Dirty Rice
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
3006 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Dirty Rice
Description
This Dirty Rice recipe involves browning ground pork and beef alongside diced yellow onion, red and green bell peppers, celery, and minced garlic in olive oil, which forms a rich flavor base. The meat and vegetables are combined with uncooked long grain white rice, salted and spiced with black pepper, chili powder, and a herb blend like herbes de Provence or Italian herbs.
Beef broth provides moisture and depth while the mixture simmers covered until the rice is tender and all flavors meld. Finishing with freshly chopped curly parsley adds color and freshness to the dish. The texture includes tender, well-seasoned meat distributed through fluffy, moist rice with softened vegetables.
This dish suits as a main course or side, showcasing a balance of savory meatiness and vegetal notes typical of Cajun or Southern cooking. It can be customized by swapping meats or adding spice as desired.
The recipe supports using prepared beef broth or broth concentrate with hot water for convenience. Leftovers store well refrigerated up to five days and freeze for up to five months. Spice level can be increased by adding red pepper flakes or spicy toppings like pickled jalapeños.
Ingredients
- 3 tablespoons olive oil
- ½ pound ground pork
- ½ pound ground beef
- ½ yellow onion diced, medium
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 celery chopped, stalk
- 3 teaspoons garlic minced
- 1 ½-2 teaspoons salt to taste
- 1 teaspoon black pepper cracked
- 2 cups long grain white rice
- 3 cups beef broth see note
- 1 tablespoon herbes de provence or Italian herb blend
- ½ teaspoon chili powder
- Curly parsley finely chopped, handful
Instructions
- Stir together hot water and Zoup! Chicken or Beef Base with Bone Broth.
- Drizzle a large skillet (with a lid) with olive oil and bring to heat over medium-high heat.
- Add onions, bell peppers, celery, and garlic and saute 2 minutes. Scoot everything over to one half of the pan.
- Add the meats to the empty side of the pan and brown, breaking up with a spoon, for 4-5 minutes.
- Stir everything together. Add rice, salt, pepper, chili powder, Herbs de Provence, and broth.
- Bring liquid to a boil, reduce to simmer, cover and cook for 20-25 minutes until rice is tender.
- Fluff with a fork, stir in chopped parsley and serve.
Notes
- Use prepared beef broth or mix hot water with beef broth concentrate for the cooking liquid.
- Refrigerate leftovers in an airtight container for up to 5 days.
- Freeze leftovers for up to 5 months in airtight containers.
- Swap ground pork or beef for ground chicken, turkey, or andouille sausage for different flavors.
- Add red pepper flakes to increase the spiciness before simmering or top with hot sauce or pickled jalapeños when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 3006 kcal
% Daily Value*
| Calories | 3006kcal | 150% |
| Carbohydrates | 321g | 107% |
| Protein | 108g | 216% |
| Fat | 139g | 214% |
| Saturated Fat | 42g | 210% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 73g | 365% |
| Trans Fat | 3g | 150% |
| Cholesterol | 324mg | 108% |
| Sodium | 3822mg | 159% |
| Potassium | 2371mg | 50% |
| Fiber | 13g | 52% |
| Sugar | 13g | 26% |
| Vitamin A | 7936IU | 159% |
| Vitamin C | 315mg | 350% |
| Calcium | 305mg | 31% |
| Iron | 16mg | 89% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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