Ann's Dirty Rice Recipe - Allrecipes.com
Ann's Dirty Rice Recipe
  • READY IN 40 mins

Ann's Dirty Rice

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

Directions

  1. 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.
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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.

 
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 . . .

 
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).

 
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!

 
Apr 01, 2010

Amazing! I added garlic + tomatoes.

 
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.

 
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.

 
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!

 

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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.

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