Dirty Rice with Ground Beef
What makes this dish special is how versatile it is. You can enjoy it as a main course for dinner or serve it as a side alongside your favorite veggies.
Equipment
- Large skillet or sauté pan
- Medium saucepan with lid
- Wooden Spoon or Silicone Spatula
- Measuring cups and spoons
- Knife and Cutting Board
- Fork
Ingredients
For the Rice and Beef:
- 1 lb ground beef
- 1 cup long-grain white rice
- 2 cups beef or chicken broth
- 1 small onion finely chopped
- 1 green bell pepper finely chopped
- 2 cloves garlic minced
- 2 tbsp olive oil or butter
For the Seasoning:
- 1 tsp smoked paprika
- 1 tsp cayenne pepper optional, for a little kick
- 1 tsp dried thyme
- Salt and black pepper to taste
For Garnish:
- Chopped fresh parsley
Instructions
Prep Your Ingredients
- Chop the onion and green bell pepper into small, even pieces so they cook evenly.
- Mince the garlic finely—it releases more flavor when sautéed.
- Measure out the rice, broth, and spices so everything is ready to go.
- Pro Tip: Having all your ingredients prepped before cooking (mise en place) makes the whole process smooth and stress-free.
Sauté the Veggies
- Heat 2 tablespoons of olive oil or butter in a large skillet over medium heat.
- Add the chopped onion and bell pepper. Sauté for 3–4 minutes until they start to soften.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Pro Tip: Don’t let the garlic brown—it can turn bitter quickly. Stir constantly once it’s in the pan.
Cook the Ground Beef
- Add the ground beef to the skillet with the vegetables.
- Break it up with a wooden spoon or spatula as it cooks.
- Cook until the beef is browned and no longer pink. Drain excess fat if needed.
- Pro Tip: Browning the beef well adds depth of flavor—it’s worth taking your time here.
Add Seasonings
- Stir in smoked paprika, cayenne (if using), thyme, salt, and black pepper.
- Cook for 1–2 minutes to toast the spices and let their flavors bloom.
- Pro Tip: Toasting spices in the hot pan with the beef intensifies the flavor—don’t skip this step!
Cook the Rice
- Add 1 cup of rice to the skillet and stir to coat it in the seasoned beef and veggie mixture.
- Pour in 2 cups of broth and bring the mixture to a gentle boil.
- Reduce the heat to low, cover, and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.
- Pro Tip: Resist the urge to lift the lid too often; steam is what cooks the rice evenly.
Finish and Serve
- Remove the skillet from heat and let it sit, covered, for 5 minutes. This helps the rice firm up slightly.
- Fluff the rice with a fork to separate the grains.
- Garnish with chopped fresh parsley for a burst of color and freshness.
- Pro Tip: Fluffing the rice gently with a fork instead of stirring vigorously keeps it light and fluffy.
Notes
Nutritional Value (Approximate, per serving)
- Calories: 420–450 kcal
- Protein: 22–25 g
- Carbohydrates: 40–45 g
- Fat: 18–22 g
- Saturated Fat: 7–9 g
- Fiber: 2–3 g
- Sugar: 2–3 g
- Sodium: 550–650 mg