Dirty Rice
One Pot Dirty Rice is a classic Cajun dish made with ground beef, rice, green peppers, celery and onions and packed with Cajun spice.
Servings: 4
Ingredients
- 1 pound ground beef
- 1 cup sweet onion chopped
- 1 cup green bell pepper chopped
- 1 cup celery chopped
- 2 garlic cloves minced
- 2 teaspoons cajun seasoning blend
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup white rice uncooked
- 3 cups beef broth
- Optional: chopped green onion, for garnish
Instructions
- In a large dutch oven, cook the ground beef until fully cooked. Remove from the pan and set aside.
- Without cleaning the pan, add the onion, bell pepper and celery. Cook until tender (about 3 minutes).
- Add the garlic and cook for one additional minute.
- Add the cajun seasoning, salt and black pepper and toss to combine.
- Return the ground beef to the pan along with the rice and beef broth. Give a quick stir until well incorporated.
- Bring the mixture to a simmer, then place a tight fitting lid on the pan. Lower the temperature to medium low and cook for 20 minutes.
- When the timer goes off, give the mixture a brief stir then return the lid and allow to sit covered for 10 minutes.
- Fluff the rice with a fork.
- Top with green onions and serve.
Notes
This recipe will serve 4-6 people, depending on serving size. Nutritional information is approximate and based on 4 large entree servings. As a side dish, you will get 6-8 servings.
Storage - Leftovers can be stored in an airtight container for up to 4-5 days.
Freezing - For best results use a freezer friendly container and freeze for up to 3 months.
Reheating - The rice can be reheated in a pot on the stove. Add a splash of water or broth, if needed, to remoisten the rice.
Nutrition
Calories: 455kcal | Carbohydrates: 44g | Protein: 27g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1354mg | Potassium: 694mg | Fiber: 2g | Sugar: 4g | Vitamin A: 745IU | Vitamin C: 33mg | Calcium: 69mg | Iron: 4mg
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