Dirty Rice Recipe
Originating from Louisiana, this dish boasts a rich history deeply rooted in Creole and Cajun cuisines.
Equipment
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 1 cup long-grain white rice
- 1 lb ground meat (pork, beef, or a combination)
- 1 onion, finely chopped
- 1 bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 teaspoon paprika
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 2 green onions, chopped (for garnish)
- Hot sauce (optional, for serving)
Instructions
- In a large skillet or Dutch oven, brown the ground meat over medium heat until cooked through. Drain excess fat if necessary.
- Add the chopped onion, bell pepper, celery, and garlic to the skillet. Cook until the vegetables are softened, about 5-7 minutes.
- Stir in the rice, paprika, thyme, and oregano, coating the rice and vegetables evenly with the spices.
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and most of the liquid is absorbed.
- Once the rice is cooked, fluff it with a fork and taste for seasoning. Adjust salt and pepper if necessary.
- Serve the Dirty Rice hot, garnished with chopped green onions, and accompanied by hot sauce for an extra kick.