Dirty Rice with Ground Beef

To enrich the flavor and stay true to tradition (optional enhancements):
• ½ cup diced celery (adjust as desired; part of the “holy trinity”)
• 3 cloves garlic, minced
• 1 ½ to 2 cups cooked long‑grain white rice (or uncooked if cooking with broth)
• 2 to 3 cups chicken or beef broth
• Cajun seasoning, or a blend of spices: paprika, thyme, oregano, cayenne pepper, black pepper, bay leaves
• Salt, to taste
• Optional: chicken livers, ground pork or sausage for authenticity
• Garnishes: chopped parsley, green onions, hot sauce

step‑by‑step instructions Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the ground beef and cook until fully browned, breaking it into small pieces. If using organ meat (such as chicken livers), add it now and sauté until cooked through—this enhances the traditional flavor depth. Remove meats briefly to clear the pot; optionally drain excess fat. In the same pot, add diced onion, bell pepper (and celery if used) and sauté until softened—about 5–10 minutes, depending on your pan and settings. Add minced garlic and cook for about 1 minute until fragrant; stir in Cajun seasoning (or your spice blend), including paprika, oregano, thyme, cayenne, black pepper, and bay leaves. Return the browned meat (and any juices) to the pot. If using uncooked rice, stir in and coat it with spice mixture; otherwise, add cooked rice later. Pour in broth—enough to cover rice if uncooked, usually 2 to 3 cups—and bring to a boil. Reduce heat to low, cover the pot, and simmer until rice is tender and has absorbed most of the liquid—typically around 15–20 minutes. Remove from heat, discard bay leaves, fluff the rice with a fork, gently stir to combine ingredients, and let stand for a few minutes for flavors to meld. Garnish with chopped parsley, green onions, and a splash of hot sauce if desired. Serve hot as a robust side or a full meal with the bold flavors of Southern cooking.