Description
A hearty and flavorful Shortcut Dirty Rice recipe that combines savory ground beef and sausage with aromatic vegetables and Creole seasoning. This quick and easy stovetop dish uses parboiled rice and beef broth for a rich, comforting meal ready in under an hour, perfect for weeknight dinners.
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)
Grains and Seasoning
- 1 teaspoon Creole or Cajun seasoning (or more to taste)
- 2 cups converted or parboiled rice
- 3 1/2 cups beef broth
- Salt (to taste)
- Pepper (to taste)
Instructions
- Heat fat: Heat the bacon grease in a large skillet or large Dutch oven with a tight-fitting lid over medium heat to prepare for sautéing the vegetables and cooking the meat.
- Sauté vegetables: Add the diced onion, green bell pepper, and celery to the skillet. Cook while stirring often until the onions are translucent, approximately 3 minutes. Add the minced garlic and cook for about 1 minute until fragrant, taking care not to let it burn.
- Cook meats: Add the lean 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. Continue cooking until the meat starts to brown, about 8 minutes. Drain excess fat if desired to reduce greasiness.
- Toast rice: Stir in the uncooked parboiled rice with the meat mixture. Stir frequently to toast the rice in the rendered fat and juices for about 5 minutes, enhancing its flavor.
- Add broth and simmer: Slowly pour in the beef broth. Add salt and pepper to taste. Bring the mixture to a boil, then reduce heat to a simmer. Cover tightly and cook for 20 to 25 minutes, stirring a few times, until the rice is tender and fully cooked.
- Finish and garnish: Taste and adjust seasoning with more Creole seasoning, salt, or pepper as desired. Garnish with thinly sliced green onions before serving for a fresh, bright finish.
Notes
- You can substitute ground pork or turkey for a leaner version, but the flavor will be slightly different.
- If preferred, use vegetable oil instead of bacon grease for a less smoky taste.
- Make sure to use converted or parboiled rice to ensure it cooks properly without becoming mushy.
- This dish can be made spicier by increasing the amount of Creole seasoning or adding hot sauce at the end.
- Leftovers store well in the fridge for up to 3 days and can be reheated on the stovetop or in the microwave.
