Dirty Rice
Dirty rice is a common side dish in Louisiana Creole cooking. It gets its name from the ground beef making the rice look like it’s dirty. If you’re new to Creole or Cajun cooking, this is a great place to start. Since this recipe is so easy, it’s sure to be a hit and on regular rotation. It’s made even better if you use my Creole Seasoning recipe. Mix it up a little and try some southern Creole cooking for dinner soon – you’ll be glad you did. Just don’t blame me if you get in the habit of making Jambalaya, Gumbo or become famous for a neighborhood boil.
Dirty Rice
This Dirty Rice recipe is simple to make and explodes with flavor. Give it a try using my creole seasoning recipe for a flavor kick that’s sure to put this dish on your menu often.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
Ingredients
- 1 lb. Ground Beef
- 2 Cups Rice
- 4 Cups chicken stock
- 1 Med Onion, chopped
- 1 Green Bell Pepper, chopped
- 1 Red Bell Pepper, chopped
- 2 cloves garlic, minced
- 2-3 Tbsp. Worcestershire Sauce
- 2 lg. Bay Leaves
- 1 tsp. Old Bay Seasoning
- 1-2 dashes Crystal Hot Sauce
- Salt, to taste
- 2 Tbsp. The Nommist Creole Seasoning or:
- 1 tsp. Granulated Garlic
- 1 tsp. Onion Powder
- 1 tsp. Smoked Paprika
- 1 tsp. Dried Thyme
- 1 tsp. Dried oregano
- 1 tsp. Dried basil
- 1 tsp. Black Pepper
Method
Brown beef over medium high heat with a pinch of salt, crushing thoroughly while browning.
Drain off any excess fat, only use about 1-2 Tbsp.
Deglaze pan with Worcestershire sauce and 1-2 dashes of hot sauce. Let evaporate.
Add chopped onion, garlic cloves and bell peppers. Sauté until onions are completely transparent.
Add rice and sauté stirring frequently until rice is opaque and starts to toast to golden brown.
Add seasonings and bay leaves, stir for about a minute.
Pour in stock and stir. Let boil until steam vents are showing.
Reduce heat to low, cover, and let steam for exactly 12 minutes.
Uncover, fluff, re-cover, and let rest for 5 minutes off heat. Serve immediately.
