Description
Creole Dirty Rice with Ground Beef: Master my authentic, flavorful recipe! Easy steps & personal tips for a comforting family meal.
Ingredients
Scale
- Creole Dirty Rice Base:
- 1 lb lean ground beef (80/20 preferred)
- 1 ½ cups long-grain white rice, rinsed
- 3 cups beef broth
- Aromatics & Flavor Builders:
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced (or more, if you’re like me!)
- 2 tbsp tomato paste
- 2 tbsp Creole seasoning (your favorite brand)
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 tbsp Worcestershire sauce
- ½ tsp hot sauce (like Tabasco, or to taste)
- Finishing Touch:
- ¼ cup fresh parsley, chopped
Instructions
- Brown the Beef:: First things first, get your biggest skillet or Dutch oven hot over medium-high heat. Toss in that ground beef and break it up with a spoon. You want it beautifully browned, no gray bits here! This is where you build that foundational flavor for your Creole Dirty Rice with Ground Beef, so don’t rush it. Drain off most of the grease, but leave a little behind—it’s flavor, baby! I learned this the hard way after draining too much once, and the dish lost some richness.
- Sauté the Trinity:: Now, reduce the heat to medium. Add your chopped onion, bell pepper, and celery to the skillet with the beef. This is your “Holy Trinity” working its magic! Stir them around, letting them soften and get fragrant, about 5-7 minutes. You’ll start to smell that sweet, savory aroma filling your kitchen—that’s the good stuff! Don’t let them burn, though; a gentle sizzle is what we’re after for perfect Creole Dirty Rice.
- Build the Flavor Base:: Time for the garlic and tomato paste! Stir them into the veggies and beef, cooking for just a minute until fragrant. Oh, that smell! Then, sprinkle in your Creole seasoning, salt, and black pepper. Give it a good stir, letting those spices toast a bit, about 30 seconds. This step is crucial for really deepening the flavors of your Creole Dirty Rice with Ground Beef. Don’t skip it, or your rice might taste a bit… flat, I’ve found.
- Add Rice and Liquids:: Pour in your rinsed long-grain rice, beef broth, Worcestershire sauce, and a dash of hot sauce. Give it a really good stir, making sure everything is combined and the rice is submerged. Bring the mixture to a boil, then immediately reduce the heat to low. This is where the rice starts to absorb all those wonderful flavors. I always make sure the heat is super low, or I end up with burned bottoms!
- Simmer to Perfection:: Cover the skillet tightly with a lid and let it simmer for 20-25 minutes. No peeking! Seriously, resist the urge. That steam is doing important work, cooking the rice evenly. After about 20 minutes, check if the liquid is absorbed and the rice is tender. If it’s still a bit firm, add a tablespoon or two more broth and cook for another 5 minutes. This patience makes for fluffy Creole Dirty Rice.
- Fluff and Serve:: Once the rice is cooked, turn off the heat and let it sit, still covered, for another 5-10 minutes. This little rest makes the rice even fluffier. Then, gently fluff it with a fork. Stir in that fresh parsley for a burst of color and freshness. Taste and adjust seasonings if needed – sometimes it just needs a little extra salt or a tiny bit more hot sauce. Now, your Creole Dirty Rice with Ground Beef is ready to make everyone happy!