Description
This Shortcut Dirty Rice recipe offers a quick and flavorful take on a classic Cajun dish. Combining lean ground beef, savory sausage, and aromatic vegetables with Creole seasoning and tender rice, it’s a hearty one-pot meal perfect for busy weeknights. Using parboiled rice and beef broth simplifies preparation while delivering the rich, spicy flavors traditional to this Louisiana favorite.
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 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)
Spices and Seasonings
- 1 teaspoon Creole or Cajun seasoning (or more to taste)
- Salt (to taste)
- Pepper (to taste)
Grains and Liquids
- 2 cups converted or parboiled rice
- 3 1/2 cups beef broth
Instructions
- Heat the grease: Heat the bacon grease in a large skillet or large Dutch oven with a tight-fitting lid over medium heat to prepare the base for sautéing the vegetables and browning the meats.
- Sauté vegetables: Add the diced onion, green bell pepper, and celery to the skillet. Cook, stirring often, until the onions become translucent, about 3 minutes. Add the minced garlic and cook just until fragrant, about 1 minute, ensuring not to burn it.
- Cook meats: Add the ground beef and sausage to the skillet. Lightly season with the Creole seasoning. Increase the heat to medium-high and cook, stirring frequently and breaking up the meat with a wooden spoon, until the meat begins to brown, approximately 8 minutes. Drain any excess fat if desired.
- Toast rice and combine broth: Stir in the uncooked parboiled rice, mixing well to combine and allowing the rice to toast in the rendered fat for about 5 minutes with frequent stirring. Slowly pour in the beef broth, then season with salt and pepper to taste.
- Simmer and finish: Bring the mixture to a boil, then reduce the heat to a simmer. Cover tightly and cook for 20 to 25 minutes, stirring occasionally, until the rice is tender and has absorbed the liquid. Taste and add additional Creole seasoning and salt or pepper as desired. Garnish with sliced green onions before serving.
Notes
- Using bacon grease adds authentic smoky flavor, but vegetable oil can be substituted for a lighter option.
- Parboiled rice is preferred for this recipe as it holds its texture well during simmering.
- Adjust Creole or Cajun seasoning according to your spice preference for milder or bolder flavors.
- Draining excess fat after browning the meat keeps the dish from becoming greasy but is optional based on preference.
- Leftovers taste great reheated and can be stored refrigerated for up to 3 days.
