Cajun Dirty Rice Flavorful (Printable Version)

A savory blend of seasoned meats, rice, and vegetables with bold Cajun spices and rich flavors.

# 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 tbsp vegetable oil

→ Spices & Seasonings

11 - 1 1/2 tsp Cajun seasoning
12 - 1/2 tsp dried thyme
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp salt, or to taste
15 - 1/4 tsp black pepper
16 - 1/4 tsp cayenne pepper (optional)

# How-To Steps:

01 - Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add ground pork and ground beef or chicken livers. Break up the meat and cook until browned and fully cooked, about 6 to 7 minutes.
02 - Add the chopped onion, diced bell pepper, diced celery, and minced 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 thoroughly to evenly coat the meat and vegetables.
04 - Add the rinsed long-grain white rice to the mixture and stir to combine. Allow the rice to toast for 1 to 2 minutes while stirring.
05 - Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 to 22 minutes until the rice is tender and all liquid is absorbed.
06 - Remove from heat and let the dish rest, covered, for 5 minutes. Fluff the rice gently with a fork to separate the grains.
07 - Sprinkle sliced spring onions over the top before serving.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you've been cooking all day.
  • The meat gets crispy at the edges while the rice absorbs all that savory, spiced flavor without any fuss.
  • Leftovers somehow taste even better, which means you'll actually want to eat them.
02 -
  • Don't skip rinsing the rice—it makes the difference between fluffy grains and gluey mush.
  • If your broth isn't flavorful enough, the whole dish suffers; taste it before you use it, and add extra if it seems weak.
  • Resist the urge to stir once you've added the broth and covered the pan; agitation releases starch and makes the rice sticky.
03 -
  • Make this in a Dutch oven instead of a skillet if you're cooking for a crowd; it distributes heat more evenly and makes fluffing easier.
  • Leftover dirty rice actually improves after a night in the fridge—the flavors meld together, and you can reheat it gently with a splash of broth to restore moisture.
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