Cajun Dirty Rice Classic (Printable)

Savory blend of spiced meats, vegetables, and rice creating a bold Southern-flavored main dish.

# Ingredient List:

→ Meats

01 - 1/2 pound ground pork
02 - 1/2 pound ground beef or chicken livers (traditional)

→ 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

# How-To 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 cooked through, about 6 to 7 minutes.
02 - Add chopped onion, diced bell pepper, celery, and minced garlic to the cooked meat. Sauté for 5 minutes until the vegetables soften.
03 - Mix in the Cajun seasoning, dried thyme, smoked paprika, salt, black pepper, and cayenne pepper, coating the meat and vegetables evenly.
04 - Stir in the rinsed rice, allowing it to toast with the mixture for 1 to 2 minutes.
05 - Pour in the 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 the rice gently with a fork.
07 - Top with sliced spring onions before serving.

# Expert Advice:

01 -
  • It comes together in under an hour and feeds a crowd without fuss or pretension.
  • The meat caramelizes while the vegetables release their sweetness, building layers of flavor that somehow taste like they took all day to make.
  • It's forgiving—you can swap proteins, adjust heat, and it still tastes authentically good.
02 -
  • Rinsing the rice is not optional—it removes starch that would otherwise make everything gluey and defeat the whole point of dirty rice.
  • Don't skip the initial browning of the meat; it creates flavor through caramelization that you can't get any other way, and that's what separates good dirty rice from forgettable rice.
03 -
  • Use a Dutch oven or heavy skillet that retains heat evenly—it ensures the rice cooks consistently without scorching on the bottom.
  • If you want extra richness, use beef or chicken stock instead of broth, or even replace a quarter cup of the broth with coffee for depth you can't quite identify but definitely taste.
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