Description
A flavorful and hearty New Orleans–style Dirty Rice featuring browned ground beef, aromatic vegetables, optional chicken livers, and a blend of Cajun seasonings mixed into tender long-grain rice, perfect as a savory side dish.
Ingredients
Rice Ingredients
- 4½ cups low-sodium chicken broth
- 2 cups uncooked long-grain white rice (like basmati)
- 1 bay leaf
Meat and Vegetables
- 2 pounds ground beef
- 1 medium onion, chopped
- 1 rib celery, chopped
- 1 green bell pepper, seeded and chopped
- ½ cup finely minced chicken livers (optional)
- 2 cloves garlic, minced
Seasonings and Garnish
- 1 tablespoon Cajun seasoning
- 2 tablespoons fresh parsley, chopped
- 2 green onions, finely sliced
- Salt and pepper, to taste
Instructions
- Cook the Rice: Bring 4 cups of low-sodium chicken broth to a boil in a large pot over medium-high heat. Add the uncooked long-grain white rice and the bay leaf. Stir briefly, return the liquid to a boil, then reduce heat to a simmer. Cover and cook the rice until tender, approximately 20 minutes. Remove from heat and let it rest, covered, for a few minutes. Fluff the rice with a fork and discard the bay leaf.
- Cook the Beef & Vegetables: While the rice cooks, heat a large skillet over medium heat. Add the ground beef and begin browning it. When the beef is about halfway cooked, add the chopped onion, celery, green bell pepper, and chicken livers if using. Continue cooking and stirring occasionally until the beef is fully browned and the vegetables are tender.
- Add Garlic and Seasoning: Reduce the heat to low. Add the minced garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning. Then stir in the Cajun seasoning and ½ cup of chicken broth to loosen the mixture.
- Combine with Rice and Finish: Add the cooked rice to the skillet and stir well to combine all ingredients evenly. Mix in the chopped fresh parsley and sliced green onions. Taste and season the dish with salt and pepper according to preference.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze: allow the dish to cool completely, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
