This Shortcut Dirty Rice recipe is a flavorful one-pot meal that’s perfect for Mardi Gras or easy enough for a busy weeknight! It’s packed with bold flavor, a touch of spice, and simple ingredients!
If you’re looking for a quick and tasty dish that’s perfect for Mardi Gras (or any day, really), my Shortcut Dirty Rice recipe is just what you need. It’s a true one-pot meal where everything cooks together—even the rice! That means less cleanup and more flavor as everything simmers and blends beautifully.
Also sometimes called rice dressing, this easy dirty rice recipe is packed with Louisiana flavor, comes together fast, and is super versatile. Let me walk you through what makes this dish so great and how you can tweak it to fit your style!
Why I Use Converted or Parboiled Rice
Let’s start with the rice. It might not seem like a big deal, but using the right kind of rice makes all the difference. For this recipe, I go with converted or parboiled rice—and trust me, it’s a game-changer.
- Perfect Texture: This rice stays light and fluffy, but it also holds up to all the mixing and stirring without turning to mush.
- Easy to Cook: It’s way more forgiving than regular rice. You’re less likely to end up with a pot of glue.
- Better Nutrition: Since parboiled rice holds onto more nutrients during processing, you’re getting a little extra goodness with every bite.
So, if you’ve never tried parboiled rice before, now’s the time!
What is Converted Rice?
Converted, also called parboiled rice, is rice that’s been partially boiled in its husk before being processed. This unique process gives it some great benefits:
- Nutrient Retention: Parboiling pushes nutrients from the outer bran layer into the grain, making it more nutritious than regular white rice.
- Fluffy and Firm: It cooks up fluffy but stays nice and firm, so it doesn’t get mushy. It’s ideal for dishes like dirty rice and jambalaya where texture is key.
- Quick Cooking: The parboiling process reduces cooking time, making it a great option for busy weeknights.
It’s an ingredient that combines the convenience of white rice with some of the health benefits of whole grain rice. Plus, it’s a little more forgiving, which means less stress in the kitchen.
What About Authentic Dirty Rice?
Let’s get real for a minute—authentic dirty rice gets its name from the “dirty” look it gets when you cook it with chicken livers and gizzards. These ingredients give the dish a deep, earthy flavor that’s truly classic. But I’ll admit it: I’m just not a fan of livers and gizzards. They just aren’t my thing.
If you’re into the traditional version, here’s how you can add those ingredients:
Prepping Chicken Livers and Gizzards
- Reduce the ground beef and sausage to 1/2 pound of each.
- Clean the Gizzards: Give them a good rinse under cold water. Cut them open and scrape out any grit or debris you find inside. Trim off any extra fat or tough bits.
- Cook the Gizzards: Boil them in a pot of water for 45 minutes to an hour, until they’re nice and tender. Then chop them up really fine. You can even process them in a food processor or food chopper.
- Cook the Livers: Rinse, pat dry, and sauté them in a hot skillet with a little oil. They only need about 2-3 minutes per side. Chop them up, too.
- Mix It In: Add the chopped livers and gizzards to your rice mixture with the broth as it cooks. They’ll blend right in and give you that more authentic flavor.
If that’s not your thing, no worries! My shortcut version with ground beef and sausage is just as tasty.
Swapping Converted Rice for Regular Long Grain Rice
If you don’t have converted or parboiled rice on hand, you can absolutely use regular long-grain rice instead. Just keep in mind that you’ll need to adjust the liquid ratio and extend the cook time by about 5 minutes. Here’s how:
- Swap the 2 cups of parboiled rice with 2 cups of regular long-grain rice.
- Increase the chicken broth from 3 1/2 cups to 4 cups.
The extra liquid ensures the regular rice cooks through properly, so you still end up with perfectly tender and flavorful rice. Everything else in the recipe stays the same, and you’ll still have a delicious one-pot meal to enjoy.
Let’s Celebrate Mardi Gras
This Shortcut Dirty Rice is perfect for bringing a little Mardi Gras magic to your dinner table. Whether you stick with the easy version or go all-in with livers and gizzards, you’ll have a dish that’s packed with New Orleans flavor and ready to impress. So grab your beads, turn up some zydeco music, and let the good times roll!
Recipe Card
Shortcut Dirty Rice
Ingredients
- 1 tablespoon bacon grease (or another neutral oil like vegetable oil)
- 1 large yellow onion (diced – about 2 cups)
- 1 large green bell pepper (seeded and diced – about 1 cup)
- 2 ribs celery (diced – about 1/2 cup)
- 2 cloves garlic (minced)
- 1 pound lean ground beef
- 1 pound ground sausage (like Jimmy Dean or Tennessee Pride)
- 1 teaspoon Creole or Cajun seasoning (or more to taste)
- 2 cups converted or parboiled rice
- 3 1/2 cups beef broth
- salt
- pepper
- 3 green onions (sliced thin)
Instructions
- Heat the bacon grease in a large skillet or large dutch oven with a tight-fitting lid over medium heat.
- Add the onion, pepper, and celery to the skillet. Cook, stirring often, until the onions are translucent – about 3 minutes. Add the garlic and cook until fragrant, being cautious not to burn – about 1 minute.
- Add the ground beef and sausage. Season lightly with creole seasoning, then increase the heat to medium-high. Cook, stirring frequently, and breaking up the meat with a wooden spoon. Cook until meat begins to brown – about 8 minutes. Drain away excess fat – if desired.
- Add the uncooked rice and stir to combine. Stir frequently to toast the rice in the rendered fat – about 5 minutes. Slowly add the broth. Add salt and pepper to taste. Bring to a boil, reduce to a simmer, and cover tightly. Cook 20 to 25 minutes, stirring a few times, or until the rice is tender to your liking. Add more creole seasoning or salt and pepper to taste. Garnish with sliced green onions, if desired.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Cheryl Suddeth
I cook for nine people every evening, six adults and three kids (8,10, & 14). Pleasing all is impossible! I cooked dirty rice using your recipe two nights ago, mainly because I like dirty rice. I had enough other food to feed everyone, but believe it or not the dirty rice recipe was the star of the night. Of course I knew all the adults would love it, but I was pleasantly surprised when all three kids ate not one, but two helpings. This recipe goes in my special recipe box. (There’s really no such thing, but you get my drift!) This hearty recipe will most likely be on my two week rotation of meals. Thanks Stacey for your wonderful recipes and I love watching you every Sunday morning on “Simply Southern.”
Hey there! I’m so glad to hear the dirty rice was a hit with everyone—especially the kids! It’s always great when a recipe can please such a diverse crowd. Thanks for sharing your experience, and I appreciate the kind words! Happy cooking, and I hope the dirty rice continues to be a star in your kitchen!
personal recipe book
Looks like a delicious and easy take on Dirty Rice! I love the simplicity of this recipe, and using parboiled rice is a great tip. Perfect for a quick weeknight meal—can’t wait to try it.
Thanks so much! Hope you enjoy it!
Louis
I have a question How can you call it “Dirty Rice without the chicken liver & gizzards???
Looks like you made a simple Cajun flavored rice dressing, to me….
My family & I enjoy most of your recipes, they defiantly have a Delicious Southern flavor
Thanks for your comment! I totally get where you're coming from—traditional Dirty Rice does usually include chicken liver and gizzards. I went for a more simplified version here to make it accessible for everyone, but feel free to add them in to get that authentic flavor. I'm really glad y'all enjoy the recipes, and I appreciate your feedback!
Debbi
“Laisse les bons moments rouler!”
Great short cut without the liver & gizzard!
Thanks…….
Debbi
Oops!
“Laissez les bons temps rouler”
Not moments! I hate autocorrect!
Hope you’ll enjoy it, Debbi!