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Creole Hamburger Dirty Rice Bake
Andre Lewis

Creole Hamburger Dirty Rice Bake

Ground beef replaces the traditional mixed meats in this practical dirty-rice casserole. The trinity of onion, celery and pepper gives the rice its backbone, while paprika, thyme and cayenne bring measured warmth. Parboiled rice stays separate and dependable through the covered bake.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 pounds 85% lean ground beef
  • 1 medium yellow onion diced
  • 2 celery ribs diced
  • 1 green bell pepper diced
  • 3 garlic cloves minced
  • 1 1/2 cups parboiled long-grain rice rinsed
  • 3 cups low-sodium beef broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish.
  2. Brown the beef, onion, celery and bell pepper in a large skillet until the beef is cooked and the vegetables soften. Drain excess fat and add garlic for 30 seconds.
  3. Stir in paprika, thyme, oregano, cayenne, salt and pepper, then transfer the mixture to the dish.
  4. Add the rinsed rice and broth and stir evenly. Cover tightly with foil.
  5. Bake for 45 to 50 minutes, until the rice is tender. Rest covered for 10 minutes, then fluff and serve.