Dirty Rice with Ground Beef is a beloved Southern classic that brings comfort, bold flavors, and hearty satisfaction all in one pot. Traditionally originating from Louisiana Creole cuisine, dirty rice earned its name from the rich, dark color it takes on when cooked with ground meat, aromatic vegetables, and a blend of robust spices. Historically, the dish was made with chicken livers and gizzards, lending both flavor and that signature “dirty” appearance. Today, it’s commonly made with ground beef, making it more accessible while still packing a ton of flavor.
This version of dirty rice is a full meal on its own—meaty, savory, and spiced just right. It’s perfect for a busy weeknight, a cozy weekend dinner, or even a casual gathering. Plus, it’s all cooked in one pot, which means less cleanup and more time to savor every bite. Whether you’re a fan of Southern cooking or just discovering its soul-satisfying charm, this recipe will surely become a staple in your kitchen.
Let’s dive into the magic of making Dirty Rice with Ground Beef—from the foundation of vegetables and aromatics to the final fluff of tender, seasoned rice.
Ingredients:
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1 tablespoon olive oil
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1 pound ground beef
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1 small onion, finely diced
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1 green or red bell pepper, diced
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2 celery stalks, diced
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2 garlic cloves, minced
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1 ½ cups long-grain white rice (uncooked)
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3 cups chicken broth
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1 teaspoon smoked paprika
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1 teaspoon dried thyme
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1 teaspoon Cajun seasoning (adjust to taste)
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½ teaspoon ground black pepper
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Optional: Green onions, chopped, for garnish
Preparation:
Step 1: Brown the Beef
Start by heating 1 tablespoon of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add 1 pound of ground beef and cook until fully browned, using a spoon or spatula to break up the meat into crumbles as it cooks. This should take about 5–7 minutes. Once browned, drain off excess fat if needed to prevent greasiness.
Step 2: Sauté the Vegetables
To the same skillet with the browned beef, add your diced onion, bell pepper, and celery stalks. Sauté the mixture for 3 to 5 minutes, stirring frequently, until the vegetables soften and release their natural aroma. Add in the minced garlic and continue cooking for another minute until fragrant. This step creates the flavorful base known in Creole cuisine as the “Holy Trinity” — onion, bell pepper, and celery.
Step 3: Toast the Rice
Stir in 1½ cups of uncooked long-grain white rice, coating it in the flavorful mixture of beef and vegetables. Cook for 1 to 2 minutes, just enough to lightly toast the rice. This step enhances the depth of flavor and helps the rice absorb the spices and broth more fully.
Step 4: Add Seasonings and Broth
Next, season the mixture with 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1 teaspoon Cajun seasoning, and ½ teaspoon ground black pepper. Mix well to distribute the spices evenly. Pour in 3 cups of chicken broth and bring everything to a boil over medium-high heat. Give the mixture one final stir to ensure nothing is sticking to the bottom.
Step 5: Simmer Until Done
Once boiling, reduce the heat to low and cover the skillet with a tight-fitting lid. Let it simmer gently for 18–20 minutes, or until the rice is tender and all the liquid has been absorbed. Avoid lifting the lid during cooking, as steam is essential for proper rice texture. When done, remove the pot from heat and let it sit for 5 minutes before uncovering.
Step 6: Fluff and Serve
Uncover and fluff the rice gently with a fork to separate the grains. Garnish with chopped green onions if desired. Serve hot, directly from the skillet. It’s a full meal that’s bursting with flavor and heartiness.
Variation
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Spicier Version: Add chopped jalapeños or a few dashes of hot sauce to the vegetable sauté for extra heat.
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Original Cajun Style: Substitute ground beef with chopped chicken livers or gizzards for a more traditional taste.
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Vegetarian Dirty Rice: Replace beef with plant-based ground meat and use vegetable broth.
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Add More Veggies: Mix in corn, mushrooms, or peas for more texture and color.
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Cheesy Dirty Rice: Stir in shredded cheddar or pepper jack cheese before serving for a gooey twist.
COOKING Note:
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Use long-grain rice for the best texture—it stays fluffy and doesn’t clump.
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Letting the rice sit covered for 5 minutes after cooking allows any remaining steam to finish the job and prevents mushiness.
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Be mindful of the salt content in the broth and Cajun seasoning to avoid over-salting.
Serving Suggestions:
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As a main dish: Serve alongside cornbread or a simple green salad.
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As a side: Pair with fried chicken, grilled sausage, or blackened fish.
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For leftovers: Reheat in a skillet with a splash of broth or water. It can even be stuffed into bell peppers and baked for a fun twist.
Tips:
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Chop all vegetables evenly for uniform cooking.
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Don’t skip the step of toasting the rice—it builds flavor!
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If your rice is still firm after 20 minutes, add a few tablespoons of warm broth and continue cooking covered.
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Want extra smoky flavor? Add a pinch of chipotle powder or use andouille sausage instead of ground beef.
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Double the batch and freeze half—it reheats well and makes for a perfect meal prep option.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Nutritional Information (Per Serving):
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Calories: ~450 kcal
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Protein: 20–25g
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Sodium: ~600 mg (varies with broth and seasoning)
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Carbohydrates: ~40g
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Fat: ~20g
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Fiber: ~2g
FAQs
Can I make this dish ahead of time?
Yes! Dirty rice reheats beautifully. Store it in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Is this dish spicy?
It can be! Cajun seasoning has a bit of kick, but you can adjust it to taste. Omit the spicy elements for a milder version.
Can I use brown rice instead of white?
Yes, but increase the cooking time and broth amount. Brown rice typically takes 40–45 minutes to cook and requires more liquid.
What’s the best meat substitute for a vegetarian version?
Try lentils, mushrooms, or plant-based ground meat alternatives like Beyond Meat or Impossible Ground.
Can I use other proteins besides ground beef?
Absolutely! Ground turkey, chicken, or even chopped andouille sausage are delicious substitutions.
Conclusion
Dirty Rice with Ground Beef is the perfect example of how simple ingredients can come together to create something incredibly flavorful and comforting. It’s a soul-warming dish that captures the essence of Southern cooking—earthy, bold, and satisfying. From the browning of the beef to the rich simmer of seasoned rice, each step brings out deeper layers of taste and texture. Whether you stick with the classic or put your own twist on it, this dish never fails to impress.
Make it for a weeknight dinner, serve it at your next family gathering, or bring it to a potluck—it’s guaranteed to be a hit. One bite, and you’ll understand why this humble dish has stood the test of time in Southern kitchens.
Print
Dirty Rice with Ground Beef
- Total Time: 35 minutes
Ingredients
Ingredients:
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1 tablespoon olive oil
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1 pound ground beef
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1 small onion, finely diced
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1 green or red bell pepper, diced
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2 celery stalks, diced
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2 garlic cloves, minced
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1 ½ cups long-grain white rice (uncooked)
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3 cups chicken broth
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1 teaspoon smoked paprika
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1 teaspoon dried thyme
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1 teaspoon Cajun seasoning (adjust to taste)
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½ teaspoon ground black pepper
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Optional: Green onions, chopped, for garnish
Instructions
Start by heating 1 tablespoon of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add 1 pound of ground beef and cook until fully browned, using a spoon or spatula to break up the meat into crumbles as it cooks. This should take about 5–7 minutes. Once browned, drain off excess fat if needed to prevent greasiness.
To the same skillet with the browned beef, add your diced onion, bell pepper, and celery stalks. Sauté the mixture for 3 to 5 minutes, stirring frequently, until the vegetables soften and release their natural aroma. Add in the minced garlic and continue cooking for another minute until fragrant. This step creates the flavorful base known in Creole cuisine as the “Holy Trinity” — onion, bell pepper, and celery.
Stir in 1½ cups of uncooked long-grain white rice, coating it in the flavorful mixture of beef and vegetables. Cook for 1 to 2 minutes, just enough to lightly toast the rice. This step enhances the depth of flavor and helps the rice absorb the spices and broth more fully.
Next, season the mixture with 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1 teaspoon Cajun seasoning, and ½ teaspoon ground black pepper. Mix well to distribute the spices evenly. Pour in 3 cups of chicken broth and bring everything to a boil over medium-high heat. Give the mixture one final stir to ensure nothing is sticking to the bottom.
Once boiling, reduce the heat to low and cover the skillet with a tight-fitting lid. Let it simmer gently for 18–20 minutes, or until the rice is tender and all the liquid has been absorbed. Avoid lifting the lid during cooking, as steam is essential for proper rice texture. When done, remove the pot from heat and let it sit for 5 minutes before uncovering.
Uncover and fluff the rice gently with a fork to separate the grains. Garnish with chopped green onions if desired. Serve hot, directly from the skillet. It’s a full meal that’s bursting with flavor and heartiness.
Notes
COOKING Note:
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Use long-grain rice for the best texture—it stays fluffy and doesn’t clump.
-
Letting the rice sit covered for 5 minutes after cooking allows any remaining steam to finish the job and prevents mushiness.
-
Be mindful of the salt content in the broth and Cajun seasoning to avoid over-salting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~450 kcal
- Sodium: ~600 mg (varies with broth and seasoning)
- Fat: ~20g
- Carbohydrates: ~40g
- Fiber: ~2g
- Protein: 20–25g