This filling one-pot Dirty Rice with Ground Beef blends bold Cajun tastes with straightforward cooking. The tasty mix of beef, flavorful veggies, and well-seasoned rice makes a cozy dish that’s both filling and true to its Louisiana background.
I whipped up this Dirty Rice when I needed something different for our ground beef besides the usual tacos or pasta. The smells in my kitchen were so good that my teens actually came in asking what I was making instead of waiting for me to call them to eat.
What You’ll Need
- Olive oil: Makes a great start for cooking the meat and veggies without taking over the flavor
- Ground beef: Adds deep taste and meaty texture; grab 80/20 for the best flavor mix
- Onion, bell pepper, and celery: Make up the key Cajun flavor trio; chop them the same size so they cook evenly
- Garlic: Gives amazing smell and taste; always go with fresh instead of jarred for this meal
- Long grain white rice: Soaks up all the goodness while staying fluffy; don’t try using quick rice
- Chicken broth: Makes everything tastier than plain water would; pick low-sodium so you can control the salt
- Smoked paprika: Adds a hint of smokiness that makes the whole dish better; try to find Spanish kinds
- Dried thyme: Brings earthy flavors that work great with the beef
- Cajun seasoning: Gives you that real Louisiana kick; look for ones without MSG if you can
- Black pepper: Adds a slow-building warmth throughout the dish
Simple Cooking Steps
- Cook the Meat:
- Warm olive oil in a big, sturdy pan over medium heat until it glistens. Throw in your ground beef and break it up with a wooden spoon. Keep cooking until you don’t see any pink, around 5-7 minutes, stirring now and then for even cooking. You want the beef to get nicely browned for better flavor. Drain most of the fat, but leave just enough to cook your veggies.
- Cook the Veggies:
- Toss the chopped onion, bell pepper, and celery in with your meat. Cook them for 3-5 minutes, stirring often, until they soften and turn see-through but aren’t brown. The veggies will let out some juice that adds flavor. Add your chopped garlic and cook for just a minute until you can smell it but before it browns, since burnt garlic tastes bitter.
- Get the Rice Ready:
- Mix the uncooked rice with your meat and veggie mix, making sure each grain gets coated with the tasty oils. Cook for 2 minutes, always stirring so nothing sticks. The rice edges should start looking a bit clear, which means it’s beginning to toast. This step makes the rice taste nutty and helps keep the grains separate after cooking.
- Add Spices and Liquid:
- Scatter smoked paprika, dried thyme, Cajun seasoning, and black pepper over everything, mixing well. Pour chicken broth in slowly, letting it pick up all those tasty bits stuck to the bottom of the pan. Bring everything to a full, bubbling boil which helps the rice cook properly.
- Let It Simmer:
- Turn the heat way down and put a tight lid on. Let it cook without peeking for 18-20 minutes. The covered pot creates perfect steam for the rice. You’ll know it’s almost done when the bubbling sound quiets down, showing the liquid is getting absorbed.
- Finish and Enjoy:
- Take the pot off the heat but keep the lid on for 5 more minutes. This lets all the moisture spread evenly through the rice. Then fluff it gently with a fork to separate the grains without mashing them. Your rice should be tender but not mushy, with distinct grains. Top with fresh green onions for color and a crisp flavor contrast.
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