This easy dirty rice is bursting with incredible flavor! For a tasty side dish or a one-pot meal, whip up this tasty dish for a busy weekngiht dinner.
- ½ pound ground pork sausage
- ½ pound ground beef
- 1 teaspoon minced garlic
- 1 cup diced yellow onion
- 1 cup diced green bell pepper (1 pepper)
- 1 cup diced celery (about 2 ribs)
- salt and pepper, to taste
- 1 tablespoon Tony Chacer’s creole seasoning
- 1½ cups long-grain rice
- 3 cups beef broth
- 1 to 2 sprigs thyme
- parsley, for garnish
In a large skillet, sauté ground beef and ground pork sausage over medium-high heat. Use a spatula to break apart the meat and cook until most of the meat is no longer pink (about 4 to 5 minutes).
Add garlic, onion, pepper, and celery to the skillet and sauté an additional 4 to 5 minutes until the vegetables are softened.
Add salt and pepper (be cautious you do not oversalt), creole seasoning, rice, and beef broth. Stir and add thyme sprigs to the top of the mixture.
Bring the mixture to a boil, then turn down the heat and cover the skillet. Let simmer for 20 minutes.
Remove the thyme sprigs and fluff rice.
Add chopped parsley for garnish and serve.
- Be careful about adding too much salt. If you are using a seasoned ground sausage, regular-sodium beef broth, and a cajun/creole seasoning that includes salt, you probably will not need to add any salt.
- Use a skillet that is at least 2 inches deep and has a lid.
- Make sure to cook rice to al dente and don’t overcook it, which can lead to mushy rice.
- I like to set the thyme sprig on the top of the mixture so it is easy to find it and remove it once the rice is cooked. You can also strip the leaves off of the thyme sprigs and simply stir them into the rice mixture. Leaves do not need to be removed after cooking.
Calories: 306kcalCarbohydrates: 31gProtein: 13gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 41mgSodium: 548mgPotassium: 339mgFiber: 1gSugar: 2gVitamin A: 413IUVitamin C: 17mgCalcium: 36mgIron: 2mg