Dirty Rice With Ground Beef
This Dirty Rice With Ground Beef is seasoned with a homemade blend of Cajun spices for a bold and zesty flavor. The dish also features the classic Louisiana Holy Trinity ingredients like andouille sausage, onions, celery, and bell peppers.
Servings 6 servings
Calories 407kcal
Equipment
Ingredients
Pressure Cooker or Instant Pot Rice
- 1 1/2 cups extra long-grain white rice Rinsed.
- 1 3/4 cups water
Stovetop Rice
- 1 1/2 cups extra long-grain white rice Rinsed.
- 2 1/4 cups water
Dirty Rice
- 6 oz andouille sausage Sliced into small pieces. You can substitute ground sausage, pork, turkey sausage, etc.
- 1 pound ground beef Substitute if preferred.
- 1/2 teaspoon dried tarragon Optional. See notes.
- 1/2 cup chopped green peppers
- 1/2 cup chopped white onions
- 1/2 cup chopped celery
- 2-3 garlic cloves Minced
- 1/4 cup all-purpose flour
- 2 cups broth Chicken, vegetable, etc.
- 1 bay leaf
Spices You can use any Cajun rub if you don't prefer homemade.
- 2 teaspoons smoked paprika
- 1 teaspoon red cayenne pepper Adjust and use more or less to suit your taste.
- 1/4 teaspoon ground oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon white pepper
- salt to taste
Instructions
Instant Pot Pressure Cooker Rice
- Add all of the ingredients to the Instant Pot or pressure cooker.
- Seal and cook for 3 minutes on Manual Pressure Cooking.
- When the pot indicates it has finished, allow steam to release naturally for 10 minutes. Press the steam release and remove the lid.
Stovetop Rice
- Add the water to a pot and bring it to a boil. Add the rice. Stir and return to a boil.
- Reduce the heat to low, cover, and cook for 12-15 minutes or until the water has evaporated and the rice is soft and fluffy.
Dirty Rice
- Add the ground beef to a skillet or pot on medium-high heat. I used a 12 inch cast iron skillet.
- Break down the beef with a meat chopper. Add in the sausage pieces and season the meat with the Cajun spices and tarragon.
- Cook the meat for 4-5 minutes or until the meat has browned. Drain any excess fat from the meat if necessary.
- Add in the garlic, green peppers, onions and celery. Stir and cook until the onions and garlic are fragrant.
- Sprinkle in the flour and stir until the meat is fully coated with flour.
- Pour in the broth and add the broth to the skillet or pot. Use a wooden or silicone spoon and deglaze the bottom of the pot to scoop up any brown bits on the pot. These bits are loaded with flavor.
- Reduce the heat to medium and add the bay leaf. Cover the pan and simmer the dish for 7-10 minutes.
- Remove the lid and remove the bay leaf. Fold in the cooked rice. You want to fold the rice in as opposed to stirring it. This may result in mushy rice. Folding means use a spoon to lift the two mixtures together, turn them over so they combine.
- Cool before serving.
Notes
- Most traditional dirty rice is made using chicken livers or giblets. Feel free to use them if you wish!
- You can substitute any meat you wish in the recipe: ground sausage, ground pork, ground turkey, ground chicken, etc.
- I love the andouille chicken sausage from Trader Joe's. It's lower in fat and calories.
- Tarragon is similar in taste to fresh basil, dill, or oregano in terms of substitution. It's an optional ingredient, but one we always include in our dirty rice.
- Broth is used so the rice isn't dry and has flavor. The flour is used to thicken and keep the rice from being watery due to the broth.
- If your dish is too watery, use more flour. If your dish is too dry, use more broth.
- The type of rice you use will influence the texture of the dish. Long grain rice that isn't processed and pre cooked (Minute Rice) works best.
- Omit the cayenne pepper if you don't want spicy.
Nutrition
Serving: 1serving | Calories: 407kcal | Carbohydrates: 42g | Protein: 24g | Fat: 15g