Cajun Dirty Rice Ground Beef

The first time I made dirty rice, I was crammed into my tiny apartment kitchen with my brother, both of us hovering over a single burner like it was the most important pot in the world. We'd spent the afternoon arguing about whether authentic dirty rice actually needed chicken livers, and I'd stubbornly refused to include them. The smell that filled that tiny space, onions and peppers hitting hot fat with that unmistakable Cajun sizzle, made me realize my brother might've been right about a lot of things, but my version was going to be delicious anyway.

Last winter during a particularly brutal cold snap, my neighbor texted that she'd had a terrible day at work, and without thinking twice, I doubled this recipe and brought over a steaming bowl. She took one bite, closed her eyes, and told me it tasted like Sunday supper at her grandmother's house in Baton Rouge. Sometimes food is just food, but other times it's exactly the comfort someone didn't know they needed until that first forkful.

Ingredients

• 1 lb ground beef (85% lean preferred): I've learned the hard way that extra lean makes the rice dry, but anything too fatty leaves you with an oily mess
• 1 medium yellow onion, finely chopped: The foundation of the holy trinity, don't rush the chop or the pieces will cook unevenly
• 1 green bell pepper, diced: Fresh bells should feel heavy for their size, that's how I know they'll have that crisp bite even after cooking down
• 1 red bell pepper, diced: I add red for color because dirty rice should look rustic and gorgeous, not monochrome
• 2 celery stalks, finely chopped: The quiet MVP that brings that subtle aromatic backbone most people can't quite place
• 3 cloves garlic, minced: Fresh garlic only, never the pre-minced stuff in jars, which I finally admitted tastes like disappointment after too many experiments
• 2 green onions, sliced: For that fresh finish that cuts through all the rich, cooked flavors
• 1½ cups long-grain white rice, rinsed: Rinse until the water runs clear or your rice will turn gummy, a mistake I made three times before someone finally told me better
• 3 cups low-sodium chicken broth: Low-sodium lets you control the salt level, because store-bought Cajun seasoning already brings plenty of sodium
• 2 tbsp Cajun seasoning: I make my own now after discovering most commercial brands are mostly salt, but whatever you use, taste as you go
• 1 tsp dried thyme: Earthy and essential, don't skip it just because it seems like a background player
• ½ tsp smoked paprika: This adds that subtle smokiness that makes people ask what your secret ingredient is
• ½ tsp ground black pepper: Freshly ground makes a difference you can actually taste
• ½ tsp salt: Start here and adjust, you can always add more but you can't take it back
• ¼ tsp cayenne pepper: Optional unless you love heat, in which case double it and don't say I didn't warn you
• 2 tbsp vegetable oil: Neutral oils let the spices shine without competing flavors
• 2 tbsp fresh parsley, chopped: Add it right before serving or it loses that bright green pop that makes the dish look finished

Instructions

Heat the oil in a large skillet or Dutch oven over medium-high heat:

You want it shimmering but not smoking, that sweet spot where the beef will sear instead of steam

Brown the ground beef, breaking it up with a spoon:

Get it nice and browned with those crispy edges, about 5 to 7 minutes, then drain the excess fat if you're being virtuous

Add onion, bell peppers, and celery:

Sauté for 6 to 8 minutes until softened, and don't rush this step because properly cooked vegetables are the difference between okay and incredible

Stir in garlic and cook briefly:

Just 1 minute until fragrant, because burnt garlic tastes bitter and will ruin everything you've built so far

Sprinkle in all the spices:

Stir well to coat everything thoroughly, and take a deep breath because this is the moment your kitchen starts smelling like a Louisiana restaurant

Add the rinsed rice and toast lightly:

1 to 2 minutes of stirring helps the rice hold its texture and brings out a subtle nutty flavor

Pour in the chicken broth and bring to a boil:

Scrape up any browned bits from the bottom, that's pure flavor right there

Reduce heat to low, cover, and simmer:

20 minutes of undisturbed cooking, and whatever you do, don't lift the lid or you'll let out the steam that actually cooks the rice

Let rest covered for 5 minutes:

This step seems optional but it's actually crucial for the rice to finish absorbing moisture evenly

Fluff with a fork and garnish:

Add those green onions and parsley right before serving so they stay vibrant and fresh

Save to Pinterest

My now-husband first told me he loved me over a bowl of this rice, though I'm fairly certain he just loved that he didn't have to cook for once. We still make it on rainy Sundays, and every time, he reminds me that his only complaint was the lack of chicken livers, to which I respond by handing him the cutting board.

Making It Your Own

I've swapped ground turkey for beef on countless occasions when I wanted something lighter, and honestly, nobody has ever noticed the difference. Ground pork works beautifully too, bringing a sweetness that plays really nicely with the Cajun spices.

The Authenticity Question

Traditionalists will tell you dirty rice isn't dirty rice without chicken livers, and they're probably right about the history, but my liver-free version has won over plenty of purists who didn't know what they were missing. If you want to go authentic, add half a cup of finely chopped chicken livers with the beef and cook them down together.

What To Serve Alongside

A crisp lager cuts through the richness perfectly, though an iced tea works just as well if you're keeping it non-alcoholic. This rice stands alone as a meal, but some cornbread or a simple green salad with a tangy vinaigrette never hurt anybody.

• Make extra for leftovers because this reheats beautifully for lunch the next day
• If you're sensitive to heat, start with half the cayenne and add more at the end if needed
• The rice continues to absorb liquid as it sits, so you might need to splash in a little broth when reheating

Save to Pinterest

There's something deeply satisfying about a one-pot meal that tastes like it simmered all day, even when you know better. Gather some friends, pour something cold, and let the rice work its quiet magic.

Recipe Questions & Answers

→ Can ground turkey be used instead of beef?

Yes, ground turkey or pork can be substituted for beef to create a lighter version with similar flavors.

→ What gives the dish its distinctive Cajun flavor?

The combination of Cajun seasoning, smoked paprika, thyme, and cayenne pepper creates the bold and smoky taste typical of Cajun cuisine.

→ How important is using low-sodium chicken broth?

Low-sodium broth helps control salt levels, allowing better balance with added seasonings and preventing the dish from becoming too salty.

→ Can this dish be made spicier?

Yes, increasing the cayenne pepper or adding extra Cajun seasoning will enhance the heat level to suit your taste.

→ What sides complement this dish well?

It pairs nicely with crisp lagers, iced tea, or simple green salads to balance the rich, spicy flavors.