Cajun Dirty Rice Dish (Printable Version)

A Southern-inspired dish combining spiced rice, ground meat, and fragrant vegetables for a hearty flavor.

# What You'll Need:

→ Meats

01 - 1/2 lb ground pork
02 - 1/2 lb ground beef or chicken livers

→ Vegetables

03 - 1 medium onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 2 spring onions, sliced (for garnish)

→ Rice & Liquids

08 - 1 cup long-grain white rice, rinsed
09 - 2 cups chicken broth
10 - 2 tablespoons vegetable oil

→ Spices & Seasonings

11 - 1 1/2 teaspoons Cajun seasoning
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon black pepper
16 - 1/4 teaspoon cayenne pepper (optional)

# Directions:

01 - Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add ground pork and beef or chicken livers. Cook, breaking up the meat, until browned and thoroughly cooked, about 6 to 7 minutes.
02 - Add chopped onion, diced bell pepper, celery, and minced garlic to the skillet. Sauté for 5 minutes until the vegetables have softened.
03 - Stir in Cajun seasoning, thyme, smoked paprika, salt, black pepper, and optional cayenne pepper. Mix thoroughly to evenly coat the meat and vegetables.
04 - Add the rinsed rice and stir to combine, allowing the rice to toast for 1 to 2 minutes.
05 - Pour in chicken broth and bring to a boil. Lower heat, cover, and simmer gently for 20 to 22 minutes until rice is tender and liquid is absorbed.
06 - Remove from heat and let the mixture rest, covered, for 5 minutes. Fluff rice gently with a fork.
07 - Sprinkle sliced spring onions over the dish before serving.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you've been cooking all day.
  • One pot means minimal cleanup on nights when you're too hungry to care about dishes.
  • The flavor deepens as it sits, so it's even better the next day.
02 -
  • Skipping the meat browning step leaves the dish tasting flat and incomplete—those browned bits on the pan floor are liquid gold, so don't rush it.
  • If your broth is too salty, the rice will become inedible; taste your broth first and adjust seasoning accordingly.
  • Don't stir the rice once it's simmering; you'll break the grains and turn them starchy instead of keeping them distinct and tender.
03 -
  • Brown your meat over medium-high heat without crowding the pan—if it steams instead of sears, you'll lose those flavorful caramelized bits that make dirty rice shine.
  • Use homemade Cajun seasoning if you have time: mix paprika, garlic powder, onion powder, cayenne, oregano, and thyme in a jar, and you'll taste the difference immediately.
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