Cajun Dirty Rice Classic (Print)

Savory Southern-style rice with ground meats, aromatic vegetables, and bold spices for a hearty dish.

# 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 tbsp vegetable oil

→ Spices & Seasonings

11 - 1 1/2 tsp Cajun seasoning (store-bought or homemade)
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, for extra heat)

# Steps:

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 fully cooked, about 6 to 7 minutes.
02 - Add onion, green bell pepper, celery, and garlic to the skillet. Sauté for 5 minutes until vegetables soften.
03 - Stir in Cajun seasoning, dried thyme, smoked paprika, salt, black pepper, and cayenne pepper. Mix thoroughly to coat the meat and vegetables.
04 - Add rinsed long-grain white rice and stir well. Let the rice toast for 1 to 2 minutes, stirring occasionally.
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 stand, covered, for 5 minutes. Fluff rice gently using a fork.
07 - Scatter sliced spring onions over the dish before serving.

# Top Tips:

01 -
  • It comes together in under an hour and tastes like you've been cooking all afternoon.
  • The kind of dish that fills the house with warmth and makes people ask for seconds without thinking.
  • Naturally dairy-free and forgiving enough to adapt however your pantry suggests.
02 -
  • Don't skip rinsing the rice—it's the difference between separate grains and a sticky mass.
  • If your rice absorbs the liquid too quickly and still feels hard, add a splash more broth and let it cook a bit longer; every stove is different.
  • The meat needs to brown properly before the vegetables go in—rushing this step means less flavor in every bite.
03 -
  • Use the best chicken broth you can find—it matters more than you'd think in a simple dish like this.
  • If you're using chicken livers, some people soak them in milk for 30 minutes first to reduce the intensity—it's not necessary, but it's a option if livers intimidate you.
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