Old-Fashioned Dirty Rice

Old Fashioned Dirty Rice is a classic Southern dish that brings together perfectly cooked rice and seasoned meat to create a flavorful meal that stands out on its own or complements any main course. Rooted in a mix of French and African culinary traditions, this recipe has been a cherished part of my own family dinners, evoking warm memories of shared plates and hearty conversation. The way the rice picks up the spices and meats to turn a light brown makes it visually inviting and deeply satisfying.

I first tried this recipe when a friendly Cajun neighbor shared it with me. The smoky, spicy kick and the tender texture won me over instantly. Now it’s a go to when I want something comforting and full of Southern soul.

Ingredients

• Long grain rice: Brings a fluffy texture. Rinse it thoroughly to remove excess starch for nongummy results
• Beef broth: Adds a rich depth of flavor to the rice as it cooks
• Canola oil: Is perfect for sautéing because of its neutral flavor and high smoke point
• Lean ground beef: Offers a hearty base for the meat component choose fresh beef for the best taste
• Chicken gizzards: Are traditional and lend an authentic earthy flavor but they can be omitted if preferred
• Green bell pepper: Provides a sweet crunch and color contrast pick firm shiny peppers with no blemishes
• Sweet onion and garlic: Are the aromatic backbone that build the flavor foundation
• Celery seed: Adds a subtle herbal note characteristic of creole seasoning blends
• Creole seasoning: Is the complex spice mix that delivers that classic Cajun heat and flavor
• Onion powder: Enhances overall savoriness
• Cayenne pepper: Brings a necessary spicy kick adjust to taste for heat preference
• Ground black pepper: Adds sharpness and rounds out the spices
• Water: Is used to balance the dish when mixing rice and seasonings together
• Green onion for garnish: Adds a fresh mild onion flavor and brightens the presentation

Instructions

Sauté the Aromatics and Meat:

Add canola oil to a large 12inch skillet and heat over medium flame until shimmering. Add lean ground beef, chicken gizzards if using, chopped green bell pepper, diced sweet onion, and minced garlic. Cook while stirring frequently for about 8 to 10 minutes until the meat is browned and vegetables are softened. This step builds the flavor base and cooks off moisture from the ingredients.

Prepare the Rice:

While sautéing thoroughly rinse long grain rice until the water runs clear to remove starch that can cause gumminess. Transfer the rinsed rice to a pot and pour in beef broth. Bring to a boil quickly then reduce heat to simmer and cover tightly. Allow rice to cook for 20 minutes undisturbed to absorb all the broth and become tender and fluffy.

Combine Ingredients and Season:

After the rice is fully cooked add it along with water, celery seed, creole seasoning, onion powder, cayenne pepper, and ground black pepper to the skillet with the cooked meat and vegetables. Stir everything together gently and heat over medium for a few minutes until the flavors blend and the dish is warmed through thoroughly.

Garnish and Serve:

Remove skillet from heat and sprinkle generously with chopped green onions. Serve the dirty rice piping hot as a satisfying side dish or a meal on its own.

My favorite part of this dish is the creole seasoning, a spice blend that carries so many layers of history and taste in one spoonful. Making dirty rice always reminds me of the Cajun neighbor who generously shared this recipe and the story behind it a beautiful blend of culture and community served on a plate.

Storage Tips

Store leftovers in an airtight container and refrigerate for up to four days. When reheating add a splash of water to keep the rice moist. You can freeze portions in a sealed container for up to three months and thaw overnight in the fridge before warming.

Ingredient Substitutions

Ground sausage or Andouille sausage can replace ground beef and gizzards for a smoky spicy twist. If you prefer a vegetarian option omit meat entirely and add sautéed mushrooms or textured vegetable protein to maintain richness. Using chicken broth instead of beef broth offers a lighter flavor but still delicious results.

Serving Suggestions

Dirty Rice is perfect alongside fried chicken collard greens or black eyed peas. It can also be used as a filling for stuffed peppers or served atop a bed of sautéed greens for a low carb approach. Garnish with sliced green onions or fresh parsley for added color and brightness.

This Old Fashioned Dirty Rice is a robust comforting dish that comes together quickly and stores well. Adjust spices to taste and enjoy as a satisfying meal or side.

FAQs About This Recipe

→ Do I have to use chicken gizzards?

Chicken gizzards add authentic flavor and texture, but can be omitted or replaced with ground sausage if preferred.

→ Why rinse the rice before cooking?

Rinsing rice removes surface starch, preventing a gummy texture and ensuring each grain remains separate and fluffy.

→ Can I substitute the meats used?

Yes, ground sausage or andouille can be used as alternatives to ground beef and gizzards for different flavor profiles.

→ How should leftovers be stored?

Cool completely, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.

→ Is Dirty Rice the same as Cajun rice?

Dirty Rice, also called Cajun rice, originates from Acadian and African culinary influences, combining spices with meat and rice.