Mardi Gras Dirty Rice with Beef (Printable)

Vibrant Cajun rice with seasoned beef, vegetables, and bold Creole spices ready in 45 minutes.

# What You Need:

→ Meats

01 - 14 oz lean ground beef

→ Vegetables & Aromatics

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

→ Spices & Seasonings

08 - 1½ teaspoons Cajun seasoning
09 - 1 teaspoon smoked paprika
10 - ½ teaspoon dried thyme
11 - ½ teaspoon oregano
12 - ½ teaspoon black pepper
13 - ½ teaspoon salt or to taste
14 - ¼ teaspoon cayenne pepper optional for extra heat

→ Rice & Liquids

15 - 1 cup long-grain white rice, rinsed
16 - 2 cups beef broth low sodium preferred
17 - 2 tablespoons tomato paste
18 - 2 tablespoons vegetable oil

# Directions:

01 - Heat vegetable oil in large skillet or Dutch oven over medium-high heat.
02 - Add ground beef and cook, breaking up with spoon, until browned and cooked through, about 5 minutes. Drain excess fat if needed.
03 - Stir in onion, bell pepper, and celery. Cook for 5 to 7 minutes until vegetables are softened.
04 - Add garlic and cook for 1 additional minute until fragrant.
05 - Mix in tomato paste, Cajun seasoning, smoked paprika, thyme, oregano, black pepper, salt, and cayenne. Stir well to combine.
06 - Add rinsed rice and stir to coat grains in spices and vegetables.
07 - Pour in beef broth, bring to gentle boil, then reduce heat to low. Cover and simmer for 18 to 20 minutes or until rice is tender and liquid is absorbed.
08 - Fluff rice with fork. Taste and adjust seasonings if needed. Garnish with sliced spring onions and chopped parsley before serving.

# Expert Suggestions:

01 -
  • One pot means almost zero cleanup, which is secretly the best part of any meal
  • The spice blend hits every single flavor note without requiring a trip to a specialty store
  • It somehow tastes even better the next day, making it perfect for meal prep or unexpected guests
02 -
  • Rinsing the rice until water runs clear is the difference between fluffy grains and a gummy mess
  • Letting the vegetables soften properly before adding the rice makes all the difference in the final texture
  • The rice continues cooking after you turn off the heat, so remove it from the burner when its just slightly firmer than you want
03 -
  • Let the rice rest off the heat for 5 minutes before fluffing, the steam helps separate the grains
  • Taste the broth before adding salt, depending on your brand it might already be perfectly seasoned

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