Cajun Dirty Rice Beef Herbs (Print version)

Flavorful beef with aromatic veggies and fresh herbs cooked with bold Cajun spices for a satisfying meal.

# What you need:

→ Meats

01 - 1 lb ground beef (85% lean)

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 1 green bell pepper, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced

→ Grains

06 - 1 1/2 cups long-grain white rice, rinsed and drained
07 - 3 cups low-sodium chicken broth

→ Herbs

08 - 2 tablespoons fresh parsley, chopped
09 - 2 tablespoons green onions, sliced
10 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)

→ Spices & Seasonings

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

→ Oils & Other

17 - 2 tablespoons vegetable oil

# Directions:

01 - Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
02 - Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through. Remove excess fat if needed, leaving about 1 tablespoon in the pan.
03 - Add onion, bell pepper, celery, and garlic. Sauté for 5–7 minutes until softened and fragrant.
04 - Stir in Cajun seasoning, smoked paprika, oregano, thyme, cayenne, salt, and black pepper. Cook for 1 minute.
05 - Add the rice and stir to coat with the spices and vegetable mixture.
06 - Pour in the chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until the rice is cooked and liquid absorbed.
07 - Remove from heat, fluff the rice with a fork, and stir in fresh parsley and green onions. Taste and adjust seasoning if needed. Serve hot.

# Expert advice:

01 -
  • One pan, minimal cleanup, maximum flavor
  • The rice absorbs all those savory beef juices and Cajun spices
  • Ready in under an hour but tastes like it simmered all day
02 -
  • Do not lift the lid while the rice simmers, you need that trapped steam to cook it properly
  • Letting it rest off the heat for 5 minutes prevents the rice from becoming gummy when you fluff it
03 -
  • Make your own Cajun seasoning blend with paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt
  • If the rice absorbs all the liquid but is still crunchy, add 1/4 cup more broth and continue cooking

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