Why You’ll Love This Recipe

I love this recipe because it’s so easy and packed with layers of flavor. The combination of Cajun seasoning, aromatic vegetables, and ground beef makes every bite rich and satisfying. I also appreciate that it’s a one-pan dish—less cleanup but maximum comfort. Whether I serve it as a main course or a side, it’s always a crowd-pleaser with just the right amount of kick.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pound ground beef
3 cups cooked long-grain white rice
1 medium green bell pepper, diced
2 celery stalks, diced
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon Cajun seasoning
1 cup chicken broth
1/2 cup green onions, chopped

Directions

1. I heat a large skillet over medium-high heat and add the ground beef. I cook it until browned, breaking it apart as it cooks, then drain any excess fat.

2. I add the diced onion, celery, and green bell pepper to the skillet and sauté for about 5 minutes until the vegetables are soft and fragrant.

3. I stir in the minced garlic and Cajun seasoning and cook for about 1 minute to let the spices bloom.

4. I add the cooked rice to the skillet and pour in the chicken broth, stirring everything together until it’s well combined.

5. I let the mixture simmer for 3–5 minutes, allowing the broth to absorb and the rice to heat through.

6. I remove it from the heat, stir in the chopped green onions, and taste to adjust seasoning if needed.

7. I serve it hot as a main dish or a hearty side to any Southern-inspired meal.

Servings and Timing

This recipe makes 4 servings and takes a total of 30 minutes—10 minutes of prep time and 20 minutes of cooking time.

Variations

I sometimes mix in sausage for an even richer flavor, or add a small amount of chicken liver to make it more traditional. For a lighter option, I use ground turkey instead of beef. I also like tossing in diced jalapeños or a few dashes of hot sauce for extra heat. When I want to make it vegetarian, I replace the meat with black beans or plant-based crumbles.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it in a skillet over medium heat with a splash of chicken broth or water to loosen it up. It can also be microwaved in short bursts, stirring between intervals. I don’t recommend freezing it, as the rice can become mushy once thawed.

FAQs

Can I use brown rice instead of white rice?

Yes, I can use brown rice, but I make sure it’s fully cooked beforehand since it takes longer to soften.

What’s the best rice for dirty rice?

I prefer using long-grain white rice because it stays fluffy and doesn’t clump.

Can I make this recipe ahead of time?

Yes, I often prepare it in advance and reheat it before serving—it tastes even better the next day.

How spicy is this dish?

That depends on the Cajun seasoning I use. I start with less and adjust to my preferred spice level.

Can I use leftover rice?

Definitely! Day-old rice works perfectly because it holds its texture better.

What can I serve with dirty rice?

I like serving it with fried chicken, grilled shrimp, or collard greens for a complete Southern meal.

Can I add more vegetables?

Yes, I sometimes add corn, diced tomatoes, or mushrooms to make it even heartier.

Can I use store-bought Cajun seasoning?

Yes, but I adjust the salt to taste since some blends can be quite salty.

Can I double the recipe?

Absolutely. I just use a larger skillet or Dutch oven to ensure everything mixes evenly.

Conclusion

I love how this Classic Dirty Rice delivers big, bold Southern flavor with minimal effort. The combination of seasoned beef, vegetables, and perfectly spiced rice creates a dish that’s both comforting and exciting. Whether I make it for a quick weeknight dinner or as a side for a larger feast, it’s always a hit that brings a little Louisiana soul to the table.