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Ground Beef Dirty Rice on a plate
Andrew Fowler

Ground Beef Dirty Rice

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 cups long-grain white rice rinsed and drained
  • 3 cups low-sodium chicken broth
  • 1 tbsp neutral oil
  • 1 lb 85% lean ground beef
  • 4 oz chicken livers trimmed and very finely chopped
  • 1 medium yellow onion finely diced
  • 2 celery ribs finely diced
  • 1 green bell pepper finely diced
  • 3 garlic cloves minced
  • 1 tsp dried thyme
  • 1/2 tsp rubbed sage
  • 1/2 tsp ground white pepper
  • 1/4 tsp cayenne
  • 1/2 tsp fine salt
  • 1/2 cup water
  • 3 scallions thinly sliced

Method
 

  1. Boil rice and 2 1/2 cups broth in a covered saucepan. Cook on low 18 minutes; rest covered off heat 10 minutes.
  2. Heat oil in a large skillet over medium-high. Brown beef 7 to 8 minutes, breaking into small crumbles, until 160°F. Leave about 1 tablespoon fat.
  3. Add liver, onion, celery, and pepper. Cook 8 to 10 minutes, stirring and breaking up liver, until vegetables soften and liver reaches 165°F.
  4. Stir in garlic, thyme, sage, white pepper, cayenne, and salt 1 minute. Add remaining 1/2 cup broth and water; scrape browned bits.
  5. Simmer 4 to 5 minutes until little liquid remains. Fluff rice; gently fold into skillet.
  6. Cook over medium-low 3 minutes, folding once or twice, until rice absorbs juices. Add scallions; serve hot.