Description
A hearty and flavorful Southern dish combining ground beef, rice, and spices for a delicious experience.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 4 ounces chicken livers, finely chopped (optional)
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1.5 cups long-grain white rice, rinsed
- 2.5 cups low-sodium chicken broth
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional)
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 2 green onions, sliced
Instructions
- Heat the olive oil in a large deep skillet over medium-high heat. Add the ground beef and cook, breaking it into crumbles until it is no longer pink.
- If you’re adding chicken livers, stir them into the beef mixture now. Cook until the livers are browned. After this, drain off any excess fat, but leave a thin layer in the pan.
- Stir in the diced onion, green bell pepper, and celery. Sauté for about 5 to 7 minutes until the vegetables are softened and lightly golden.
- Mix in the minced garlic and cook for a minute until fragrant. This step is crucial as it brings out more flavors into the dish.
- Add the rinsed rice to the skillet. Stir it well to coat it with the juices from the meat and vegetables. Toast the rice for about 1 to 2 minutes, stirring frequently to avoid sticking.
- Sprinkle in the Cajun seasoning, smoked paprika, dried thyme, dried oregano, cayenne pepper (if using), kosher salt, and black pepper. Mix well until the rice and meat are evenly coated in the spices.
- Pour in the low-sodium chicken broth. Be sure to scrape up any browned bits at the bottom of the skillet as they hold a lot of flavor. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low. Cover the skillet securely with a tight-fitting lid and let it simmer for 18 to 20 minutes or until the rice is tender and the liquid is absorbed.
- After cooking, remove the skillet from heat and let it sit covered for 5 minutes. This resting period allows the flavors to meld perfectly.
- Uncover the skillet. Fluff the rice with a fork and mix in the chopped parsley and half of the sliced green onions. Taste your rice and adjust seasoning with more salt or spices as desired.
- Serve your Southern Style Dirty Rice hot, garnished with the remaining green onions for added color and flavor.
Notes
Serve with cornbread, collard greens, or a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg