Dirty Rice with Ground Beef

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Dirty Rice with Ground Beef

This recipe is a one-pot wonder that balances the earthiness of the “Holy Trinity” (onions, bell peppers, and celery) with savory beef and warm spices.

  • Prep time: 15 minutes

  • Cook time: 25 minutes

  • Servings: 6 people

Ingredients

  • 1 lb Lean ground beef (80/20 or 90/10)

  • 1 tbsp Vegetable oil (if needed)

  • 1 Large yellow onion, finely diced

  • 1 Green bell pepper, finely diced

  • 2 Celery stalks, finely diced

  • 3 Cloves garlic, minced

  • 1 tbsp Cajun or Creole seasoning (adjust for salt)

  • 1 tsp Dried thyme

  • 1/2 tsp Smoked paprika

  • 3 cups Cooked long-grain white rice (day-old works best!)

  • 1/2 cup Beef broth (to keep it moist)

  • 2 Green onions, sliced (for garnish)

  • Salt and pepper to taste

Instructions

  1. Brown the Beef: In a large skillet or Dutch oven over medium-high heat, add the ground beef. Break it up into very small crumbles as it browns.

  2. Sauté the Trinity: Once the beef is browned, do not drain the fat (unless it’s excessive). Add the onion, bell pepper, and celery. Sauté for 5–7 minutes until the vegetables are soft and the onions are translucent.

  3. Aromatics & Spice: Stir in the minced garlic, Cajun seasoning, thyme, and smoked paprika. Cook for 1 minute until fragrant.

  4. Incorporate the Rice: Lower the heat to medium. Add the cooked rice and beef broth. Toss everything together thoroughly, ensuring the rice is evenly coated in the spices and meat drippings.

  5. Steam & Finish: Cover the pan for 2–3 minutes to allow the rice to heat through and absorb the flavors.

  6. Garnish: Taste and add salt or extra Cajun spice if needed. Top with fresh green onions and serve hot.

Tips for Success

  • The Rice Texture: Use cold, pre-cooked rice. Freshly cooked rice tends to get mushy when sautéed. If you must use fresh rice, spread it on a baking sheet to air-dry for 20 minutes first.

  • The “Crumb” Secret: Authentic dirty rice has very fine meat particles. Use a potato masher to break the ground beef into tiny bits while browning.

  • Control the Salt: Many store-bought Cajun seasonings are salt-heavy. Taste before adding extra salt to the pot.

Nutritional Info (Per Serving)

Estimates based on standard ingredients.

Metric Amount
Calories 340 kcal
Protein 18g
Fat 12g
Carbohydrates 38g
Fiber 2g

Benefits

  • Budget-Friendly: Uses pantry staples and affordable cuts of meat.

  • Balanced Meal: Provides a solid mix of protein, complex carbohydrates, and fiber from the vegetable base.

  • Versatile: High in iron and B-vitamins from the beef and “Holy Trinity” vegetables.

Q&A

Q: Can I use brown rice instead?

A: Absolutely. It will add a nuttier flavor and more fiber. Just ensure it is fully cooked before adding it to the skillet.

Q: Is this dish spicy?

A: It has a “warm” kick due to the Cajun seasoning, but it’s not usually “burn-your-tongue” hot. You can dial it back by using less seasoning or crank it up with a dash of cayenne or hot sauce.

Q: How do I store leftovers?

A: It stays delicious in the fridge for up to 4 days. It actually tastes better the next day as the spices meld! Reheat with a splash of water to keep the rice fluffy.

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