Description
Shortcut Dirty Rice is a flavorful, hearty dish combining ground beef and sausage with aromatic vegetables and Creole seasoning. This quick one-pot recipe cooks uncooked rice directly in the flavorful meat mixture and beef broth, delivering a classic Cajun-inspired meal in just 45 minutes. It’s perfect for a comforting weeknight dinner that serves six.
Ingredients
Scale
Meat and Oil
- 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)
Grains and Liquids
- 2 cups converted or parboiled rice
- 3 1/2 cups beef broth
Seasonings
- 1 teaspoon Creole or Cajun seasoning (or more to taste)
- salt
- pepper
Instructions
- Heat the fat: Heat the bacon grease in a large skillet or large dutch oven with a tight-fitting lid over medium heat, preparing the base for the aromatic vegetables and 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 for about 1 minute until fragrant, making sure it doesn’t burn.
- Cook meats: Add the ground beef and ground sausage to the skillet. Lightly season with Creole 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 to combine with the meat mixture. Stir frequently and toast the rice in the rendered fat for about 5 minutes, enhancing the flavor and texture.
- Add broth and simmer: Slowly pour in the beef broth, then season with salt and pepper to taste. Bring the mixture to a boil, reduce heat to a simmer, cover tightly, and cook for 20 to 25 minutes. Stir a few times during cooking to prevent sticking and check for doneness until the rice is tender.
- Finalize and garnish: Adjust seasoning with additional Creole seasoning, salt, or pepper as desired. Garnish with thinly sliced green onions before serving for a fresh burst of flavor.
Notes
- Using bacon grease adds a rich smoky flavor, but vegetable oil can be substituted for a milder taste.
- Drain excess fat from the meat if you prefer a less greasy dish.
- Stir the rice occasionally while simmering to avoid sticking and uneven cooking.
- Adjust Creole seasoning according to your spice preference.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
