Cajun Dirty Rice Dish (Printable)

Hearty Southern-style dish with spiced rice, ground meat, and savory vegetables.

# 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 beef or chicken livers. Cook, breaking up the meat, until well browned and cooked through, about 6 to 7 minutes.
02 - Add finely chopped onion, diced green bell pepper, celery, and minced garlic. Cook, stirring occasionally, until vegetables are softened, approximately 5 minutes.
03 - Stir in Cajun seasoning, dried thyme, smoked paprika, salt, black pepper, and optional cayenne pepper. Mix thoroughly to evenly coat meat and vegetables with spices.
04 - Add rinsed rice to the skillet and stir to combine. Allow rice to toast for 1 to 2 minutes while stirring frequently.
05 - Pour in chicken broth and bring mixture to a boil. Reduce heat to low, cover, and let simmer until rice is tender and liquid is absorbed, about 20 to 22 minutes.
06 - Remove skillet from heat and keep covered for 5 minutes. Then fluff rice gently with a fork.
07 - Sprinkle sliced spring onions over the top before serving to add freshness and color.

# Expert Advice:

01 -
  • It's a one-pot wonder that feels restaurant-worthy but honestly couldn't be simpler to pull off on a weeknight.
  • The bold spice profile means you don't need heavy cream or complicated techniques to make it memorable.
  • Somehow it tastes even better the next day, making it perfect for meal prep without tasting like leftovers.
02 -
  • Don't skip rinsing the rice—unrinsed rice turns into a starchy mess that clings together instead of staying light and separate.
  • The spices need contact with hot fat to fully release their flavor, which is why browning the meat properly and toasting the spices matters so much.
  • Chicken livers will change the texture slightly and add a deeper, almost mineral flavor that's worth trying at least once if you're curious about traditional versions.
03 -
  • Use a Dutch oven if you have one—the heavy bottom distributes heat evenly and the covered design steams the rice to perfection.
  • If your broth is unsalted, you'll need to taste and adjust the salt at the end; store-bought broths can vary wildly in sodium, so trust your palate over the recipe.
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