Description
This Shortcut Dirty Rice recipe is a flavorful, hearty dish combining ground beef, sausage, and the classic Cajun trinity of vegetables cooked together with rice and Creole seasoning. Ready in just 45 minutes, it’s an easy one-pot meal perfect for busy weeknights that delivers authentic Southern flavors with minimal fuss.
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 (for garnish)
Grains and 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
- Pepper, to taste
Instructions
- Heat the fat: In a large skillet or Dutch oven with a tight-fitting lid, heat 1 tablespoon of bacon grease (or vegetable oil) over medium heat until hot.
- Sauté the vegetables: Add diced onion, green bell pepper, and celery to the skillet. Cook, stirring often, until onions become translucent, about 3 minutes. Then add minced garlic and cook until fragrant for about 1 minute, being careful not to burn it.
- Cook the meat: Add ground beef and ground sausage to the skillet. Lightly season with 1 teaspoon of Creole seasoning. Increase heat to medium-high and cook, stirring frequently while breaking up the meat with a wooden spoon, until the meat begins to brown, about 8 minutes. Drain off excess fat if desired.
- Toast the rice: Stir in 2 cups of uncooked converted or parboiled rice to the meat mixture. Stir frequently to toast the rice in the rendered fat for about 5 minutes, enhancing flavor and texture.
- Add broth and simmer: Slowly pour in 3 1/2 cups beef broth, stirring to combine. Season with salt and pepper to taste. Bring to a boil, then reduce heat to a simmer and cover tightly. Cook for 20 to 25 minutes, stirring occasionally, until rice is tender and has absorbed the broth.
- Finish and serve: Adjust seasoning with additional Creole seasoning, salt, or pepper as desired. Garnish with thinly sliced green onions before serving.
Notes
- Using converted or parboiled rice prevents the dish from becoming mushy, ensuring a perfect texture.
- Adjust the level of Creole or Cajun seasoning according to your spice preference.
- Draining excess fat after browning the meat reduces greasiness but leaving some fat enhances flavor.
- This dish can be served as a side or a hearty main meal.
- For a vegetarian version, substitute meat with plant-based ground alternatives and vegetable broth.
