Ann's Dirty Rice

Ann's Dirty Rice

128 Reviews 7 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  Ann

“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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Adjust Servings

Original recipe yields 4 servings



  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 (128)

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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.



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).



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!

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Amount Per Serving (4 total)

  • Calories
  • 439 cal
  • 22%
  • Fat
  • 18.3 g
  • 28%
  • Carbs
  • 43.3 g
  • 14%
  • Protein
  • 23.1 g
  • 46%
  • Cholesterol
  • 70 mg
  • 23%
  • Sodium
  • 701 mg
  • 28%

Based on a 2,000 calorie diet



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Ann's Rice Pilaf


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