Cajun dirty beef rice (Print View)

Flavorful Cajun-style beef and rice dish with aromatic vegetables and bold spices for a hearty meal.

# What You'll Need:

→ Proteins

01 - 10 oz ground beef, lean or regular

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 1 celery stalk, finely chopped
04 - 1 small green bell pepper, diced
05 - 2 cloves garlic, minced

→ Rice & Broth

06 - 1 cup long-grain white rice, uncooked
07 - 2 cups chicken broth, low sodium preferred

→ Spices & Seasoning

08 - 2 tsp Cajun seasoning, adjust to taste
09 - 1/2 tsp smoked paprika
10 - 1/4 tsp dried thyme
11 - 1/4 tsp dried oregano
12 - 1/4 tsp freshly ground black pepper
13 - 1/2 tsp salt, or to taste

→ Oils & Garnish

14 - 2 tbsp vegetable oil
15 - 2 tbsp fresh parsley, chopped for garnish
16 - 2 spring onions, sliced for garnish

# How to Make:

01 - In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat.
02 - Add the ground beef and cook until browned, breaking it up with a spoon for about 5 minutes. Drain excess fat if necessary.
03 - Add the chopped onion, celery, and green bell pepper. Sauté for 4–5 minutes until vegetables are softened.
04 - Stir in the minced garlic and cook for 1 minute until fragrant.
05 - Sprinkle in the Cajun seasoning, smoked paprika, thyme, oregano, salt, and pepper. Stir well to coat the mixture evenly.
06 - Add the uncooked rice and stir for 2 minutes, toasting the rice slightly.
07 - Pour in the chicken broth, scraping up any browned bits from the bottom. Bring to a boil.
08 - Reduce heat to low, cover, and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.
09 - Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
10 - Garnish with chopped parsley and sliced spring onions before serving.

# Expert Suggestions:

01 -
  • One pot magic means less cleanup and more flavor concentrated where it belongs
  • That moment when the rice absorbs every last bit of spiced broth is pure kitchen alchemy
  • Feeds a crowd or keeps beautifully for tomorrows lunch
02 -
  • Lifting the lid too early lets steam escape and guarantees gummy rice
  • That brown stuff on the bottom is flavor gold, scrape it up when you add broth
  • Letting it rest off heat is when the rice finishes cooking properly
03 -
  • Rinse your rice until water runs clear for fluffier results
  • Ground turkey or pork work beautifully if beef is not your thing
  • Make it a day ahead, the flavors only get better

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