Description
Creole Dirty Rice with Ground Beef brings a taste of the South to your kitchen. Quick, easy, and bursting with bold, authentic flavors for dinner tonight.
Ingredients
Scale
- Main Ingredients:
- 1 lb ground beef (80/20 lean)
- 1 ½ cups long grain white rice, rinsed
- 3 cups beef broth
- Aromatics & Veggies:
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- Seasonings & Spices:
- 2 tbsp Creole seasoning (plus more to taste)
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (or more, to taste)
- Finishing Touches:
- ¼ cup fresh parsley, chopped
- 2 green onions, sliced
Instructions
- Brown the Beef, Build the Base:: First things first, get your biggest skillet or Dutch oven heating up over medium-high. Crumble in your ground beef and let it get beautifully browned. We’re looking for that lovely caramelization, not just gray meat! This is where so much flavor begins for our Creole Dirty Rice with Ground Beef. Drain off most of that excess fat, leaving just a tablespoon or two behind for flavor. Honestly, I used to skip this draining step, and the dish would end up a bit greasy. Learn from my mistakes, hon!
- Sauté the Trinity:: Reduce the heat to medium. Toss in your chopped onion, celery, and green bell pepper. This is the ‘holy trinity’ for a reason, it’s the heart of Creole flavor! Sauté them until they soften up and start to smell absolutely amazing – about 5-7 minutes. I love this part, the kitchen just fills with such a comforting aroma. Don’t rush it; letting them get tender is key to a rich, smooth base for your Creole Dirty Rice with Ground Beef. I’ve definitely undercooked them before, and the texture was just off, so take your time here!
- Garlic, Spices, and Tomato:: Now, stir in that minced garlic, Creole seasoning, smoked paprika, and cayenne pepper. Let them cook for just about a minute until fragrant. Oh, the smells! It’s like a little explosion of warmth. Then, add the tomato paste, stirring it in and letting it cook for another minute. This helps deepen its flavor, a little trick I picked up. You want it to get a bit darker, almost caramelized. This step ensures every grain of your Creole Dirty Rice with Ground Beef is infused with deliciousness.
- Introduce the Rice and Broth:: Add your long-grain white rice to the skillet, stirring it well to coat every grain with those delicious spices and beef drippings. Cook for about 2 minutes, letting the rice toast just a bit. This helps it cook up fluffy and prevents stickiness later. Then, pour in the beef broth and bring it to a simmer. Give it a good stir, making sure nothing is sticking to the bottom of the pan. This is where the magic really starts to happen for the Creole Dirty Rice with Ground Beef!
- Simmer to Perfection:: Once simmering, reduce the heat to low, cover the skillet tightly, and let it cook for about 15-20 minutes. Resist the urge to peek! Every time I lift the lid, I feel like I’m sabotaging the rice. The steam needs to stay trapped to cook the rice evenly. You’re looking for the rice to be tender and for most of the liquid to be absorbed. This slow simmer is crucial for developing all those incredible flavors in your Creole Dirty Rice with Ground Beef.
- Fluff and Finish:: Once the rice is cooked, turn off the heat and let it sit, covered, for another 5 minutes. This step is a game-changer for fluffy rice, honestly. Then, gently fluff the Creole Dirty Rice with Ground Beef with a fork. Stir in your fresh parsley and green onions. Taste it, and adjust any seasonings if needed. Sometimes I add a tiny extra pinch of salt or a dash more cayenne if I’m feeling bold. Serve it up and enjoy that delicious, soulful warmth!