Before we dive into this recipe for Easy One-Pot Dirty Rice let me get something out of the way: I’m not from Louisiana, and I’ve never been. I’d love to visit one day but my husband thinks he’ll lose me to the first person that calls me ‘baby’ in that accent (he’s not wrong). All of that is to say that this Dirty Rice is far from “authentic.” There’s no roux, no chicken livers, and you cook everything in the same pan. It’s good tho, so I hope that makes up for it.
This Easy One-Pot Dirty Rice is a simple, inexpensive meal and it tastes just as good as leftovers, which makes it the perfect dish for everything going on right now. It’s also super flexible:
- If you’re having a hard time finding celery (or just don’t want to use it) you can substitute celery seed. 1 tsp of celery seed is equal to about 2 tbsp of minced celery. Use 1/2 tsp if it’s ground celery.
- The recipe calls for 1/4 C of dehydrated red bell pepper flakes. You can substitute with 1/2 C of chopped, fresh red bell pepper.
- Make it Vegan: Swap out the chicken broth for vegetable broth (or vegan protein broth), use a plant-based protein like Beyond Beef, and either omit the Worcestershire or use a vegan Worcestershire sauce instead.
Also – I’ve opened up my request form to content outside of recipes. If there’s anything you’d like help or advice on, let me know! My goal is to fill this website with as much helpful information as possible.Print
Dirty Rice, but with less dishes to wash.
- 1 lb ground beef
- 2 1/2 C long grain rice, uncooked
- 4 C low-sodium chicken broth
- 3 celery stalks, diced
- 2 medium green bell peppers, diced
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/4 C dehydrated red bell pepper flakes
- 1 tbsp cajun seasoning
- 1/2 tsp ground white pepper
- 1/4 tsp dried oregano flakes
- 1/2 tsp smoked paprika
- 2 bay leaves
- 1/4 tsp kosher salt
- 1 tsp black pepper, to taste
- 1/4 C water, as needed
- Place a dutch oven or other large, heavy bottomed pot over medium high heat and allow it to preheat for 2 minutes. Add your ground beef and don’t touch it.
- Let that side of the ground beef sear well for a few minutes, then use a wooden spoon to break the ground beef into small chunks. Season with the kosher salt, crack in some black pepper, and let it cook until no pink remains.
- Drain the excess oil and push the meat to the sides of the pan to clear the center. Pour the onions and fresh bell peppers into that empty space and let cook for 1 minute, then stir to combine with the ground beef.
- Reduce the heat to medium and make another clear space at the bottom of the pan and add your garlic. Let it cook for 2 minutes, or until fragrant, then stir everything together again.
- Stir in your rice and all remaining seasonings. Let the rice toast for 3 minutes, then stir in the broth and bay leaves.
- Bring everything to a boil, then reduce the heat to medium low. Cover and simmer over medium low for 10 minutes-15 minutes.
- After 15 minutes stir in the dehydrated bell pepper. Cover and continue to cook for 10 minutes more, or until liquid is fully absorbed. If the rice is not tender but the liquid is gone, just pour in a bit of water, about 1/4 a cup at a time and continue to cook over medium low until it is.
- Once the liquid has absorbed and everything is done, stir and taste. Adjust salt if needed.
- Turn off the stove and cover the pot again to allow the rice to steam for 10 minutes.
- Dassit! Enjoy!
- If the ground beef you’re using is very lean (less than 80/20) add 1 tbsp of oil to the dutch oven while you’re preheating it. Add the meat when the oil is shimmering. Do this if you substitute for any other protein as well.
- Use any cajun seasoning you want, or you can make your own. I have a recipe for it in the video description of my Simple Cajun Chicken Pasta tutorial on YouTube.