Cajun Dirty Rice Ground Beef (Printable)
Savory Cajun dish blending ground beef, spices, and fresh herbs for a rich and hearty experience.
# What You Need:
→ Meats
01 - 1 lb ground beef (85% lean)
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 1 green bell pepper, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
→ Grains
06 - 1 1/2 cups long-grain white rice, rinsed and drained
07 - 3 cups low-sodium chicken broth
→ Herbs
08 - 2 tablespoons fresh parsley, chopped
09 - 2 tablespoons green onions, sliced
10 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
→ Spices & Seasonings
11 - 1 tablespoon Cajun seasoning
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/4 teaspoon cayenne pepper (optional, to taste)
15 - 1 teaspoon kosher salt (or to taste)
16 - 1/2 teaspoon black pepper
→ Oils & Other
17 - 2 tablespoons vegetable oil
# Directions:
01 - Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
02 - Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through. Remove excess fat if needed, leaving about 1 tablespoon in the pan.
03 - Add onion, bell pepper, celery, and garlic. Sauté for 5–7 minutes until softened and fragrant.
04 - Stir in Cajun seasoning, smoked paprika, oregano, thyme, cayenne, salt, and black pepper. Cook for 1 minute.
05 - Add the rice and stir to coat with the spices and vegetable mixture.
06 - Pour in the chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until the rice is cooked and liquid absorbed.
07 - Remove from heat, fluff the rice with a fork, and stir in fresh parsley and green onions. Taste and adjust seasoning if needed. Serve hot.
# Expert Suggestions:
01 -
- The ground beef creates a depth of flavor that traditional versions sometimes miss, making every bite feel substantial and satisfying
- This recipe comes together in under an hour but tastes like it simmered all afternoon, perfect for those "I need comfort food now" evenings
02 -
- I once skipped rinsing the rice and ended up with a gummy, clumpy mess that no amount of herbs could save, so do not skip that step
- The spices bloom in oil, so that minute of cooking the spices before adding liquid makes the difference between okay and incredible
03 -
- Let the rice rest off the heat for 5 minutes before fluffing, those precious minutes help the moisture redistribute evenly
- Double the batch and freeze portioned containers for those nights when cooking feels impossible