mexican dirty rice recipe

Written ByJenny Smyth Posted on
mexican dirty rice recipe
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The Best mexican dirty rice recipe

I’m so excited to share my Mexican Dirty Rice recipe with you all today! This dish is a staple in our household, and I just know it’ll become one in yours too. I first discovered dirty rice on a family trip to the Southwest, where it’s a common side dish at Tex-Mex restaurants.

The combination of flavors and textures was love at first bite – the crispy rice, the spicy kick from the peppers, and the savory flavor of the meat. My kids just devour this stuff, and I’m always happy to have leftovers for lunch or dinner the next day. It’s also an amazing way to get everyone to eat their veggies, as they’re all hidden inside this delicious mixture.

This recipe is perfect for a weeknight meal or a special occasion – it’s easy to make ahead of time and reheats beautifully. Plus, it’s packed with protein, fiber, and healthy fats to keep you full and satisfied all day long. The best part?

It’s ridiculously easy to customize with whatever ingredients you have on hand. I like to use leftover chicken or steak for added protein, but feel free to get creative with your own favorite meats or veggies. One thing’s for sure – this Mexican Dirty Rice is sure to become a family favorite in no time!

One thing that makes this recipe truly special is the technique behind it: layering cooked rice with meat, spices, and vegetables creates a rich, satisfying flavor profile that’ll leave you wanting more. And let’s not forget about the versatility of this dish – it’s just as good served as a side or used as a filling for tacos or burritos. It really is the ultimate comfort food, folks!

Mexican Dirty Rice

Mexican Dirty Rice

4.8 from 778 votes

This Mexican dirty rice is a flavorful one-pot side dish featuring white rice simmered with ground beef, tomatoes, and a blend of spices. It gets its name from the rich, browned color that comes from cooking the rice with the seasoned meat.

Prep Time10 mins
Cook Time30 mins
Resting Time0 mins
Total Time40 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Rice

1 tablespoon vegetable oil
1 pound ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup long-grain white rice
1 (14.5 ounce) can diced tomatoes with green chilies
2 cups low-sodium chicken broth
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup frozen peas and carrots, thawed (optional)

👨‍🍳Directions

1Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
2Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5 to 7 minutes.
3Add the diced onion and minced garlic to the skillet.
4Cook, stirring occasionally, until the onion is soft and translucent, about 3 to 4 minutes.
5Stir in the white rice and cook for 2 minutes, stirring constantly, until the rice is lightly toasted and coated with the fat.
6This helps the rice stay separate when cooked.
7Pour in the diced tomatoes with green chilies and the chicken broth.
8Add the chili powder, cumin, smoked paprika, salt, and black pepper.
9Stir everything together to combine.
10Bring the mixture to a boil over high heat.
11Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 20 to 25 minutes, or until the rice is tender and has absorbed most of the liquid.
12If using, gently fold in the thawed peas and carrots during the last 5 minutes of cooking.
13Remove the skillet from the heat and let it stand, covered, for 5 minutes before fluffing the rice with a fork and serving.

🔧Equipment

Large skillet or Dutch oven with lid
Wooden spoon
Measuring cups and spoons
Cutting board
Chef’s knife

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 55mg🧂Sodium: 720mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 20g

📝Notes

For a spicier version, add a minced jalapeño with the onion or use hot diced tomatoes. You can also substitute ground turkey or chorizo for the beef. Leftovers keep well in the refrigerator for up to 4 days and can be reheated with a splash of broth.

Watch Video Of How Mexican Dirty Rice Works

I hope you’re enjoying this Mexican Dirty Rice recipe as much as we do! One of my favorite things about this dish is how easily it can be customized to suit any occasion or dietary need – just swap out ingredients or add new ones to create something entirely new.

And don’t worry if you don’t have all these ingredients on hand; you can easily make substitutions based on what you have available. To store leftovers, simply let them cool completely before refrigerating or freezing; when reheating, be sure to stir frequently so everything heats evenly and doesn’t stick together.

❓ Frequently Asked Questions About Mexican Dirty Rice

Q: What is dirty rice?

Dirty rice is a traditional Louisiana dish made with cooked rice, meat (usually sausage or chicken), onions, bell peppers, and spices.

Q: Can I use leftover rice for this recipe?

Yes! In fact, using leftover rice is one of the best ways to make this recipe even quicker.

Q: Do I need to cook the rice before adding it to the recipe?

Nope! Using leftover cooked rice makes this recipe super fast.

Q: Can I substitute ground beef for sausage?

Sure thing!

Q: How long does dirty rice last in the fridge?

This recipe will keep in an airtight container in your fridge for up to 3 days.

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