Instructions

• Heat a Dutch oven over medium heat and drizzle in Garlic Extra Virgin Olive Oil to coat the bottom. Add in the ground chuck, dressing mix and Dirty Rice Seasoning. Cook until the meat is cooked through. Be sure to allow the meat to brown and caramelize on the bottom of the pot.
• Add in the onion, bell pepper and celery and stir to combine. Allow the steam from the vegetables to lift off the fond on the bottom of the pot while you scrap up the cooked on bits. Cook, stirring occasionally, until the vegetables are softened – about 8 minutes. Add in the garlic and jalapeno and cook for 2 minutes.
• Add the broth and rice to the pan and stir to mix. Continue cooking, folding gently, until almost all of the liquid evaporates. Fold in half of the sliced scallions, reserving half for garnish. You can also move to a casserole dish at this point, cover with foil and move to a 300°F oven.
• Before serving, taste and adjust with salt and pepper. Garnish with the reserved sliced scallions.