Southwestern Dirty Rice

One-pot beef, jalapeños, peppers, and rice with taco seasoning. Simmer covered 20 minutes.

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Southwestern Dirty Rice
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15 min Prep Time
30 min Cook Time
45 min Total Time
8 Servings

Ingredients

  • 1 tablespoon olive oil
  • 1 medium white onion, diced
  • 2 medium bell peppers, diced
  • 2 small Roma tomatoes, diced
  • 3 medium jalapeños, diced
  • 1 teaspoon kosher salt, to taste
  • 1 lb ground beef
  • 1 teaspoon freshly cracked black pepper
  • 3 cloves garlic, minced
  • 2½ cups long-grain rice
  • 4 cups low-sodium chicken broth
  • 1 teaspoon chili powder
  • 2 tablespoons taco seasoning
  • ½ teaspoon ground white pepper
  • ¼ teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • 2 bay leaves
  • ½ cup water, as needed

Instructions

  1. Heat the oil in a large skillet over medium-high. Add the onion, bell peppers, tomatoes, jalapeños, and a pinch of salt. Cook 5–7 minutes, stirring now and then, until soft.
  2. Add the beef. Season with the rest of the salt and the black pepper. Let it sear 3–4 minutes without stirring, then break it up and cook until browned.
  3. Stir in the garlic until fragrant, about 1–2 minutes. Add the rice and toast 2–3 minutes, until some grains darken.
  4. Pour in the broth, chili powder, taco seasoning, white pepper, oregano, and smoked paprika. Stir. Add the bay leaves and spread into an even layer. If the rice is not covered, add water ¼ cup at a time.
  5. Bring to a gentle boil. Drop to low, cover, and simmer 20 minutes without lifting the lid.
  6. Check the rice. If the centers are still hard, stir in another ¼ cup water, cover, and cook 5–7 minutes more. Pull the bay leaves. Fluff and serve.