Down and Dirty Rice
Looking for a boldly seasoned, one-pan meal that’s bursting with Southern-inspired flavor? This "Down and Dirty Rice" recipe delivers a hearty, satisfying dish perfect for busy weeknights or casual gatherings. Made with fluffy long-grain white rice, savory ground beef or pork, smoky Andouille sausage, and the classic "holy trinity" of onion, celery, and green bell pepper, this dish is a comforting celebration of spice and texture. Aromatic seasonings like paprika, cayenne, thyme, and oregano bring Cajun flair, while a splash of chicken broth ties it all together with rich depth. Finished with fresh parsley and green onions for a vibrant touch, this flavorful rice dish is ready in just 45 minutes and sure to have everyone going back for seconds. Perfect served as a main course or alongside a crisp green salad, it’s a must-try for lovers of Cajun cooking!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons olive oil
- 0.5 pound ground beef or pork
- 2 links Andouille sausage
- 1 medium yellow onion, finely chopped
- 2 celery stalks, diced
- 1 medium green bell pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon dried thyme
- 0.5 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup chicken broth
- 2 green onions, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon hot sauce (optional)
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch. Set aside.
In a medium pot, bring 2 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat, fluff with a fork, and set aside.
Heat a large skillet over medium heat and add the olive oil.
Once the oil is hot, add the ground beef or pork. Cook for 5-7 minutes, breaking it up with a wooden spoon, until browned. Drain any excess fat if needed.
Slice the Andouille sausage into thin rounds and add them to the skillet. Cook for 3-4 minutes until slightly browned.
Add the onion, celery, and green bell pepper to the skillet. Sauté for 5 minutes until softened.
Stir in the garlic, paprika, cayenne pepper, thyme, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
Pour in the chicken broth and stir well, scraping up any bits stuck to the bottom of the pan. Bring the mixture to a simmer.
Reduce the heat to medium-low and add the cooked rice to the skillet. Stir thoroughly to combine with the meat and vegetable mixture.
Cook for an additional 5 minutes, stirring occasionally, until the flavors meld together and the dish is heated through.
Remove the skillet from heat and mix in the green onions and parsley.
Serve hot, with an optional dash of hot sauce on top for an extra kick, if desired.
Nutrition Facts
Calories |
1729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 4349 mg | 189% | |
| Total Carbohydrate | 93.1 g | 34% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 15.5 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2523 mg | 54% | |
*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.
