Cajun Dirty Rice Flavorful Southern (Printable)

A Southern-inspired dish featuring spiced rice, ground meat, and vegetables cooked together for bold flavor.

# What You Need:

→ Meats

01 - 0.5 lb ground pork
02 - 0.5 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 tablespoons vegetable oil

→ Spices & Seasonings

11 - 1 1/2 teaspoons Cajun seasoning (store-bought or homemade)
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon black pepper
16 - 1/4 teaspoon cayenne pepper (optional, for extra heat)

# How-To:

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 thoroughly browned, about 6 to 7 minutes.
02 - Add onion, green bell pepper, celery, and garlic to the skillet. Cook, stirring frequently, until the vegetables are softened, approximately 5 minutes.
03 - Stir in Cajun seasoning, dried thyme, smoked paprika, salt, black pepper, and cayenne pepper. Mix thoroughly to coat the meat and vegetables evenly with the spices.
04 - Add the rinsed rice to the skillet, stirring to combine. Allow the rice to lightly toast and absorb the flavors for 1 to 2 minutes.
05 - Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and let simmer for 20 to 22 minutes, until the rice is tender and the liquid fully absorbed.
06 - Remove from heat and keep covered for 5 minutes to finish steaming. Fluff the rice gently with a fork before serving.
07 - Sprinkle sliced spring onions over the dish as garnish and serve immediately.

# Expert Advice:

01 -
  • It comes together in under an hour and feels way more impressive than the effort it actually requires.
  • The meat and spices create a richness that makes you feel like you're eating something fancy, even though it's pure comfort food.
  • It's naturally dairy-free and adaptable—leftovers taste even better the next day.
02 -
  • Don't skip rinsing the rice—it's the difference between creamy clumps and distinct grains that actually feel good to eat.
  • If you use chicken livers, they cook through quickly; overcooking turns them grainy, so keep an eye on that first step and don't rush it beyond 7 minutes.
  • The liquid should be completely absorbed when the rice is done—if it's still wet, the rice was cooked too briefly, so give it another few minutes of low heat with the lid on.
03 -
  • If your broth is weak-tasting, use 1 cup of broth and 1 cup of water with a bouillon cube or extra seasoning; this prevents over-saltiness while keeping flavor strong.
  • Leftovers can be frozen for up to three months, and reheating them in a skillet with a bit of extra broth brings them back to life better than a microwave ever could.
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