Cajun Dirty Rice Flavor (Printable)

A spicy Southern dish combining ground meats, aromatic vegetables, and fluffy rice in robust Cajun spices.

# What You'll 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)

# 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 cooked through, about 6 to 7 minutes.
02 - Add onion, bell pepper, celery, and garlic to the skillet. Sauté for 5 minutes until the vegetables soften.
03 - Stir in Cajun seasoning, dried thyme, smoked paprika, salt, black pepper, and optional cayenne pepper. Mix well to evenly coat the meat and vegetables.
04 - Add rinsed rice and stir to combine with the meat and seasonings. Allow the rice to toast lightly for 1 to 2 minutes.
05 - Pour in chicken broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 20 to 22 minutes until the rice is tender and liquid is absorbed.
06 - Remove from heat and let the dish rest, covered, for 5 minutes. Fluff the rice gently with a fork.
07 - Sprinkle sliced spring onions on top before serving.

# Expert Hints:

01 -
  • It comes together in under an hour and tastes like you've been cooking all day.
  • The meat and vegetables create a deeply savory foundation that makes the rice sing instead of just absorbing broth.
  • One skillet, no complicated techniques, and enough flavor to make people ask for seconds before they've finished their first bite.
02 -
  • Don't skip the browning step with the meat—that's where half the flavor comes from, and rushing it turns the dish flat and forgettable.
  • If you use chicken livers for authenticity, they cook faster than beef, so watch the timing and don't overcook them into grainy bits.
  • The rice needs to be rinsed or it'll turn gluey and stick together instead of staying light and separated.
03 -
  • Use a Dutch oven instead of a regular skillet if you have one—it distributes heat more evenly and helps prevent sticking on the bottom.
  • If your broth is cold straight from the fridge, warm it first so it doesn't shock the pan and stop the cooking process.
  • Taste the rice before it finishes cooking, around the eighteen-minute mark—every stove is different, and rice at the bottom might be tender before the top layer is done.
Go Back