Cajun Dirty Rice Beef Peppers (Print)

A Southern-inspired dish featuring spiced ground beef, bell peppers, and fragrant rice simmered to perfection.

# Ingredient List:

→ Meats

01 - 14 oz lean ground beef

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 1 green bell pepper, diced
04 - 1 red bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 2 spring onions, thinly sliced

→ Rice & Staples

08 - 1 cup long-grain white rice, rinsed
09 - 2 cups low-sodium chicken broth
10 - 2 tablespoons vegetable oil

→ Seasonings & Herbs

11 - 1 tablespoon Cajun seasoning
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon ground black pepper
16 - 1/4 teaspoon cayenne pepper
17 - 1 teaspoon kosher salt
18 - 2 tablespoons fresh parsley, chopped

# How-To Steps:

01 - Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
02 - Add ground beef and cook, breaking up with a spoon, until browned and cooked through, approximately 5 minutes. Drain excess fat if needed.
03 - Add onion, green and red bell peppers, celery, and garlic. Sauté for 4 to 5 minutes until softened.
04 - Stir in Cajun seasoning, smoked paprika, thyme, oregano, black pepper, cayenne pepper, and salt. Cook for 1 minute until fragrant.
05 - Add rinsed rice and stir thoroughly to coat with spices and vegetables.
06 - Pour in chicken broth and bring mixture to a boil.
07 - Reduce heat to low, cover, and simmer for 18 to 20 minutes until rice is tender and liquid is absorbed.
08 - Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
09 - Garnish with fresh parsley and spring onions. Serve hot.

# Expert Suggestions:

01 -
  • The rice absorbs every bit of flavor from the beef and spices, so each bite tastes like its been simmering all day even though it comes together in under an hour
  • Its one of those rare dishes that actually tastes better the next day, making it perfect for meal prep or lazy lunches
02 -
  • Resist the urge to peek while the rice is simmering because releasing that steam will mess up the cooking process and leave you with crunchy grains
  • I learned the hard way that using too much heat causes the rice to stick to the bottom and burn, so keep it at a gentle simmer
03 -
  • Rinse your rice until the water runs clear, which I promise makes the difference between fluffy and gummy rice
  • Toast the rice with the spices for that extra minute before adding liquid, it builds layers of flavor that really shine through

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