Description
A flavorful and easy Shortcut Dirty Rice recipe combining ground beef and sausage with aromatic vegetables and spices, simmered with rice in beef broth for a hearty Southern-inspired meal perfect for weeknights.
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 (like Jimmy Dean or Tennessee Pride)
Vegetables
- 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)
Other Ingredients
- 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)
- Pepper (to taste)
Instructions
- Heat fat: Heat the bacon grease in a large skillet or large Dutch oven with a tight-fitting lid over medium heat to prepare the cooking base.
- Sauté vegetables: Add the diced onion, green bell pepper, and celery to the skillet. Cook, stirring frequently, until the onions become translucent, approximately 3 minutes. Then add minced garlic and cook for about 1 minute until fragrant without burning.
- Cook meats: Add the ground beef and sausage to the skillet. Lightly season with Creole seasoning. Turn the heat to medium-high and cook, stirring often and breaking up the meat with a wooden spoon, until the meat browns, about 8 minutes. Drain excess fat if preferred.
- Toast rice: Stir in the uncooked rice, mixing well to combine with the meat and vegetables. Toast the rice in the rendered fat by stirring frequently for around 5 minutes.
- Simmer mixture: Gradually add the beef broth to the skillet. Add salt and pepper to taste. Bring the mixture to a boil, reduce to a simmer, cover tightly, and cook for 20 to 25 minutes. Stir a few times during cooking until the rice is tender.
- Finalize and garnish: Adjust seasoning by adding more Creole seasoning or salt and pepper as needed. Garnish with thinly sliced green onions before serving.
Notes
- Use parboiled rice for best texture and to prevent overcooking.
- Drain excess fat for a leaner dish, but retaining some fat enhances flavor.
- Adjust the amount of Creole seasoning to suit your preferred spice level.
- This dish can be made a day ahead and reheated; flavors intensify over time.
- For a sharper flavor, try adding a dash of hot sauce when serving.
