Description
Craving a flavor-packed dinner that’s ready in under an hour? This Dirty Rice will transport your taste buds straight to Louisiana with minimal effort but maximum satisfaction.
Ingredients
Scale
- 1 lb (450g) ground beef (or 1/2 lb ground beef and 1/2 lb chicken livers, finely chopped)
- 2 tablespoons vegetable oil
- 1 large onion, finely diced (about 1 1/2 cups)
- 1 green bell pepper, finely diced (about 1 cup)
- 2 celery stalks, finely diced (about 1/2 cup)
- 4 cloves garlic, minced
- 2 cups (400g) long-grain white rice, uncooked
- 4 cups (950ml) chicken broth
- 2 bay leaves
- 2 teaspoons Cajun seasoning (adjust to taste)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
- 3 green onions, thinly sliced
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Heat vegetable oil in a large Dutch oven over medium-high heat. Add ground beef (and chicken livers if using) and cook until well-browned, breaking into small pieces, about 8-10 minutes.
- Add diced onion, bell pepper, and celery to the meat. Cook for 5-7 minutes until vegetables have softened. Add garlic and cook for another 30 seconds until fragrant.
- Stir in Cajun seasoning, thyme, cayenne pepper (if using), and bay leaves. Toast spices for 30 seconds, then season with salt and pepper.
- Add rice to the pot and stir well to coat with fat and spices. Toast rice for about 2 minutes, stirring occasionally.
- Pour in chicken broth and scrape any browned bits from the bottom of the pot. Bring to a boil.
- Reduce heat to low, cover with a tight-fitting lid, and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
- Remove from heat and let stand, covered, for 5 minutes. Remove bay leaves, fluff rice with a fork, and fold in green onions and parsley.
- Serve hot as a main dish or side.