Description
This Shortcut Dirty Rice recipe is a flavorful and hearty one-pot meal that combines ground beef, sausage, and aromatic vegetables with Creole seasoning and tender rice. Ready in just 45 minutes, it’s an easy and delicious way to enjoy a classic Southern comfort dish 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
- 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 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 (to taste)
- Pepper (to taste)
Instructions
- Heat the 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 for the vegetables and meats.
- Sauté vegetables: Add the diced onion, diced green bell pepper, and diced celery to the skillet. Cook while stirring often until the onions become translucent, about 3 minutes. Then add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Cook the meats: Add the ground beef and ground sausage to the skillet. Lightly season with 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, about 8 minutes. If desired, drain excess fat after browning.
- Toast the rice: Add the uncooked converted rice to the skillet and stir to combine. Stir frequently and toast the rice in the rendered fat and meat mixture for about 5 minutes.
- Add broth and simmer: Slowly pour in the beef broth. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to a simmer. Cover tightly with the lid and cook for 20 to 25 minutes, stirring occasionally, until the rice is tender and has absorbed the broth.
- Adjust seasoning and garnish: Taste and add more Creole seasoning, salt, or pepper as desired. Garnish with thinly sliced green onions before serving.
Notes
- Using converted or parboiled rice ensures the rice holds up well without becoming overly mushy.
- Bacon grease adds authentic flavor, but vegetable oil can be used as a substitute for a milder taste.
- Draining excess fat after browning the meats can reduce overall fat content for a lighter dish.
- Adjust Creole seasoning levels according to your preferred spice tolerance.
- This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
