Mardi Gras Dirty Rice Beef (Printer-friendly)
Hearty Louisiana-style rice with seasoned beef, vegetables, and bold spices for festive meals.
# What You'll Need:
→ Meats
01 - 14 oz ground beef (80/20 blend)
02 - 3.5 oz chicken livers, finely chopped
→ Vegetables
03 - 1 medium onion, finely diced
04 - 1 green bell pepper, finely diced
05 - 2 celery stalks, finely diced
06 - 2 cloves garlic, minced
07 - 2 green onions, sliced
08 - 1 small jalapeño, seeded and minced
→ Rice & Liquids
09 - 1 cup long-grain white rice, rinsed
10 - 2 cups chicken broth
11 - 1 tablespoon vegetable oil
→ Spices & Seasonings
12 - 1½ teaspoons Cajun seasoning
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon dried thyme
15 - ¼ teaspoon cayenne pepper
16 - 1 bay leaf
17 - Salt and freshly ground black pepper
→ Garnish
18 - Fresh parsley, chopped
19 - Sliced green onions
# How to Prepare:
01 - Heat vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering.
02 - Add ground beef and chicken livers. Cook, breaking up meat with a wooden spoon, until browned and cooked through, 5–7 minutes. Drain excess fat if needed.
03 - Add onion, green bell pepper, celery, and jalapeño. Sauté for 5 minutes until vegetables are softened and fragrant.
04 - Stir in garlic and cook for 1 minute until fragrant, being careful not to burn.
05 - Add rice, Cajun seasoning, paprika, thyme, cayenne pepper, bay leaf, salt, and pepper. Stir well to coat rice and vegetables evenly with spices.
06 - Pour in chicken broth and bring to a rolling boil.
07 - Reduce heat to low, cover tightly, and simmer for 18–20 minutes until rice is tender and liquid is fully absorbed.
08 - Remove from heat. Discard bay leaf. Fluff rice with a fork and stir in sliced green onions. Taste and adjust seasoning as needed.
09 - Transfer to serving dish and garnish with chopped parsley and extra green onions. Serve hot with hot sauce on the side.
# Expert Advice:
01 -
- The chicken livers melt into the background creating this insanely rich savory base that no one can quite identify but everyone keeps going back for
- Its one of those rare dishes that actually tastes better the next day, making it perfect for feeding a crowd or meal prep
02 -
- Rinse your rice until the water runs completely clear, I learned this the hard way after serving gummy rice to my in laws
- Do not skip the chicken livers even if you think you hate them, they dissolve into the background and make the dish taste restaurant quality
03 -
- Let the rice rest covered for 5 minutes off the heat before fluffing, this redistribution of moisture makes all the difference
- Taste your Cajun seasoning first since brands vary wildly in salt content, you can always add more but you cannot take it back