Description
This Shortcut Dirty Rice recipe is a quick and flavorful take on a classic Cajun dish, combining ground beef, sausage, and aromatic vegetables cooked with Creole seasoning and rice in a single skillet. Perfect for a hearty and comforting meal ready in under an hour.
Ingredients
Scale
Main Ingredients
- 1 tablespoon bacon grease (or another neutral oil like vegetable oil)
- 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
- 1 pound lean ground beef
- 1 pound ground sausage (like Jimmy Dean or Tennessee Pride)
- 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
- 3 green onions, sliced thin (for garnish)
Instructions
- Heat fat and sauté vegetables: Heat the bacon grease in a large skillet or dutch oven over medium heat. Add the diced onion, green bell pepper, and celery, cooking and stirring often until the onions become translucent, about 3 minutes. Add the minced garlic and cook for an additional minute until fragrant, careful not to burn it.
- Brown the meats: Add the ground beef and ground sausage to the skillet. Lightly season with Creole or Cajun seasoning. Increase heat to medium-high and cook, stirring frequently and breaking up the meat with a wooden spoon, until the meat starts to brown, about 8 minutes. Drain excess fat if desired.
- Toast the rice: Stir in the uncooked rice, mixing well to combine. Continue stirring frequently to toast the rice in the rendered fat for about 5 minutes, enhancing its flavor.
- Cook the rice: Slowly pour in the beef broth while stirring. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to low and cover tightly. Simmer for 20 to 25 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
- Season and serve: Adjust seasoning with additional Creole seasoning, salt, and pepper if needed. Garnish with sliced green onions and serve hot.
Notes
- Use parboiled rice for better texture and to prevent mushiness.
- Adjust Creole seasoning to your preferred spice level.
- Draining excess fat helps reduce greasiness but retains flavor.
- Leftovers can be refrigerated for up to 3 days and reheated well.
- Substitute ground turkey or chicken for a lighter version.
