Description
A flavorful and comforting Mexican Dirty Rice recipe made with ground beef, aromatic vegetables, and spices, simmered with rice in chicken broth and finished with fresh cilantro and lime wedges. This hearty dish is perfect as a main course or a side, delivering a spicy, savory experience.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium bell pepper, chopped (red or green)
- 1 fresh jalapeño, seeded and minced
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional for extra heat)
- 1 can (14.5 oz) diced tomatoes, drained
- Salt and pepper to taste
Garnish & Serving
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Brown the ground beef: Heat the olive oil in a large skillet over medium heat. Add the ground beef, breaking it up with a wooden spoon, and cook until browned.
- Sauté onions and garlic: Add the chopped onion and minced garlic to the skillet with the beef. Sauté until the onion becomes soft and translucent, about 5 minutes.
- Cook bell pepper and jalapeño: Stir in the chopped bell pepper and minced jalapeño, cooking for an additional 2-3 minutes until the vegetables soften slightly.
- Toast the rice: Add the rice to the skillet and stir well to coat it with the beef and vegetables. Let it toast slightly for about 2 minutes, stirring occasionally.
- Add broth and spices: Pour in the chicken broth, then add chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper. Stir thoroughly to combine all ingredients.
- Simmer rice: Bring the mixture to a boil. Then reduce the heat to low, cover the skillet, and let it simmer for 18-20 minutes or until the rice is fully cooked and has absorbed the broth.
- Incorporate diced tomatoes: Stir in the drained diced tomatoes, cover the skillet again, and cook for an additional 5 minutes to warm the tomatoes through.
- Finish and serve: Fluff the dirty rice with a fork. Garnish with chopped fresh cilantro and serve with lime wedges on the side for squeezing over the rice.
Notes
- For extra heat, leave some seeds in the jalapeño or add more cayenne pepper.
- Use ground turkey or chicken for a leaner version.
- Chicken broth can be substituted with vegetable broth for a different flavor profile.
- Make sure the rice is long-grain for best texture; avoid quick-cooking rice varieties.
- Covering the skillet tightly during simmering traps steam which helps the rice cook evenly.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
