Dirty rice with ground beef
One-pot Cajun dirty rice with ground beef, the holy trinity of onion, pepper and celery, and bold spices. Fluffy and full of flavor in under an hour.
26% of it needs you at the counter
- Hands-on
- 15 min
- Cooking
- 32 min
- Resting
- 10 min
- Serves
- 6
- Calories
- 385
- Protein
- 25 g
- Per serving
- $2.10
Why this recipe works
Dirty rice is a Louisiana classic: long-grain rice cooked with browned meat, onion, green pepper and celery, and Cajun spices. Traditionally it gets its color from finely chopped chicken livers; this version uses ground beef, with livers as an optional extra for deeper flavor.
- Browning the beef well, until it has crusty bits, gives the rice its deep savory flavor and 'dirty' brown color.
- Toasting the rice in the pan before adding broth coats each grain in fat and spices, so it cooks up fluffy and separate rather than mushy.
- Ten minutes off the heat with the lid on lets the rice finish steaming evenly so the bottom doesn't scorch.
Ingredients
You will need
- Large Dutch oven or deep 12-inch skillet with a lid
Method
Tap a step number to mark it done.
Brown the meat
Heat the oil in a Dutch oven over medium-high heat. Add the beef and livers and cook, breaking them into small crumbles, until well browned with some crusty bits, 7 to 8 minutes. Spoon off all but about 1 tablespoon of fat.
Cook the trinity
Add the onion, bell pepper and celery and cook, stirring and scraping the bottom, until soft, about 5 minutes. Stir in the garlic, Cajun seasoning, paprika, thyme, cayenne and salt and cook for 1 minute.
Toast the rice
Add the rice and stir for 1 to 2 minutes, until the grains are coated and slightly translucent at the edges.
Simmer
Pour in the broth, scrape up the browned bits and bring to a boil. Cover, turn the heat to low and simmer for 18 minutes without lifting the lid.
Rest and fluff
Take the pot off the heat and leave it covered for 10 minutes. Fluff with a fork, fold in the scallions and parsley, and taste for salt.
Techniques in this recipe
- Ground meat and fresh sausage160°F / 71°C
- Chicken and turkey165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guideDark brown: bitter, start over Pale gold, about 30 seconds: fragrant Mince and cook garlic
Crush, peel and rock-chop garlic fine, then cook it only until fragrant, about 30 seconds. Burnt garlic turns bitter and takes the dish with it.
Read the full guideStirred or peeked: gummy clumps Lid on, then rested: separate grains Fluffy rice, every time
Rinse long-grain rice, use the right amount of liquid, then keep the lid on and rest it off the heat. Separate, fluffy grains with no gummy layer.
Read the full guide
Cook's notes
- Cajun seasoning blends vary a lot in salt. If yours lists salt first, skip the extra ½ teaspoon and season at the end.
- Don't stir the rice while it simmers; stirring releases starch and makes it gummy.
- Leftovers reheat well with a splash of broth, and make a good filling for stuffed peppers.
Nutrition per serving
385 calories
$2.10 estimated cost per serving
Where the calories come from
| Protein | 27% of calories | 25 g |
|---|---|---|
| Carbs | 45% of calories | 42 g |
| Fat | 29% of calories | 12 g |
| Fiber | 2 g | |
| Sodium | 650 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Why is it called dirty rice?
The browned meat and finely chopped chicken livers turn the white rice brown and speckled, so it looks 'dirty'.
Can I make dirty rice without chicken livers?
Yes. Plenty of home cooks leave them out. Brown the ground beef well to build the same savory depth.
Is dirty rice a side dish or a main?
Both. In Louisiana it's often a side, but with a pound of meat this recipe is filling enough for dinner with a green salad.
