Delicious Southern Style Dirty Rice
This Southern Dirty Rice is hearty, flavorful, and easy to make! A one-pot dish with spiced ground meat, veggies, and rice that’s perfect for any meal.
Servings: 4 servings
Ingredients
- 1 pound ground beef or turkey choose lean for a healthier option or ground beef for richer flavor
- 1 cup onion diced, adds sweetness and depth
- 1/2 cup green bell pepper diced, provides a subtle crunch and freshness
- 1/2 cup celery diced, adds earthy flavor and texture
- 3 cloves garlic minced, for that aromatic punch
- 1 cup long-grain white rice rinsed under cold water to remove excess starch
- 2 1/2 cups chicken broth keeps the rice moist and infuses it with savory notes
- 1 tablespoon Creole seasoning the heart of the dish, bringing bold spice
- 1 teaspoon dried thyme adds a subtle herbaceous aroma
- 1 teaspoon paprika for a smoky sweetness and color
- 1 bay leaf bay leaf infuses a gentle earthiness
- salt and pepper to taste, to balance and enhance flavors
- 1/2 cup green onions sliced for garnish, adds a bright, fresh finish
Instructions
Step 1: Prep Your Ingredients
- Dice the onion, green bell pepper, and celery into small, even pieces. Mince the garlic cloves finely. Rinse the long-grain white rice under cold water until the water runs clear to remove excess starch.
Step 2: Brown the Meat
- Heat your skillet or Dutch oven over medium heat. Add the ground beef or turkey, breaking it apart with your spoon. Cook until browned and no longer pink, about 5-7 minutes. Season lightly with salt and pepper as it cooks.
Step 3: Sauté the Vegetables
- Push the meat to one side or remove temporarily. Add diced onion, green bell pepper, and celery. Let them soften for 4-5 minutes, stirring occasionally. Add minced garlic and cook for an additional minute until fragrant.
Step 4: Stir in the Rice and Spices
- Add rinsed rice to the skillet, stirring into meat and veggies. Sprinkle in Creole seasoning, dried thyme, paprika, salt, and pepper. Mix well to coat every grain with spices.
Step 5: Add Broth and Bay Leaf
- Pour in chicken broth and add bay leaf. Stir gently to combine. Bring mixture to a boil over medium-high heat.
Step 6: Simmer and Steam
- Once boiling, reduce heat to low and cover pot with tight-fitting lid. Let rice simmer for 18-20 minutes until liquid is absorbed and rice is tender. Avoid lifting lid during cooking.
Step 7: Fluff and Garnish
- Remove pot from heat and let sit, covered, for 5 minutes. Discard bay leaf, fluff rice gently with fork. Sprinkle sliced green onions over top for fresh garnish.
Equipment
- Large skillet or Dutch oven
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Fine Mesh Strainer
- Lid for your pot
Notes
- For a vegetarian version, substitute ground meat with plant-based crumbles and use vegetable broth.
- Use brown rice for a nuttier flavor but increase cooking time and broth accordingly.
- Store leftovers in an airtight container in the fridge for up to 4 days; reheat with a splash of broth to maintain moisture.