I absolutely love dirty rice. It’s a true taste of Louisiana. This classic Cajun and Creole dish gets its name from the "dirty" appearance of white rice cooked with ground meat (but traditionally chicken livers or gizzards), onions, bell peppers, celery, and a bold blend of spices. Rooted in West African, French, and Spanish culinary traditions, dirty rice embodies the diverse cultural influences of Louisiana. Historically, it was a resourceful way to use every part of the animal while packing in rich, deep flavors, making it a staple of Southern kitchens. To New Orleans locals, dirty rice is as beloved as chicken perlo is to Lowcountry folks—pure comfort in a bowl!
You will need:
1 lb lean ground beef 1 medium onion diced
1 red bell pepper diced
1 cup celery diced
3 cloves garlic minced
2 tsp Cajun seasoning
1/2 tsp salt
3 cloves garlic minced
1 1/2 cups uncooked white rice
3 1/2 cups beef broth
1 tbsp butter
Chopped green onion for garnish
Add ground beef to a dutch oven or heavy bottomed pan set over medium heat. Crumble with a spoon and cook about 4-5 minutes until no longer pink. Toss in onion, garlic, red pepper, celery, Cajun seasoning, and salt. Stir until softened, about 5 minutes.
Next, add rice and beef broth. Bring to a boil, reduce heat and simmer covered about 20 to 23 minutes or until rice is cooked.
Allow to sit for 5 to 10 minutes, add butter then fluff with a fork. Garnish with green onions before serving.
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