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–+ servings
Plate heaped with dirrty rice on table with a second plate dished out.
4.91 from 11 votes
Created by: Stefanie

Easy Dirty Rice


Course Main Course, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
8
Dirty Rice is a super flavorful and hearty side dish, with just a little kick from the creole seasoning. If you didn't want to make a big meal you could easily serve this for an easy weeknight dinner.
8

Ingredients

  • ½ pound ground pork sausage
  • ½ pound ground beef
  • 1 teaspoon minced garlic
  • 1 cup diced yellow onion
  • 1 cup diced green bell pepper 1 pepper
  • 1 cup diced celery about 2 ribs
  • Salt and pepper to taste
  • 1 tablespoon Tony Chacer’s creole seasoning
  • 1 ½ cups long-grain rice
  • 3 cups beef broth
  • Parsley for garnish
  • 1-2 sprigs of fresh thyme

Instructions

  • In a large skillet, saute ground beef and ground sausage over medium high heat. Use a spatula to break apart the meat and cook until most of the meat is no longer pink (about 4-5 minutes).
  • Add garlic, onion, pepper, and celery to the skillet and saute an additional 4-5 minutes until the vegetables are softened.
  • Add salt and pepper (be cautious you do not oversalt), creole seasoning, rice, and beef broth. Stir and add thyme sprigs to the top of the mixture.
  • Bring the mixture to a boil, then turn down the heat and cover skillet. Let simmer for 20 minutes.
  • Remove the thyme sprigs and fluff rice.
  • Add chopped parsley for garnish and serve.

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Notes

Storage: Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 1 month.
Notes:   
Traditional dirty rice is made with chicken liver.  You can use liver instead of or in addition to the other meats.
 
Be careful about adding too much salt.  If you are using a seasoned ground sausage, regular-sodium beef broth and a cajun/creole seasoning that includes salt, you probably will not need to add any salt.  
Use a skillet that is at least 2 inches deep and has a lid.
I like to set the thyme sprig on the top of the mixture so it is easy to find it and remove once the rice is cooked.  You can also strip the leaves off of the thyme sprigs and simply stir them into the rice mixture.  Leaves do not need to be removed after cooking.

Nutrition

Calories: 307kcal | Carbohydrates: 31g | Protein: 13g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 548mg | Potassium: 344mg | Fiber: 1g | Sugar: 2g | Vitamin A: 407IU | Vitamin C: 18mg | Calcium: 36mg | Iron: 1mg

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