Dirty Rice a La Kj
Dive into the bold and flavorful world of Southern cooking with Dirty Rice a La KJ, a hearty one-pan dish that’s as comforting as it is satisfying. This classic Cajun recipe combines fluffy long-grain white rice with the savory richness of ground beef and pork sausage, perfectly balanced by a medley of aromatics like onion, celery, and bell pepper. Infused with the smoky heat of Cajun seasoning, thyme, and paprika, and brought together with a splash of chicken broth, every bite bursts with spice and depth. Finished with fresh scallions and optional parsley for a pop of brightness, this easy dirty rice recipe is perfect as a soul-warming main dish or a flavorful side. Ready in just 45 minutes and serving four, it’s the ultimate crowd-pleaser for weeknight dinners or gatherings.
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Recipe Information
Ingredients
- 1 cup Long-grain white rice
- 2 cups Water
- 0.5 pound Ground beef
- 0.5 pound Ground pork sausage
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 2 stalks Celery stalk, finely chopped
- 1 medium Green bell pepper, finely chopped
- 3 cloves Garlic cloves, minced
- 1.5 tablespoons Cajun seasoning
- 0.5 teaspoon Dried thyme
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 0.5 cup Chicken broth
- 2 stalks Scallions (green onions), finely chopped
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Rinse the rice under cold water until the water runs clear, then combine it with 2 cups of water in a medium saucepan. Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and ground pork sausage. Cook, breaking up the meat with a spoon, until browned and fully cooked, about 8–10 minutes. Drain any excess fat.
Push the cooked meat to one side of the skillet. Add the chopped onion, celery, and bell pepper to the cleared side and sauté for 5–7 minutes or until the vegetables are soft and translucent.
Stir in the minced garlic, Cajun seasoning, thyme, paprika, salt, and black pepper. Cook for 1 minute to allow the spices to bloom.
Pour in the chicken broth and stir, scraping any browned bits from the bottom of the skillet. Simmer for 3 minutes to let the flavors meld together.
Add the cooked rice to the skillet and mix until everything is well combined. Cook for another 2–3 minutes, stirring occasionally.
Remove from heat and stir in the chopped scallions. Garnish with fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 3389 mg | 147% | |
| Total Carbohydrate | 92.0 g | 33% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 11.8 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 298 mg | 23% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1919 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
