Cajun Dirty Rice Ground Beef (Print Version)
Spicy Southern classic featuring ground beef, aromatic veggies, and Cajun spices for a flavorful meal.
# What You Need:
→ Meats
01 - 14 oz ground beef
→ Vegetables
02 - 1 medium yellow onion, finely diced
03 - 1 green bell pepper, finely diced
04 - 2 celery stalks, finely diced
05 - 2 cloves garlic, minced
06 - 2 spring onions, sliced
→ Rice & Grains
07 - 1 cup long-grain white rice, uncooked
→ Liquids
08 - 2 cups low-sodium chicken broth
09 - 2 tbsp vegetable oil
→ Spices & Seasonings
10 - 1 tbsp Cajun seasoning
11 - 1 tsp smoked paprika
12 - 1/2 tsp dried thyme
13 - 1/2 tsp dried oregano
14 - 1/2 tsp black pepper
15 - 1/2 tsp salt
16 - 1/4 tsp cayenne pepper
→ Garnishes
17 - 2 tbsp chopped fresh parsley
# Directions:
01 - Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
02 - Add onion, bell pepper, and celery to the pan. Sauté for 5 minutes until vegetables are softened. Stir in garlic and cook for 1 additional minute until fragrant.
03 - Sprinkle in Cajun seasoning, smoked paprika, thyme, oregano, black pepper, salt, and cayenne pepper. Stir thoroughly to coat meat and vegetables evenly with spices.
04 - Add uncooked rice and stir to combine, allowing rice to toast for 1-2 minutes until lightly fragrant and edges become translucent.
05 - Pour in chicken broth and bring mixture to a boil. Reduce heat to low, cover tightly, and simmer for 18-20 minutes until rice is tender and liquid is fully absorbed.
06 - Remove from heat. Fluff rice with a fork and stir in chopped parsley. Garnish with sliced spring onions and serve warm.
# Expert Tips:
01 -
- The holy trinity of onion, celery, and bell pepper creates this incredible aromatic base that makes your whole kitchen smell amazing
- One pot means minimal cleanup and maximum flavor development
- Its endlessly customizable and gets even better as leftovers
02 -
- Resist the urge to lift the lid while the rice simmers or you will lose steam and end up with undercooked grains
- Letting the finished rice rest for 5 minutes off heat helps it firm up slightly so each grain stays separate when you fluff
- The mixture will look very liquid right when you add the broth, but trust that the rice will absorb every bit
03 -
- Dice your vegetables uniformly so they cook evenly and disappear into the rice nicely
- Use a heavy bottomed Dutch oven if you have one since it distributes heat more evenly than a thin skillet