Dirty rice is a rich and filling side dish that infuses fluffy rice with cajun spices, the holy trinity of cooking, and buttery flavor. This recipe cooks U.S.-grown long grain white rice in beef broth and is then tossed into browned sausage to give the rice that classic “dirty” color.
This post is sponsored by USA Rice. All opinions are my own and in my own words. I hope you enjoy! A fun fact: the US rice industry provides over 125,000 critical jobs in rural areas throughout the country, growing roughly 20 billion pounds of rice! Now that’s something we can all get behind.
Dirty Rice
*Servings: 6
Ingredients
- 1 ½ cups U.S.-grown long grain white rice
- 2 cups beef broth
- 2 bay leaves
- 1 tablespoon olive oil
- 1 pound mild ground sausage
- 2 tablespoons butter
- ½ large green bell pepper, diced
- 1 small onion, diced
- 3 celery stalks, diced
- 2 garlic cloves, minced
- 1 teaspoon creole seasoning, such as Tony Chachere seasoning
- ½ teaspoon ground pepper
- Green onions, green parts sliced
- Hot sauce (optional), for serving
Instructions
- In an instant pot add rice, beef broth, and bay leaves. Turn the instant pot on and hit the rice setting. Once the rice time is up, let the instant pot natural release for 20 minutes then turn the vent knob to venting position before removing the rice from the instant pot
- Over medium heat, add olive oil to a skillet. Once oil is hot, add sausage and brown the meat – breaking into crumbles as it cooks, about 5-7 minutes. Move the sausage to the outer edges of the skillet and add butter, let melt. Add in bell pepper, onion, celery, garlic, creole seasoning, and ground pepper. Stir until combined and cook until vegetables are translucent
- Add in rice and gently fold the rice into the sausage mixture, season with salt and pepper to taste. Top with green onions and serve
Dirty Rice
Ingredients
- 1 ½ cups U.S.-grown long grain white rice
- 2 cups beef broth
- 2 bay leaves
- 1 tablespoon olive oil
- 1 pound mild ground sausage
- 2 tablespoons butter
- ½ large green bell pepper, diced
- 1 small onion, diced
- 3 celery stalks, diced
- 2 garlic cloves, minced
- 1 teaspoon creole seasoning, such as Tony Chachere seasoning
- ½ teaspoon ground pepper
- Green onions, green parts sliced
- Hot sauce (optional), for serving
Method
- In an instant pot add rice, beef broth, and bay leaves. Turn the instant pot on and hit the rice setting. Once the rice time is up, let the instant pot natural release for 20 minutes then turn the vent knob to venting position before removing the rice from the instant pot
- Over medium heat, add olive oil to a skillet. Once oil is hot, add sausage and brown the meat – breaking into crumbles as it cooks, about 5-7 minutes. Move the sausage to the outer edges of the skillet and add butter, let melt. Add in bell pepper, onion, celery, garlic, creole seasoning, and ground pepper. Stir until combined and cook until vegetables are translucent
- Add in rice and gently fold the rice into the sausage mixture, season with salt and pepper to taste. Top with green onions and serve
What did you think?