Mardi Gras Dirty Rice with Beef (Printable Version)
Vibrant spicy Cajun rice with seasoned ground beef, vegetables, and bold Creole flavors. Perfect for festive gatherings or weeknight meals.
# What You’ll Need:
→ Meats
01 - 14 oz lean ground beef
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 1 green bell pepper, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 2 spring onions, sliced for garnish
07 - 2 tablespoons fresh parsley, chopped for garnish
→ Spices & Seasonings
08 - 1½ teaspoons Cajun seasoning
09 - 1 teaspoon smoked paprika
10 - ½ teaspoon dried thyme
11 - ½ teaspoon oregano
12 - ½ teaspoon black pepper
13 - ½ teaspoon salt
14 - ¼ teaspoon cayenne pepper, optional
→ Rice & Liquids
15 - 1 cup long-grain white rice, rinsed
16 - 2 cups beef broth, low sodium preferred
17 - 2 tablespoons tomato paste
18 - 2 tablespoons vegetable oil
# Directions:
01 - Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
02 - Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, approximately 5 minutes. Drain excess fat if necessary.
03 - Stir in onion, bell pepper, and celery. Cook for 5–7 minutes until vegetables are softened and translucent.
04 - Add the minced garlic and cook for an additional 1 minute until fragrant.
05 - Mix in the tomato paste, Cajun seasoning, smoked paprika, thyme, oregano, black pepper, salt, and cayenne. Stir well to combine and bloom the spices.
06 - Add the rinsed rice and stir to coat the grains thoroughly in the spices and vegetable mixture.
07 - Pour in the beef broth, bring to a gentle boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until the rice is tender and liquid is completely absorbed.
08 - Fluff the rice with a fork. Taste and adjust seasonings if needed.
09 - Garnish with sliced spring onions and chopped parsley before serving.
# Top Tips:
01 -
- The rice soaks up all those savory beef drippings and spices, creating little flavor bombs in every bite that'll make you close your eyes when you taste it.
- Its one of those magical one-pot wonders that somehow tastes even better the next day, making those lunch leftovers something youll actually look forward to.
02 -
- The rice-to-liquid ratio is sacred, and I learned after an unfortunate mushy batch that adding extra broth just in case actually ruins the texture completely.
- Let the dish rest covered for five minutes after cooking, a step I nearly always skipped until a Cajun chef scolded me, and now I realize it allows the flavors to settle and melts away any remaining liquid.
03 -
- Toast your rice in the pan with the vegetables and spices for a minute before adding the broth, which creates a protective coating on each grain and yields perfect texture every time.
- Keep the lid on during the entire simmering process, as each peek releases precious steam and can result in undercooked rice.