Description
This Southern-style Jailhouse Rice is a hearty, flavorful, and budget-friendly meal packed with savory sausage, ground beef, and aromatic seasonings. It’s a one-pot wonder that’s easy to make and perfect for a weeknight dinner or meal prep!
Ingredients
- 1 lb ground beef
- 1 lb pork sausage (mild or spicy)
- 1 small onion, diced
- 1 bell pepper, diced (optional)
- 2 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- 1 ½ cups uncooked long-grain white rice
- 3 cups beef broth (or chicken broth)
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- ½ teaspoon red pepper flakes (optional, for a kick)
- ½ cup shredded cheddar cheese (optional, for topping)
- Chopped parsley or green onions, for garnish
Instructions
-
Brown the Meat
In a large skillet or Dutch oven, cook ground beef and sausage over medium heat, breaking it up as it cooks.
Once browned, drain excess grease if necessary. -
Sauté the Veggies
Add diced onion, bell pepper, and garlic to the skillet.
Cook for 3-4 minutes, until softened. -
Season & Add Rice
Stir in salt, black pepper, smoked paprika, garlic powder, onion powder, and oregano.
Add uncooked rice and stir to coat it in the seasonings. -
Simmer the Dish
Pour in beef broth, cream of mushroom soup, and cream of chicken soup.
Stir until well combined.
Cover and simmer for 18-20 minutes, stirring occasionally, until the rice is tender and liquid is absorbed. -
Finish & Serve
If using, sprinkle cheddar cheese over the top and let it melt.
Garnish with chopped parsley or green onions.
Serve warm and enjoy this flavorful Southern classic!
Notes
- You can adjust the level of spiciness by increasing or decreasing the amount of red pepper flakes.
- If you don’t have cream of mushroom or cream of chicken soup, you can substitute with a homemade creamy sauce or another type of cream soup.
- This dish can be made ahead and stored in the fridge for up to 3 days. It also freezes well for later use.
Nutrition
- Serving Size: 1 serving (⅙ of the recipe)
- Calories: 400 kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg