Cajun Dirty Rice Ground Beef (Printable)
Spicy Cajun rice with ground beef and vibrant vegetables, perfect for satisfying meals any day.
# What's Needed:
→ Meats
01 - 14 oz ground beef
→ Vegetables
02 - 1 medium yellow onion, finely diced
03 - 1 green bell pepper, finely diced
04 - 2 celery stalks, finely diced
05 - 2 cloves garlic, minced
06 - 2 spring onions, sliced for garnish
→ Rice & Grains
07 - 1 cup long-grain white rice, uncooked
→ Liquids
08 - 2 cups low-sodium chicken broth
09 - 2 tbsp vegetable oil
→ Spices & Seasonings
10 - 1 tbsp Cajun seasoning
11 - 1 tsp smoked paprika
12 - 1/2 tsp dried thyme
13 - 1/2 tsp dried oregano
14 - 1/2 tsp black pepper
15 - 1/2 tsp salt
16 - 1/4 tsp cayenne pepper
→ Garnishes
17 - 2 tbsp chopped fresh parsley
# How to Make It:
01 - Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking apart with a spoon, until browned and cooked through, 5-7 minutes. Drain excess fat if needed.
02 - Add diced onion, bell pepper, and celery to the pan. Sauté for 5 minutes until softened. Stir in minced garlic and cook 1 additional minute until fragrant.
03 - Sprinkle in Cajun seasoning, smoked paprika, thyme, oregano, black pepper, salt, and cayenne pepper. Stir thoroughly to coat meat and vegetables evenly.
04 - Add uncooked rice to the mixture and stir to combine. Allow rice to toast for 1-2 minutes, stirring frequently to enhance nutty flavor.
05 - Pour in chicken broth and bring to a boil. Reduce heat to low, cover tightly, and simmer 18-20 minutes until rice is tender and liquid is fully absorbed.
06 - Remove from heat and let stand 5 minutes. Fluff rice with a fork, fold in chopped parsley, and garnish with sliced spring onions. Serve warm.
# Tips for Success:
01 -
- The holy trinity of onion, celery, and bell pepper creates layers of flavor that develop while the rice steams
- One pot means virtually zero cleanup, which is honestly the real reason this became a weeknight staple
- The spice blend hits that perfect balance where your lips tingle but you can still taste everything
02 -
- Resist the urge to lift the lid while the rice simmers—escaping steam equals uneven cooking
- Letting the rice toast in the spices before adding liquid is what transforms this from regular rice to dirty rice
- The mixture will look soupy when you first add the broth, but trust that the rice will absorb every drop
03 -
- Mise en place is your friend here—having everything diced and measured before you start makes the whole process feel effortless
- Keep hot sauce on the table instead of adjusting the spice level in the pot, so everyone gets exactly what they want