Cajun Dirty Rice Flavor (Printable)

A Southern-inspired dish featuring spiced ground meat, vegetables, and fluffy rice with bold Cajun flavors.

# What You Need:

→ Meats

01 - 1/2 lb ground pork
02 - 1/2 lb ground beef or chicken livers (traditional option)

→ 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)

# How to Make It:

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

# Expert Tips:

01 -
  • It comes together in under an hour and fills your kitchen with the kind of aroma that makes people appear in the doorway asking when dinner's ready.
  • The meat and vegetable base builds so much flavor you feel like you've been cooking all day, even though you haven't.
  • It's genuinely hard to mess up—the forgiving nature of rice means even small timing shifts won't derail you.
02 -
  • Don't skip rinsing the rice—that starchy coating will turn your beautiful dish into a gluey mess if you ignore this small step.
  • The moment the liquid comes to a boil after you add the broth, drop that heat low immediately; a hard boil will make the rice cook unevenly and stick to the bottom.
03 -
  • Brown your meat properly—don't just cook it until it's no longer pink; take it further until you see real color and caramelization, because that's where the depth comes from.
  • Taste the dish before serving and adjust seasoning; broth brands vary in saltiness, so trust your palate more than the recipe.
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