Description
This Shortcut Dirty Rice recipe is a flavorful and hearty dish combining ground beef, sausage, and a mix of aromatic vegetables with Creole seasoning. Perfect for a comforting family meal, it uses parboiled rice cooked directly with meat and vegetables in a single skillet for an easy and satisfying stovetop dinner.
Ingredients
Scale
Meat and Fat
- 1 tablespoon bacon grease (or another neutral oil like vegetable oil)
- 1 pound lean ground beef
- 1 pound ground sausage (such as Jimmy Dean or Tennessee Pride)
Vegetables and Aromatics
- 1 large yellow onion, diced (about 2 cups)
- 1 large green bell pepper, seeded and diced (about 1 cup)
- 2 ribs celery, diced (about 1/2 cup)
- 2 cloves garlic, minced
- 3 green onions, sliced thin (for garnish)
Pantry Items & Seasonings
- 1 teaspoon Creole or Cajun seasoning (or more to taste)
- 2 cups converted or parboiled rice
- 3 1/2 cups beef broth
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat fat: In a large skillet or Dutch oven with a tight-fitting lid, heat the bacon grease or vegetable oil over medium heat until melted and hot.
- Sauté vegetables: Add diced onion, green bell pepper, and celery to the skillet. Cook, stirring often, until onions become translucent, about 3 minutes. Add minced garlic and cook another minute until fragrant, being careful not to burn it.
- Cook meats: Add ground beef and sausage to the skillet. Season lightly with Creole seasoning. Increase heat to medium-high and cook, breaking up the meat with a wooden spoon and stirring frequently until browned, approximately 8 minutes. Drain excess fat if desired.
- Toast rice and combine: Stir in uncooked rice and cook while stirring frequently to toast it in the rendered fat for about 5 minutes. Slowly pour in beef broth while stirring. Season with salt and pepper to taste.
- Simmer and finish: Bring mixture to a boil, then reduce heat to a simmer and cover the skillet tightly. Cook for 20 to 25 minutes, stirring occasionally, until rice is tender. Adjust seasoning with more Creole seasoning, salt, and pepper if needed. Garnish with sliced green onions before serving.
Notes
- Using converted or parboiled rice helps prevent mushiness and keeps the grains separate.
- Substitute Creole seasoning with Cajun seasoning or a mix of paprika, cayenne, garlic powder, and thyme if preferred.
- Feel free to swap out the sausage for smoked sausage or andouille for more smoky flavor.
- Drain excess fat after browning meat for a less greasy final dish.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
