Cajun Dirty Rice

Ingredients

• 2 tbsp Olive Oil (extra virgin preferred for flavor)
• 2 lb Ground Beef (80% lean, break up into small pieces while cooking)
• 0.5 Green Bell Pepper (half of a medium pepper, diced evenly)
• 0.5 Red Bell Pepper (half of a medium pepper, diced evenly)
• 1 Onion (medium, diced; can use yellow or white onion)
• 1 tbsp Creole Seasoning (divided: half added early, half added later)
• 1 tbsp Garlic Powder (divided: half added early, half added later)
• 1 tbsp Onion Powder (divided: half added early, half added later)
• 2 cup Long Grain White Rice (uncleaned is fine; toast in pan before adding broth)
• 4 cup Chicken Broth (use a 32‑oz carton; low‑sodium preferred)
• 2 Bay Leaves (remove before serving)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Prep Vegetables

   Using the food chopper, dice half a green bell pepper, half a red bell pepper, and one medium onion into uniform ¼‑inch pieces.

   Time: PT5M

2. Heat Pan and Add Oil

   Place the skillet over medium‑high heat. When the pan is hot enough to feel warmth through your hand, add 2 tbsp olive oil and let it shimmer.

   Time: PT2M

   Temperature: medium-high

3. Brown Ground Beef

   Add the 2 lb ground beef to the hot oil. Break it up with a wooden spoon and cook, stirring occasionally, until it loses its pink color, about 4‑5 minutes.

   Time: PT5M

   Temperature: medium

4. Cook Bell Peppers

   Add the diced green and red bell peppers to the skillet. Sauté for 2 minutes until they start to soften.

   Time: PT2M

   Temperature: medium

5. Add First Half of Seasonings

   Stir in ½ tbsp Creole seasoning, ½ tbsp garlic powder, and ½ tbsp onion powder. Mix well.

   Time: PT1M

6. Continue Cooking Beef & Veggies

   Cook the mixture for another 3‑4 minutes, allowing the peppers to reach your desired doneness.

   Time: PT4M

   Temperature: medium

7. Toast the Rice

   Add 2 cup uncooked rice to the skillet. Stir constantly for 2 minutes, letting the rice absorb the beef drippings and turn lightly golden.

   Time: PT2M

   Temperature: medium

8. Add Liquid and Remaining Seasonings

   Pour in 4 cup chicken broth, then add the remaining ½ tbsp each of Creole seasoning, garlic powder, onion powder, and the 2 bay leaves. Stir to combine.

   Time: PT1M

9. Simmer

   Bring the mixture to a gentle boil, then reduce heat to low, cover, and let simmer for 20 minutes without stirring.

   Time: PT20M

   Temperature: low

10. Finish and Garnish

    Remove the skillet from heat. Let it sit, covered, for 5 minutes. Fluff the rice, discard the bay leaves, and sprinkle chopped parsley on top.

    Time: PT5M

Nutrition Facts

Calories

300

Protein

16 g

Carbohydrates

15 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Ground Beef: ground turkey, ground pork, ground chicken
• Instead of Green Bell Pepper: any color bell pepper
• Instead of Red Bell Pepper: any color bell pepper
• Instead of Onion: shallots, sweet onion
• Instead of Creole Seasoning: Cajun seasoning, taco seasoning
• Instead of Garlic Powder: fresh minced garlic (1 tsp per tbsp)
• Instead of Onion Powder: fresh minced onion (1 tsp per tbsp)
• Instead of Long Grain White Rice: parboiled rice, brown rice (longer cooking)
• Instead of Chicken Broth: vegetable broth, water + bouillon cube
• Instead of Bay Leaves: dried thyme (1/2 tsp)
• Instead of Fresh Parsley: cilantro, green onions

Equipment Needed

• Food Chopper
• Large Skillet or Dutch Oven
• Measuring Cups
• Wooden Spoon or Spatula
• Lid for Skillet
• Cutting Board
• Knife

Critical Steps — Do Not Skip

• Evenly chopping the vegetables with the food chopper.
• Browning the ground beef without over‑cooking.
• Toasting the rice before adding liquid.
• Simmering covered for exactly 20 minutes without stirring.
• Removing bay leaves before serving.

Chef Tips from the Video

• Pre‑heat the pan before adding oil for a better sear on the beef.
• Use a low simmer (heat setting 2‑3) to prevent the rice from scorching.
• A splash of hot sauce at the end adds a pleasant kick without overwhelming the flavors.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months; reheat gently on the stovetop.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Dice the peppers and onion a day ahead and store in a sealed container in the fridge.
• Cooked dirty rice reheats well; add a splash of broth when reheating to restore moisture.

Frequently Asked Questions