“Not So Dirty” Dirty Rice
This “Not So Dirty” Dirty Rice is my take on the classic Creole dish. I’m a fan of the classic but I know that some people might be put off by the liver in it. So I wanted to create a quick and easy “fake out” that is approachable and yet delicious. You really can’t go wrong with this one! I love that it uses ground beef for a more economical and like I said before, approachable take on a classic dish. I make this one very often in my house!
“Not So Dirty” Dirty Rice
This “Not So Dirty” Dirty Rice is my take on the classic dirty rice from Louisiana. If you're not so keen on the classic try this one!
Servings: 6
Equipment
- Skillet
Ingredients
- 1 tablespoon olive oil
- 1 pound ground sirloin
- 1 small yellow onion finely minced
- 1 small green bell pepper finely minced
- 2 stalks of celery finely minced
- 1 garlic clove minced
- 1 teaspoon Kosher salt
- 2 teaspoons coarse ground black pepper
- ½ teaspoon crushed red pepper flakes
- 2 cups cooked white rice
- ¼ cup fresh parsley chopped
- 3 scallions thinly sliced
Instructions
- Place a large skillet over high heat with the oil. Once hot, add the ground sirloin and cook, breaking up with a wooden spoon, until browned and beginning to crisp. If any moisture develops in the pan, continue to cook until it has completely evaporated.
- Stir in the onion, bell pepper, celery and garlic and cook until softened, about 5 minutes longer. Season with salt, pepper and red pepper flakes. Stir in the cooked rice until evenly combined and cook until warmed through. Give it a taste and adjust seasoning accordingly, adding more salt or pepper as needed. Garnish with parsley and scallions before serving. Enjoy!
