Wholesome Dirty Rice Recipe

Rinse the rice. Rinse long-grain rice under cool water until the water runs mostly clear. Drain well. This helps keep the grains separate instead of sticky.

Brown the turkey. Heat a large Dutch oven or deep skillet over medium-high heat. Add 1 tablespoon olive oil, then add the ground turkey. Press it into an even layer and let it sit for 3 to 4 minutes so it actually browns. Break it up and continue cooking until no longer pink and mostly cooked through, another 2 to 4 minutes. Transfer to a bowl.

Optional sausage move: If using turkey sausage or diced ham, brown it here with the turkey (or right after) and transfer with the turkey.

Sauté the trinity. Add the remaining 1 tablespoon olive oil to the pot. Add onion, bell pepper, and celery. Cook, stirring, until softened and starting to pick up a little color, about 6 to 8 minutes.

Optional mushrooms: Add mushrooms with the trinity and cook until they release their liquid and start to brown.

If the pot looks dry, add a small splash of broth.

Bloom the flavor. Add garlic and cook for 30 seconds. Stir in tomato paste, Cajun seasoning, smoked paprika, and cayenne (if using). Cook for 1 minute to toast the spices and caramelize the paste a bit.

Build the pot. Return the turkey to the pot. Add rinsed rice, bay leaf, Worcestershire, salt, and black pepper. Stir for 30 seconds so the rice gets coated in the seasoned goodness.

Simmer. Pour in the broth and bring to a boil. Once boiling, reduce heat to low (the lowest setting that still maintains a gentle simmer), cover with a tight-fitting lid, and simmer for 18 minutes. Try not to stir, and do not peek unless you have to.

Rest, then fluff. Turn off the heat and let it sit covered for 10 minutes. Remove the bay leaf. Fluff with a fork.

Finish like you mean it. Stir in sliced green onions and parsley. If using spinach, fold it in while the rice is hot until just wilted.

Optional crisp edges move: For a rustic, toasty finish, spread the rice into an even layer and cook uncovered over medium-low to medium heat for 2 to 3 minutes without stirring. Watch closely and listen for a gentle sizzle. If your pot is on the dry side, add 1 teaspoon oil to help prevent scorching, then scrape up the browned bits.

Taste and adjust. Add more Cajun seasoning, salt, or a dash of hot sauce if you want it bolder. Serve hot.