Classic Dirty Rice
Classic Dirty Rice
Ingredients
For the Rice
- 4 cups chicken stock
- 2 cups long-grain white rice, rinsed
For the Meat and Vegetables
- 1 pound ground Italian sausage
- 1 white onion, medium, diced
- 1 red bell pepper, medium, diced
- 1 green bell pepper, medium, diced
- 2 stalks celery, diced
- 1 jalapeño, small, seeded and diced
- 3 cloves garlic, minced
- 1 tablespoon Cajun seasoning, or to taste
- 1 teaspoon fresh thyme, chopped, or 1/2 teaspoon dried Italian herbs
Instructions
- 1
Prepare the rice: In a medium pot, bring the chicken stock to a rolling boil over high heat. Add the rinsed white rice, stir once, then immediately reduce the heat to low, cover the pot, and cook for 15 to 18 minutes, or until all the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 20 min
- 2
Brown the sausage: While the rice is cooking, heat a large skillet over medium-high heat. Add the ground Italian sausage and cook, breaking it up with a spoon, until it is fully browned and no pink remains, about 8 to 10 minutes. Drain off any excess fat from the skillet.
⏱️ 10 min
- 3
Sauté the vegetables: Add the diced white onion, red bell pepper, green bell pepper, celery, and jalapeño to the skillet with the browned sausage. Sauté for 7 to 10 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 10 min
- 4
Season the mixture: Stir in the Cajun seasoning and chopped fresh thyme (or dried Italian herbs) into the meat and vegetable mixture. Cook for 1 minute more, allowing the flavors to meld.
⏱️ 2 min
- 5
Combine and serve: Add the cooked and fluffed rice to the skillet with the seasoned meat and vegetable mixture. Gently fold all the ingredients together until well combined. Serve hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Dirty Rice
Ingredients
For the Rice
- 4 cups chicken stock
- 2 cups long-grain white rice, rinsed
For the Meat and Vegetables
- 1 pound ground Italian sausage
- 1 white onion, medium, diced
- 1 red bell pepper, medium, diced
- 1 green bell pepper, medium, diced
- 2 stalks celery, diced
- 1 jalapeño, small, seeded and diced
- 3 cloves garlic, minced
- 1 tablespoon Cajun seasoning, or to taste
- 1 teaspoon fresh thyme, chopped, or 1/2 teaspoon dried Italian herbs
Instructions
- 1
Prepare the rice: In a medium pot, bring the chicken stock to a rolling boil over high heat. Add the rinsed white rice, stir once, then immediately reduce the heat to low, cover the pot, and cook for 15 to 18 minutes, or until all the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 20 min - 2
Brown the sausage: While the rice is cooking, heat a large skillet over medium-high heat. Add the ground Italian sausage and cook, breaking it up with a spoon, until it is fully browned and no pink remains, about 8 to 10 minutes. Drain off any excess fat from the skillet.
⏱️ 10 min - 3
Sauté the vegetables: Add the diced white onion, red bell pepper, green bell pepper, celery, and jalapeño to the skillet with the browned sausage. Sauté for 7 to 10 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 10 min - 4
Season the mixture: Stir in the Cajun seasoning and chopped fresh thyme (or dried Italian herbs) into the meat and vegetable mixture. Cook for 1 minute more, allowing the flavors to meld.
⏱️ 2 min - 5
Combine and serve: Add the cooked and fluffed rice to the skillet with the seasoned meat and vegetable mixture. Gently fold all the ingredients together until well combined. Serve hot.
⏱️ 3 min