Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

My mother made this for me and my husband. We had it is a main dish, but could be used as a side dish. It is spicy! I have no idea how many servings it makes. My mother would bring this to us in a big bowl. We would dish it out on dinner plates, warm it up in the microwave and ENJOY! Try it you will love it!

Ingredients Nutrition

Directions

  1. Sauté onion, celery, and green pepper in margarine until tender.
  2. In separate pan brown sausage drain meat.
  3. In large saucepan combine vegetables, sausage, broth, and water and rice.
  4. Simmer 30-40 minutes until rice is done.

Reviews

Most Helpful

Very tasty and easy to prepare. I might perhaps put a clove of garlic in with the vegetables next time (but then I want to put garlic in with almost everything!)

Robin from Ontario April 28, 2002

This was AWESOME!! First time I've had dirty rice and I will definately be making it again. Although I did make some changes, I'm sure it would be great just as written. Since there are only two of us in the house and we LOVE hot foods, I halfed the recipe, used only 1 lb of hot italian sausage, added 2 cloves of garlic, left out the celery (didn't have any) and added 1 1/2 tsp of cajun seasoning -(an idea I read in another recipe). I think this put it over the top for us. My son took a look at it for the first time and I could read his mind- "Here we go again with the weird dishes-what's wrong with mac and cheese???". When he took his first bite, there was no stopping him. He dove right into the pan for seconds and finished what was left. This is going into the permanent recipe cookbook for SURE. Thanks for posting this!

codeblusqrl January 14, 2012

A terrific (and easy) recipe, thanks!! I did the hamburger/mild sausage swap because that was what was on-hand and other then that, I gave the hamburger a generous dash of McCormick's "Mediterranean Spices with Sea Salt" to give it a little life, and added a little more veggies like some suggested. Well worth a try.

Tammy & Scott Saunders November 24, 2010

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