Cajun Dirty Rice Ground Beef (Printable)

Flavored rice with seasoned ground beef and vibrant bell peppers, infused with bold Cajun spices.

# Ingredient List:

→ Meats

01 - 14 oz lean ground beef

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 1 green bell pepper, diced
04 - 1 red bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 2 spring onions, thinly sliced

→ Rice & Staples

08 - 1 cup long-grain white rice, rinsed
09 - 2 cups low-sodium chicken broth
10 - 2 tbsp vegetable oil

→ Seasonings & Herbs

11 - 1 tbsp Cajun seasoning
12 - 1 tsp smoked paprika
13 - 1/2 tsp dried thyme
14 - 1/2 tsp dried oregano
15 - 1/2 tsp ground black pepper
16 - 1/4 tsp cayenne pepper
17 - 1 tsp kosher salt
18 - 2 tbsp fresh parsley, chopped

# How to Make:

01 - Heat vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering.
02 - Add ground beef to the hot pan, breaking apart with a wooden spoon. Cook for approximately 5 minutes until thoroughly browned. Drain excess fat if needed.
03 - Add onion, green and red bell peppers, celery, and minced garlic to the beef. Cook for 4-5 minutes, stirring frequently, until vegetables are softened and fragrant.
04 - Sprinkle in Cajun seasoning, smoked paprika, dried thyme, oregano, black pepper, cayenne, and kosher salt. Stir continuously for 1 minute to bloom the spices.
05 - Add rinsed rice to the skillet, stirring to coat each grain with the seasoned vegetable and beef mixture.
06 - Pour in chicken broth and bring to a rolling boil, stirring once to combine.
07 - Reduce heat to low, cover tightly, and simmer for 18-20 minutes until rice is tender and liquid is fully absorbed.
08 - Remove from heat and let stand covered for 5 minutes. Uncover and fluff with a fork to separate grains.
09 - Top with fresh parsley and sliced spring onions. Serve immediately while hot.

# Expert Tips:

01 -
  • The rice absorbs every bit of flavor from the beef and vegetables, creating layers of taste in every single bite
  • It comes together in under an hour but tastes like something that simmered all afternoon
  • The leftovers might be even better than the first night, if they last that long
02 -
  • Rinse your rice until the water runs completely clear or the final texture will be disappointing
  • Resist the urge to peek while the rice simmers, that steam is doing important work
  • The pan needs to be heavy enough to distribute heat evenly or you will get burnt spots
03 -
  • Toast the rice in the beef fat before adding liquid for a nutty depth
  • Let the spices bloom in the hot oil for 30 seconds before adding other ingredients

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