Description
This Louisiana Dirty Rice is a delicious and hearty dish featuring a mix of ground beef and pork, aromatic vegetables, and seasoned rice cooked in chicken broth. It’s a comforting meal that captures the essence of Southern cuisine, perfect as a main course or side dish.
Ingredients
Scale
- 1 pound ground beef
- 1 pound ground pork
- 1 cup long-grain white rice
- 4 cups chicken broth
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 stalks celery, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1 bay leaf
- 2 tablespoons vegetable oil
- 1/2 cup green onions, chopped (for garnish)
- 1/2 cup fresh parsley, chopped (for garnish)
Instructions
- In a large skillet or Dutch oven, heat the vegetable oil over medium heat. Once hot, add the chopped onion, green bell pepper, and celery. Sauté for about 5-7 minutes, or until softened and the onion is translucent.
- Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Add the ground beef and ground pork, breaking up the meat with a wooden spoon as it cooks. Cook until browned and no longer pink, about 8-10 minutes.
- Drain any excess fat from the skillet to keep the dish from becoming too greasy.
- Return the skillet to medium heat. Sprinkle the Cajun seasoning, dried thyme, black pepper, and salt over the meat mixture. Stir well to combine.
- Add the bay leaf and stir everything together. Let it cook for another 2-3 minutes to meld the flavors.
- Add the long-grain white rice to the meat mixture, stirring to coat the rice with the spices and juices.
- Pour in the chicken broth, ensuring the rice is submerged. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 20-25 minutes.
- After 20-25 minutes, check the rice for doneness. If tender and most liquid is absorbed, remove from heat. If there’s still liquid, cover and let sit for an additional 5 minutes.
- Remove the bay leaf and fluff the rice with a fork.
- Serve in bowls or on plates, garnished with chopped green onions and fresh parsley.
Notes
- This dish can be served on its own or alongside cornbread or a fresh green salad.
- For added heat, serve with hot sauce on the side.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of chicken broth if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes