Cajun Dirty Rice with Ground Beef (Printable Version)
Spiced ground beef, vegetables, and rice combine for an authentic Louisiana classic bursting with bold Cajun flavors.
# What You Need:
→ Meats
01 - 1 pound ground beef (80/20 blend)
02 - 4 ounces chicken livers, finely chopped (optional)
→ Vegetables
03 - 1 medium yellow onion, finely diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 2 green onions, thinly sliced
→ Rice
08 - 1.5 cups long grain white rice, rinsed
09 - 3 cups low-sodium chicken broth
→ Spices & Seasonings
10 - 2 teaspoons Cajun seasoning
11 - 1 teaspoon smoked paprika
12 - 0.5 teaspoon dried thyme
13 - 0.5 teaspoon dried oregano
14 - 0.5 teaspoon black pepper
15 - 0.5 teaspoon cayenne pepper (optional)
16 - 1 teaspoon kosher salt, plus more to taste
→ Oils & Garnish
17 - 2 tablespoons vegetable oil
18 - Fresh parsley, chopped (for garnish)
# How to Make It:
01 - Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
02 - Add ground beef and chicken livers if using. Cook while breaking up the meat until browned and no longer pink, approximately 5 to 6 minutes.
03 - Add diced onion, bell pepper, celery, and minced garlic. Sauté until vegetables soften, about 5 minutes.
04 - Stir in Cajun seasoning, smoked paprika, thyme, oregano, black pepper, cayenne, and salt. Cook for 1 minute until fragrant.
05 - Add rinsed rice and stir until each grain is coated in the spice mixture.
06 - Pour in chicken broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 18 to 20 minutes until rice is tender and liquid is absorbed.
07 - Remove from heat and let rest covered for 5 minutes.
08 - Fluff rice with a fork, stir in sliced green onions, and garnish with chopped parsley before serving.
# Expert Tips:
01 -
- The combination of Cajun spices creates layers of flavor that build with each bite, not just heat like many assume.
- Its remarkably forgiving if youre multitasking, making it perfect for those chaotic weeknights when youre helping with homework while cooking.
02 -
- Never stir the rice once its simmering or youll end up with a gummy mess, a mistake I made three times before learning my lesson.
- The pot needs a tight-fitting lid during cooking, and I discovered placing a kitchen towel between pot and lid absorbs excess condensation for perfectly textured rice.
03 -
- Toast the rice in the spice-coated pan until you notice a nutty aroma before adding liquid, which adds another dimension of flavor I discovered by accident while being distracted by a phone call.
- If using chicken livers but feeding hesitant eaters, puree them in a food processor before cooking they practically disappear texturally while still contributing their rich flavor.