blend, so wait until the end to add extra salt.
· Don’t Skip the Resting Time: Letting the pot sit, covered and off the heat, allows the rice to steam to perfect tenderness and absorb any remaining moisture.
· Make it a Meal: Serve with a side of creamy coleslaw, cornbread, or simple steamed green beans to balance the richness.
Enjoy your deeply flavorful, comforting bowl of Dirty Rice