Dirty Rice No Livers
Experience the bold, Southern-inspired flavors of Dirty Rice without the livers, a hearty, comforting dish that’s packed with rich spices and wholesome ingredients. This quick and flavorful recipe combines perfectly cooked long-grain white rice with seasoned ground beef, tender sautéed vegetables, and Cajun spices like smoked paprika and thyme for an irresistible kick. A splash of chicken broth ties it all together, creating a savory, aromatic dish that's ready in just 50 minutes. Perfect for weeknight dinners or an easy Southern-style side, this liver-free take on Dirty Rice offers all of the spice and none of the fuss. Serve it fresh from the skillet, topped with green onion for a pop of color and an extra layer of flavor.
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 3 cups water
- 1 pound ground beef
- 1 medium yellow onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 stalks celery stalk, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 cup chicken broth
- 2 tablespoons vegetable oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks green onions, sliced (optional, for garnish)
Instructions
Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 3 cups of water to a boil, add the rice, and reduce the heat to low. Cover and simmer for about 18-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and set aside.
In a large skillet, heat the vegetable oil over medium heat. Add the ground beef and cook until browned, breaking it into small pieces with a wooden spoon, about 5-7 minutes. Drain any excess fat if needed.
Add the chopped onion, green bell pepper, celery, and garlic to the skillet with the cooked ground beef. Cook until the vegetables are softened, about 5-7 minutes, stirring occasionally.
Stir in the Cajun seasoning, smoked paprika, dried thyme, salt, and black pepper. Mix well to evenly coat the meat and vegetables with the spices.
Add the chicken broth to the skillet and bring to a gentle simmer. Let the mixture cook for 5 minutes to allow the flavors to meld together.
Gently fold the cooked rice into the skillet with the meat and vegetable mixture. Stir until everything is well combined and heated through, about 3-5 minutes.
Taste and adjust the seasoning with more salt or Cajun seasoning if needed.
Remove from heat and serve hot. Garnish with sliced green onions, if desired.
Nutrition Facts
Calories |
1765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 4123 mg | 179% | |
| Total Carbohydrate | 114.7 g | 42% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 10.8 g | ||
| Protein | 92.2 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2143 mg | 46% | |
*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.
