READY IN 40 mins

Ann's Dirty Rice

Read Reviews (116)

"Quick and easy dinner. A family favorite. This was my mother's recipe. In my humble opinion she was the best cook ever. This recipe is very versatile and can be seasoned so many different ways. Please feel free to try your own favorite seasoning combinations. My two boys who are now 27 and 31 and my husband request this simple dinner frequently and I have taught the boys to make it but they say mine tastes different. I love to cook and they love to eat. This is such a simple recipe and I usually double so they have plenty to take home with them. It heats up well." — Ann

Directions

Heat a large skillet over medium-high heat and stir in the ground beef, onion, green and red peppers, beef bullion, salt, seasoned salt, and pepper. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the water and rice. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

Kitchen-Friendly View

PREP 10 mins
COOK 30 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 01, 2010

This is a good base recipe, easy to work with and make the way you want. I added a can of red beans, some garlic powder, Adobo seasoning and a couple of dashes of cayenne. I also used brown rice instead of white. Very easy and inexpensive! Thanks for sharing.

—neska

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Most Helpful Critical Review

Apr 20, 2010

This was okay, but unexciting. Paula Dean's is much better. She uses bulk pork sausage and chicken livers with parsley and celery. I recommend Paula's, it's much tastier. Mmmmm . . .

—Dee

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155 Ratings

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Jan 15, 2010

My mom makes something like this as well. She started out making it in college since the base is rice so it is very cheap and you can make a lot to keep in the fridge for the week. Try switching the veggies up (carrots, celery, and corn taste great in it!) and adding some shredded cheese (I use cheddar).

—Brittygreeneyes

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Feb 16, 2010

We really enjoyed this one skillet meal! It's a great versatile recipe! I only had 1/2 a red bell pepper, so I added chopped carrots and some frozen kernel corn to make up for it. I added spices like cayenne pepper, oregano, & paprika for additional flavor. I also substituted beef broth for the bouillon granules & water. I used 1/2 cup of the beef broth to simmer with the browned beef & veggies while I cooked the rice separately in 1 1/2 cups of the beef broth, then added the rice to the skillet at the end so that I didn't end up with overcooked rice. It worked out well! We like to sprinkle some tobasco on top for an extra kick!

—TTV78

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Jan 11, 2010

If you like a tiny bit of bite, substitute diced Andouille sausage for ground beef. It becomes a medium-mild and inexpensive "poor man's jambalaya," missing the obvious seasonings, blackened chicken and shrimp/crawdads, of course.

—Dave L

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Apr 01, 2010

Amazing! I added garlic + tomatoes.

—Jud

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Jan 13, 2010

This is a great recipe that my mother used to make also. It was one of those family favorites and a staple in our home. The only difference was that she didn't put in the bell peppers but did add some garlic. Also she sometimes added chopped tomatoes too. Great recipe.

—Laura

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Jan 19, 2010

Great recipe!!! What a quick, easy and budget friendly dish! I didn't have any green or red peppers so I used a can of drained zesty jalapeño diced tomatoes and added water to the liquid to measure just over 2 cups and didn't add any salt since my tomatoes were seasoned. I will make with peppers this summer when I can pick them fresh out of my garden. I am definitely adding this to my normal dinner rotation! Thanks Ann!

—ToriAthensGA

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Nutrition

Calories
439 kcal
22%

Carbohydrates
43.3 g
14%

Cholesterol
70 mg
23%

Fat
18.3 g
28%

Fiber
2.3 g
9%

Protein
23.1 g
46%

Sodium
701 mg
28%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ann's Dirty Rice

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 439
Calories from Fat: 164

% Daily Value *
Total Fat 18.3g 28 %
Saturated Fat 7.1g 36 %
Cholesterol 70mg 23 %
Sodium 701mg 28 %
Potassium 456mg 13 %
Total Carbohydrates 43.3g 14 %
Dietary Fiber 2.3g 9 %
Protein 23.1g 46 %
** Sugars 3.4g
Vitamin A 21 %
Vitamin C 107 %
Calcium 5 %
Iron 43 %
** Thiamin 34 %
Niacin 87 %
Vitamin B6 29 %
Magnesium 14 %
Folate 76 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.