Cajun Dirty Rice Ground Beef (Printable)
Spicy Cajun dish featuring ground beef, vegetables, and aromatic spices, cooked with rice for rich flavor.
# What You'll Need:
→ Meats
01 - 1 lb ground beef
→ Vegetables
02 - 1 small yellow onion, finely chopped
03 - 1 green bell pepper, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 3 green onions, sliced, plus extra for garnish
07 - 2 tbsp fresh parsley, chopped, plus extra for garnish
→ Grains
08 - 1 1/2 cups long-grain white rice, uncooked
→ Liquids
09 - 3 cups low-sodium chicken or beef broth
→ Spices & Seasonings
10 - 2 tsp Cajun seasoning
11 - 1 tsp dried thyme
12 - 1/2 tsp smoked paprika
13 - 1/4 tsp cayenne pepper, optional for extra heat
14 - 1/2 tsp salt, adjust to taste
15 - 1/4 tsp black pepper
16 - 2 tbsp vegetable oil
# How-to Steps:
01 - Heat oil in a large skillet or Dutch oven over medium heat. Add ground beef and cook, breaking it apart with a spoon, until browned and fully cooked, about 5 to 7 minutes. Drain excess fat if needed.
02 - Add onion, bell pepper, celery, and garlic to the skillet. Sauté for 5 minutes until vegetables soften and become fragrant.
03 - Stir in rice and cook for 2 minutes, allowing grains to toast lightly.
04 - Sprinkle in Cajun seasoning, thyme, smoked paprika, cayenne pepper, salt, and black pepper. Mix thoroughly to evenly coat rice and vegetables.
05 - Pour in broth and bring to a boil. Reduce heat to low, cover, and simmer for 18 to 20 minutes until rice is tender and liquid is absorbed.
06 - Uncover, fluff rice with a fork, and fold in green onions and parsley. Taste and adjust seasoning. Garnish with additional green onions and parsley before serving.
# Expert Pointers:
01 -
- It tastes like you spent all day stirring a pot on a bayou porch when really you just browned some meat and walked away.
- The rice develops this crusty bottom layer if you let it rest long enough, and fighting over those crispy bits became a family sport at our table.
02 -
- If your rice is still crunchy after twenty minutes, splash in a quarter cup of hot water, cover again, and give it five more minutes without stirring.
- The chicken liver addition mentioned in the notes is traditional and transformative, but announce it before serving to anyone who thinks they hate liver.
03 -
- Let the finished pot sit off-heat for ten minutes before fluffing, and you will be rewarded with a soccarat-like crust that crackles between your teeth.
- Double the batch and press the leftovers into a buttered skillet the next morning, then top with eggs for a breakfast that will ruin diner hash browns for you forever.