Cajun Dirty Rice Ground Beef

The first time I had dirty rice was at a hole-in-the-wall spot in New Orleans where the waiter warned me about the heat level then winked. I have been chasing that perfect balance of smoky, spicy, and deeply savory ever since. This version with ground beef instead of the traditional chicken livers became my weeknight go-to because it delivers all that Louisiana soul without specialty ingredients. My roommate used to hover around the kitchen the moment she smelled the holy trinity hitting the hot oil.

Last winter my sister came over when she was fighting off a cold and I made a triple batch. She sat at the counter with a steaming bowl, tears in her eyes from both the spices and the memories of our grandmother's kitchen. Now whenever I make this, I text her first because she will show up at my door with her own Tupperware.

Ingredients

• Ground beef: The foundation that gives this dish its hearty character and rich, meaty depth
• Yellow onion, celery, and green bell pepper: This holy trinity forms the aromatic backbone of Cajun cooking
• Garlic: Adds that punch of aromatic warmth that melds everything together
• Long-grain white rice: Holds its texture beautifully while soaking up all those spiced juices
• Chicken broth: Use low sodium so you can control the seasoning perfectly
• Cajun seasoning: The soul of the dish, adjust based on your heat tolerance
• Smoked paprika: Brings that gorgeous red color and subtle smoky undertone
• Fresh parsley and spring onions: Bright garnish that cuts through the richness

Instructions

Get your pan ready:

Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat until it shimmers slightly

Brown the beef:

Add the ground beef and cook for about 5 minutes, breaking it up with a spoon until it is nicely browned

Sauté the vegetables:

Add the onion, celery, and green bell pepper, cooking for 4 to 5 minutes until they have softened and released their fragrant oils

Wake up the garlic:

Stir in the minced garlic and cook for just 1 minute until you can smell it throughout the kitchen

Build the flavor:

Sprinkle in the Cajun seasoning, smoked paprika, thyme, oregano, salt, and pepper, stirring until everything is well coated

Toast the rice:

Add the uncooked rice and stir for 2 minutes to toast it slightly and help the grains stay separate

Add the liquid:

Pour in the chicken broth and scrape up any browned bits from the bottom, then bring everything to a boil

Simmer to perfection:

Reduce heat to low, cover, and simmer for 18 to 20 minutes until the rice is tender and has absorbed all the liquid

Let it rest:

Remove from heat and let it sit covered for 5 minutes, then fluff gently with a fork

Garnish and serve:

Top with chopped parsley and sliced spring onions right before serving for a fresh finish

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This dish has become my default contribution to potlucks because it travels well and somehow tastes even better the next day. I once brought it to a Fourth of July party and the host called me two days later begging for the recipe because her husband would not stop talking about it.

Making It Your Own

While traditional dirty rice includes chicken livers for that authentic depth, ground beef makes it more approachable for picky eaters without sacrificing flavor. I have also made this with ground turkey when I wanted something lighter, and it still delivers on satisfaction. The beauty of this recipe is how forgiving it is while still producing restaurant worthy results.

Heat Level Guide

Start with the suggested amount of Cajun seasoning and taste after the rice has cooked. You can always add more heat but you cannot take it back. I keep a bottle of hot sauce on the table so everyone can customize their own bowl without altering the whole dish.

Serving Suggestions

This rice stands proudly as a main dish but also plays beautifully alongside roasted chicken, grilled pork chops, or even simple sautéed shrimp. A crisp green salad with a tangy vinaigrette helps balance the richness. For a complete Southern spread, serve it with collard greens and cornbread.

• Leftovers reheat beautifully with a splash of water to refresh the texture
• Double the recipe and freeze portions for those nights when cooking feels impossible
• The flavors deepen overnight, making it excellent for meal prep

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There is something deeply satisfying about a one pan meal that fills your entire home with the promise of something delicious. Hope this recipe finds its way into your regular rotation.

Recipe Q&A

→ What type of beef is best for this dish?

Lean or regular ground beef works well, providing rich flavor and texture when browned and combined with vegetables.

→ Can the spices be adjusted for heat?

Yes, increase Cajun seasoning or add cayenne pepper or hot sauce to achieve your preferred spice level.

→ What alternatives exist for ground beef?

Turkey or pork can substitute ground beef to vary the flavor while maintaining the dish's texture.

→ Is it necessary to toast the rice before simmering?

Lightly toasting rice enhances its nuttiness and helps keep grains separate after cooking.

→ Can additional proteins be included?

Diced chicken livers can be added with the beef for extra richness and depth of flavor.

→ What garnishes complement the dish?

Chopped fresh parsley and sliced spring onions add freshness and a subtle pop of color.