Cajun Dirty Rice Beef Peppers (Printable)
Savory Cajun rice with ground beef, colorful peppers, and fragrant spices for a hearty Southern dish.
# What You Need:
→ Meats
01 - 14 oz lean ground beef
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 1 green bell pepper, diced
04 - 1 red bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 2 spring onions, thinly sliced
→ Rice & Staples
08 - 1 cup long-grain white rice, rinsed
09 - 2 cups low-sodium chicken broth
10 - 2 tbsp vegetable oil
→ Seasonings & Herbs
11 - 1 tbsp Cajun seasoning
12 - 1 tsp smoked paprika
13 - 1/2 tsp dried thyme
14 - 1/2 tsp dried oregano
15 - 1/2 tsp ground black pepper
16 - 1/4 tsp cayenne pepper
17 - 1 tsp kosher salt
18 - 2 tbsp fresh parsley, chopped
# Directions:
01 - Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking apart with a spoon, until browned and cooked through, approximately 5 minutes. Drain excess fat if needed.
02 - Add chopped onion, green and red bell peppers, celery, and minced garlic to the skillet. Sauté for 4 to 5 minutes until vegetables have softened and become fragrant.
03 - Stir in Cajun seasoning, smoked paprika, dried thyme, dried oregano, black pepper, cayenne pepper, and kosher salt. Cook for 1 minute to bloom the spices and release their aromatic oils.
04 - Add rinsed rice to the skillet and stir thoroughly to coat with the spiced vegetable mixture. Pour in chicken broth and bring to a rolling boil.
05 - Reduce heat to low, cover tightly, and simmer for 18 to 20 minutes until rice is tender and all liquid has been absorbed. Avoid lifting the lid during cooking to ensure proper steaming.
06 - Remove from heat and let stand covered for 5 minutes to allow rice to firm. Fluff gently with a fork. Garnish with chopped fresh parsley and sliced spring onions. Serve immediately while hot.
# Expert Tips:
01 -
- The ground beef creates these incredible crispy bits that get tangled in every rice kernel
- One pan handles everything, leaving you with almost zero cleanup
02 -
- I once skipped rinsing the rice and ended up with a gummy, sad mess that nobody wanted seconds of
- Lifting the lid during simmering adds at least 5 minutes to your cooking time every single time
03 -
- Double the batch and freeze half for an emergency dinner on busy nights
- Taste the rice after resting and adjust salt before serving, as some broths are saltier than others