Cajun Dirty Rice Ground Beef

The first time I had dirty rice was at a tiny hole in the wall restaurant in New Orleans, where the owner told me it earned its name from the way the ground meat and spices stained the rice grains. I've been making my version ever since, tweaking it until the spices hit just right. There is something deeply satisfying about watching plain white rice transform into this fragrant, speckled masterpiece. My kitchen always smells incredible when this simmers.

Last winter when my brother was recovering from surgery, I brought him a batch of this dirty rice. He called me two days later asking for the recipe because it was the only thing that actually tasted good to him. Now he makes it every Sunday, and I love that something so simple became part of his routine. Food has a way of doing that, showing up when you need comfort most.

Ingredients

• 300 g (10 oz) ground beef: I use regular fat content here because the rendered fat carries all those Cajun spices through the dish beautifully
• 1 medium yellow onion, finely chopped: The onion foundation is non-negotiable it provides that essential aromatic base that makes Southern cooking sing
• 1 celery stalk, finely chopped: Even one stalk matters here, contributing that subtle savory backbone that you cannot quite place but would miss if it were gone
• 1 small green bell pepper, diced: This completes the holy trinity of Cajun cooking and adds fresh brightness against the rich spices
• 2 cloves garlic, minced: Fresh garlic always beats pre-minced, and adding it last prevents any bitter burnt taste
• 200 g (1 cup) long-grain white rice, uncooked: Long grain keeps the rice fluffy and separate rather than turning into a sticky mess
• 500 ml (2 cups) chicken broth: Low sodium gives you control over the salt level since the Cajun seasoning already packs a punch
• 2 tsp Cajun seasoning: This is the flavor engine of the whole dish, so taste your brand first and adjust from there
• 1/2 tsp smoked paprika: The smoked element adds this incredible depth that makes people ask what your secret ingredient is
• 1/4 tsp dried thyme: Earthy and gentle, thyme plays so well with beef and rice
• 1/4 tsp dried oregano: A little goes a long way toward rounding out the spice blend
• 1/4 tsp freshly ground black pepper: Freshly cracked makes a noticeable difference here
• 1/2 tsp salt: Start with half and adjust at the end since Cajun seasoning varies by brand
• 2 tbsp vegetable oil: A neutral oil lets the spices shine without competing flavors
• 2 tbsp fresh parsley, chopped: This pop of green and fresh flavor at the end makes the whole dish feel alive
• 2 spring onions, sliced: The mild onion bite and bright color finish everything perfectly

Instructions

Get your beef going:

Heat that vegetable oil in a large skillet or Dutch oven over medium-high heat, then add your ground beef. Cook it for about 5 minutes, breaking it up constantly with your spoon until it is beautifully browned. Drain any excess fat if you are using regular beef, but do not go crazy about it.

Add the aromatic trinity:

Toss in your chopped onion, celery, and green bell pepper. Sauté them for 4 or 5 minutes until they have softened and released all their wonderful smells into the kitchen. Your foundation is building.

Wake up the garlic:

Stir in your minced garlic and cook for just 1 minute until it becomes fragrant. Watch it carefully here because garlic goes from perfect to burnt in seconds.

Build your spice base:

Sprinkle in the Cajun seasoning, smoked paprika, thyme, oregano, salt, and pepper. Stir everything thoroughly so the spices coat the meat and vegetables evenly. The kitchen will start smelling like a proper Cajun kitchen right about now.

Toast your rice:

Add the uncooked rice directly into the pan and stir it around for 2 minutes. This toasting step helps the rice hold its texture and absorb flavors better. You will see the grains turn slightly opaque.

Bring it all together:

Pour in the chicken broth while scraping up any browned bits from the bottom of the pan with your spoon. Those browned bits are concentrated flavor that you definitely want in your final dish. Bring everything to a gentle boil.

Let it simmer:

Reduce your heat to low, cover the pan tightly, and simmer for 18 to 20 minutes. The rice should become tender and absorb almost all the liquid. Resist the urge to peek too often.

The resting phase:

Remove the pan from heat but keep it covered for 5 minutes. This crucial resting time lets the rice settle and finish cooking evenly. Fluff everything gently with a fork before serving.

Finish with fresh touches:

Scatter your chopped parsley and sliced spring onions over the top right before serving. The fresh green elements brighten up all those deep, rich flavors.

Save

This recipe has become my go-to when someone needs a meal that feels like a hug. I have made it for new neighbors, sick friends, and Tuesday night dinners alike. Every time, someone asks for the recipe, and I think that is the highest compliment a home cook can receive.

Making It Your Own

Traditional dirty rice often includes chicken livers, which I know sounds intimidating to some people. If you are feeling adventurous, dice up about 100g of chicken livers and cook them right along with your ground beef. They add this incredible richness and depth that is honestly hard to describe but immediately noticeable. I have converted plenty of liver skeptics this way.

Heat Management

The beauty of this dish is how easily you can adjust the heat level to suit your crowd. Some nights I want something mild and comforting, other times I am craving serious spice. Start with the base recipe, then taste at the very end and add cayenne pepper or your favorite hot sauce drop by drop. It is always easier to add heat than to take it away.

Leftovers And Make-Ahead Tips

Dirty rice actually tastes better the next day as the flavors continue to develop and meld. I often make a double batch and portion it out for lunches throughout the week. The rice does absorb more liquid overnight, so splash in a tablespoon of water or broth when reheating. It will fluff right back up.

• Freeze individual portions in freezer bags for those nights when cooking feels impossible
• This reheats beautifully in the microwave with just a splash of water to refresh the texture
• The dish pairs equally well with roasted vegetables or a simple green salad

Save

There is something profoundly grounding about a dish that turns simple ingredients into something so much greater than the sum of its parts. I hope this recipe finds its way into your regular rotation too.

Recipe FAQs

→ What type of beef works best?

Lean or regular ground beef can be used, depending on your preference for fat content and richness.

→ Can I substitute the protein?

Yes, diced chicken livers, turkey, or pork are excellent alternatives to ground beef for varied flavors and textures.

→ How spicy is the seasoning mix?

The Cajun seasoning provides a balanced kick, but heat can be adjusted with added cayenne or hot sauce.

→ What type of rice is recommended?

Long-grain white rice is preferred for its ability to cook evenly and absorb flavors without becoming mushy.

→ What cooking tools are needed?

A large skillet or Dutch oven, cutting board, chef's knife, measuring utensils, and a wooden spoon or spatula are necessary.

→ Are there common allergens in this dish?

This preparation is free from major allergens like milk, eggs, fish, shellfish, nuts, peanuts, wheat, and soy, but check store-bought seasonings or broth for gluten or additives.