Dirty Rice Recipe

Rinse and cook rice

Rinse 1.5 cups long-grain rice under cold water until the water runs mostly clear to remove excess starch. In a medium saucepan, melt 1 tablespoon butter over medium heat. Add the rinsed rice and toast, stirring, for 1–2 minutes until grains are glossy. Add 3 cups chicken broth and 1/2 teaspoon kosher salt and bring to a boil. Reduce heat to low, cover tightly, and simmer 15 minutes without lifting the lid. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before folding into the meat mixture.

Brown the sausage and ground meat

While the rice cooks, heat 1 tablespoon vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the 8 oz removed-casing sausage, breaking it up with a spoon, and 6 oz ground beef. Cook, stirring and breaking into small pieces, until well browned and no pink remains, about 6–8 minutes. If the mixture releases an excess of fat, spoon off and discard or reserve 1 tablespoon; leave a tablespoon in the pan for flavor.

Cook the mirepoix

Push the browned meat to the side (or remove briefly to a bowl leaving rendered fat). If needed, add up to 1 tablespoon oil. Add 1 cup finely diced yellow onion, 1/2 cup diced green bell pepper, and 1/2 cup diced celery. Cook over medium heat until the vegetables are softened and translucent, about 6–8 minutes.

Add garlic

Add 3 minced garlic cloves and cook 30–45 seconds, stirring, until fragrant but not browned.

Season the mixture

Stir in 1 tablespoon Creole or Cajun seasoning, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1 bay leaf, 1 teaspoon hot sauce if using, and 1/2 teaspoon freshly ground black pepper. Cook and stir 1–2 minutes to bloom the spices. Taste a small bit and add salt to taste (start with 1/4 teaspoon additional kosher salt) — remember the broth used for the rice may already be salty.

Simmer briefly

Reduce heat to low, add 1/4 cup of the cooked rice liquid or 2 tablespoons water if the pan seems dry, and simmer the meat-vegetable mixture 3–5 minutes so flavors meld and any remaining liquid reduces slightly. Remove and discard the bay leaf.

Combine rice and meat

Fold the cooked, fluffed rice into the meat-and-vegetable mixture in the skillet. Use a spatula to break up any large clumps and ensure rice is evenly coated. Heat through on low for 2–3 minutes, stirring, so the rice absorbs flavors. If the mixture seems dry, stir in up to 1 tablespoon butter and a splash (1–2 tablespoons) of chicken broth.

Adjust seasoning and garnish

Taste and adjust seasoning with salt, black pepper, or hot sauce. Stir in 2 tablespoons chopped fresh parsley and 2 tablespoons sliced green onions if using. Serve immediately with an extra sprinkle of parsley on top.