Cajun Dirty Rice Ground Beef

The kitchen filled with that incredible smell of Cajun spices hitting hot oil, and my roommate wandered in asking what I was making that smelled like a New Orleans street corner. It was a Tuesday night and I wanted something with more personality than our usual rotation. This dirty rice became the most requested recipe in our apartment within weeks.

Last Mardi Gras, I made a massive batch for friends who ended up staying way later than planned. We sat around the table eating directly from the Dutch oven, telling stories and adding hot sauce until our eyes watered. That night this recipe graduated from dinner to full blown gathering food.

Ingredients

• 400 g (14 oz) ground beef: The foundation that gives this dish its hearty character and makes it feel substantial enough for a main course
• 1 medium yellow onion, finely diced: Essential sweetness that balances the heat and forms the first pillar of the Cajun holy trinity
• 1 green bell pepper, finely diced: Brings fresh brightness and that signature Louisiana flavor profile
• 2 celery stalks, finely diced: The third member of the holy trinity, providing subtle aromatic depth
• 2 cloves garlic, minced: Add this right after the vegetables soften so it does not burn and turn bitter
• 200 g (1 cup) long-grain white rice, uncooked: Long grain keeps the rice fluffy and prevents it from becoming gummy as it absorbs all those flavors
• 480 ml (2 cups) low-sodium chicken broth: Low-sodium broth lets you control the salt level while still building deep flavor
• 2 tbsp vegetable oil: Helps develop those beautiful browned bits on the bottom of the pan that add depth
• 1 tbsp Cajun seasoning: The backbone of the entire dish, so use a brand you already love and trust
• 1 tsp smoked paprika: Adds this incredible smoky undertone that makes the beef taste like it cooked over a wood fire
• 1/2 tsp dried thyme: Earthy and grounding, it ties all the brighter flavors together
• 1/2 tsp dried oregano: Brings a subtle herbal note that complements the Cajun spices perfectly
• 1/2 tsp black pepper: Freshly cracked gives you way more aroma and complexity than pre-ground
• 1/2 tsp salt (or to taste): Start here and adjust at the end, since the Cajun seasoning already has salt
• 1/4 tsp cayenne pepper (optional): This is your heat dial, leave it out for mild or double it for spice seekers
• 2 tbsp chopped fresh parsley: Brightens everything up and adds a fresh contrast to the rich, spiced rice
• 2 spring onions, sliced: The perfect fresh finish and adds a beautiful pop of color

Instructions

Brown the beef:

Heat the oil in a large skillet over medium-high heat, add the ground beef, and cook until browned while breaking it up with your spoon. Drain the excess fat if there is a lot pooled in the pan.

Cook the holy trinity:

Toss in the onion, bell pepper, and celery, sautéing for about 5 minutes until they soften and become fragrant. Stir in the garlic for just one minute so it does not burn.

Add the spices:

Sprinkle in all the spices and stir constantly for about 30 seconds to wake up their flavors and coat everything evenly.

Toast the rice:

Add the uncooked rice and stir it around for 1 to 2 minutes until it smells slightly nutty and looks opaque.

Simmer to perfection:

Pour in the chicken broth, bring everything to a boil, then reduce heat to low, cover, and let it simmer gently for 18 to 20 minutes until the rice is tender and has absorbed all the liquid.

Finish and serve:

Remove from heat and let it sit for 5 minutes before fluffing with a fork, then stir in the parsley and garnish with spring onions.

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My friend from Baton Rouge tried this and said it reminded him of Sunday dinners at his grandmother house, which might be the best compliment I have ever received. Now it is my go-to when I need to feed a crowd or just want something that feels like a hug in a bowl.

Make It Authentic

Traditional dirty rice gets its name and distinctive flavor from chicken livers, which add this incredible richness and depth you cannot get from anything else. If you want to experience the real deal, chop up 100 g (3.5 oz) of chicken livers and cook them right along with the ground beef. The livers practically melt into the rice, creating this earthy, complex flavor profile that makes people ask what is your secret.

Spice Level Guide

The beauty of this recipe is how easily you can dial the heat up or down to suit everyone at the table. Start with the base recipe and keep a bottle of hot sauce nearby so each person can customize their bowl. I learned this trick after making a version that was too spicy for half my guests and not spicy enough for the other half, and now everyone leaves happy.

Perfect Pairings

This rice stands alone beautifully as a complete meal, but it also plays nicely with simple sides that do not compete with the bold flavors. A crisp green salad with a light vinaigrette cuts through the richness, while cornbread or buttermilk biscuits help soak up every last bit of the spiced broth. You could also serve some sautéed greens on the side for a complete Southern inspired spread.

• Set out hot sauce options so guests can customize their heat level
• A squeeze of fresh lime right before serving brightens everything
• Make extra because it is even better the next day

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There is something deeply satisfying about a one pot meal that tastes like it simmered all day but comes together in under an hour. This dirty rice has become my answer to weeknight dinners that feel special without requiring any special occasion.

Recipe FAQs

→ What type of beef works best for this dish?

Ground beef with a moderate fat content ensures flavor and moisture, balancing richness without overpowering the spices.

→ Can I use other proteins instead of ground beef?

Yes, ground turkey or pork can be substituted for a different taste and texture while maintaining the dish’s essence.

→ How can I adjust the spiciness?

The heat level can be tailored by varying the amount of cayenne pepper or omitting it altogether for a milder profile.

→ What vegetables are essential in this dish?

Onion, bell pepper, celery, and garlic form the aromatic base that complements the Cajun spices and beef perfectly.

→ Is there a preferred type of rice to use?

Long-grain white rice is recommended for its ability to stay separate and absorb flavors without becoming mushy.

→ Can I prepare this in advance?

Yes, it can be made ahead and reheated, though fresh garnishing with parsley and spring onions right before serving enhances freshness.