The name was intriguing to me! Jailhouse Rice is a variation of the tradition al Cajun-style dirty rice: packed full of ground beef and sausage so it's extra filling and nourishing, with lots of big meaty flavor. The rice itself is cooked in chicken broth and creamy soups, so it comes out creamy, savory, and absolutely loaded with onion flavor and garlic. Your taste buds will love rocking out to this Jailhouse Rice!
Ingredients:
1 pound ground beef
1 pound ground sausage
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 large onion, finely diced
2 cups celery, finely diced
2 (14.5-ounce) cans chicken broth
1 (10.5-ounce) can cream of celery soup
1 (10.5-ounce) can cream of onion soup
2 cups long-grain white rice
1 pound ground beef
1 pound ground sausage
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 large onion, finely diced
2 cups celery, finely diced
2 (14.5-ounce) cans chicken broth
1 (10.5-ounce) can cream of celery soup
1 (10.5-ounce) can cream of onion soup
2 cups long-grain white rice
raw parsley, optional, to taste, for garnish
Directions:
Preheat the oven to 350 degrees F.
Spray a 9x13-inch baking dish with cooking spray.
Add the ground beef, the ground sausage, the salt, the pepper, and the garlic powder to a large skillet over medium-high heat and cook, crumbling the meat, until browned, about 5-7 minutes.
Halfway through cooking the meat, add the onion and the celery, cooking them with the meat for the remainder of the cooking time; the vegetables should be cooked until tender.
Whisk together the broth, the celery soup, and the onion soup until smooth.
Pour the soup mixture into the skillet (without draining the skillet) and stir to combine.
Cook until the mixture starts to bubble, about 4-5 minutes. Gently stir in the rice. Pour the mixture into the prepared baking dish. Cover the dish tightly with foil.
Bake the mixture until the rice is cooked through, about 1 hour-1 hour 20 minutes.
Transfer the dish from the oven and let stand, covered, for 15 minutes.
Remove the rice and fluff it with a fork. Serve the rice garnished with the parsley
Directions:
Preheat the oven to 350 degrees F.
Spray a 9x13-inch baking dish with cooking spray.
Add the ground beef, the ground sausage, the salt, the pepper, and the garlic powder to a large skillet over medium-high heat and cook, crumbling the meat, until browned, about 5-7 minutes.
Halfway through cooking the meat, add the onion and the celery, cooking them with the meat for the remainder of the cooking time; the vegetables should be cooked until tender.
Whisk together the broth, the celery soup, and the onion soup until smooth.
Pour the soup mixture into the skillet (without draining the skillet) and stir to combine.
Cook until the mixture starts to bubble, about 4-5 minutes. Gently stir in the rice. Pour the mixture into the prepared baking dish. Cover the dish tightly with foil.
Bake the mixture until the rice is cooked through, about 1 hour-1 hour 20 minutes.
Transfer the dish from the oven and let stand, covered, for 15 minutes.
Remove the rice and fluff it with a fork. Serve the rice garnished with the parsley
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