Cajun Dirty Rice Flavorful (Printable Version)

A flavorful Southern dish combining spiced meat, fragrant vegetables, and tender rice for a hearty meal.

# Ingredient List:

→ 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)

# Directions:

01 - Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add ground pork and beef or chicken livers, breaking up the meat, and cook until browned and cooked through, about 6 to 7 minutes.
02 - Add chopped onion, green bell pepper, celery, and minced garlic to the skillet. Sauté for 5 minutes until the vegetables soften.
03 - Stir in Cajun seasoning, dried thyme, smoked paprika, salt, black pepper, and optional cayenne pepper. Mix thoroughly to coat meat and vegetables evenly.
04 - Add the rinsed rice to the skillet and stir to combine, allowing the rice to toast lightly for 1 to 2 minutes.
05 - Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer gently for 20 to 22 minutes until the rice is tender and liquid is absorbed.
06 - Remove from heat and let stand, covered, for 5 minutes. Fluff the rice carefully with a fork.
07 - Sprinkle sliced spring onions over the dish before serving.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you've been cooking all day.
  • One skillet, minimal cleanup, and the kind of flavor that makes people ask for seconds before they've finished their first bite.
  • Naturally flexible—swap the meat, add vegetables, adjust the heat to match your mood.
02 -
  • If your rice turns out mushy, you either used too much broth or cooked it too long—next time, reduce the broth slightly or shorten the simmer, and remember that carryover cooking happens even after you turn off the heat.
  • The meat rendering its fat is what makes this dish taste rich and cohesive, not greasy—if you use very lean meat, don't hesitate to add a little extra oil or include a small amount of pork belly or sausage.
03 -
  • Make your Cajun blend if you don't have a store-bought version—mix paprika, garlic powder, onion powder, cayenne, oregano, and thyme, and you'll taste the difference immediately.
  • If you're using chicken livers, soak them in milk for an hour before cooking to mellow out the intensity, and pat them completely dry before browning or they'll steam instead of sear.
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