Cajun Dirty Rice with Ground Beef (Printable Version)
Louisiana-style dirty rice with spiced ground beef, peppers, onions, and celery. A hearty, flavorful one-skillet meal.
# Ingredient List:
→ Meats
01 - 1 pound ground beef (80/20 blend)
02 - 4 ounces chicken livers, finely chopped (optional)
→ Vegetables
03 - 1 medium yellow onion, finely diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 2 green onions, thinly sliced
→ Rice
08 - 1.5 cups long grain white rice, rinsed
09 - 3 cups low-sodium chicken broth
→ Spices and Seasonings
10 - 2 teaspoons Cajun seasoning
11 - 1 teaspoon smoked paprika
12 - 0.5 teaspoon dried thyme
13 - 0.5 teaspoon dried oregano
14 - 0.5 teaspoon black pepper
15 - 0.5 teaspoon cayenne pepper (optional)
16 - 1 teaspoon kosher salt, plus additional to taste
→ Oils and Garnish
17 - 2 tablespoons vegetable oil
18 - Fresh parsley, chopped (for garnish)
# Step-by-Step Instructions:
01 - Heat vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering.
02 - Add ground beef and chicken livers if using. Cook, breaking up the meat with a spoon, until browned and no longer pink, approximately 5 to 6 minutes.
03 - Add diced onion, bell pepper, celery, and minced garlic. Sauté until vegetables are softened and fragrant, about 5 minutes.
04 - Stir in Cajun seasoning, smoked paprika, thyme, oregano, black pepper, cayenne, and salt. Cook for 1 minute until aromatic.
05 - Add rinsed rice and stir continuously to coat each grain evenly with the spiced oil and meat mixture.
06 - Pour in chicken broth and bring to a gentle boil. Reduce heat to low, cover with a lid, and simmer for 18 to 20 minutes until rice is tender and liquid is completely absorbed.
07 - Remove from heat and allow the covered dish to rest for 5 minutes, undisturbed.
08 - Fluff rice with a fork, fold in sliced green onions, and garnish generously with fresh chopped parsley before serving.
# Tips from hearthlykitchen:
01 -
- The rice soaks up all those savory meat juices and spices, creating little pockets of flavor that burst with each bite.
- Its a complete one-pot meal that somehow manages to taste even better the next day, making those weekday lunches something to look forward to.
02 -
- The rice-to-liquid ratio is non-negotiable - 1 part rice to 2 parts liquid gives you perfectly cooked grains every time.
- Letting the pot rest covered after cooking is not optional - it allows the steam to finish cooking the rice without making it mushy.
03 -
- Toast your rice in the pan for a minute or two before adding liquid - this extra step prevents mushiness and adds a subtle nutty dimension.
- If you cant find chicken livers or prefer to skip them, add an extra teaspoon of Worcestershire sauce to mimic some of that umami depth.