Dirty Rice With Ground Beef brings back one chilly autumn afternoon, when I joined my old cooking club at the local community center, right after a brisk walk through the farmers’ market.
A retired chef friend, Marie, insisted I taste her version of this dish, rich with smoky paprika and tender beef. We gathered around her tiny demo kitchen, inhaling the aromas as she stirred rice bubbling in broth.
The warmth from the skillet cut through the crisp air outside. By the time she scooped out serving bowls, a steady line had formed. That day reminded me of neighborhood dinners at my parents’ house back home, when a simple skillet dish fed neighbors, stories and laughter included.
I came home and recreated it for my own family, and they declared it an instant favorite. Now it’s my fall go‑to for filling bellies and bringing friendly chatter around the table.
Short Description
A flavorful, one-pot meal of long‑grain rice cooked in savory chicken broth with ground beef, Cajun seasonings, and a medley of aromatic veggies—hearty comfort in under an hour.
Key Ingredients
- 3 cups chicken broth
- 1 green or red bell pepper, diced
- 2 celery stalks, diced
- 1 tbsp (15 ml) olive oil
- 1½ cups long‑grain white rice (uncooked)
- 1 lb (450 g) ground beef
- 1 tsp Cajun seasoning (adjust to taste)
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp smoked paprika
- ½ tsp ground black pepper
- Chopped green onions for topping (optional)
Tools Needed
- Large skillet or Dutch oven with lid
- Cooking spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
- Fork for fluffing rice
- Serving bowls or plates
Cooking Instructions
Step 1: Brown the Beef
Heat 15 ml olive oil in a skillet or Dutch oven over medium heat. Add ground beef, season with salt and pepper, and cook for 5–7 minutes until browned, breaking it apart as it cooks. Drain excess fat if needed.
Step 2: Sauté Vegetables
Keep beef in pan, add diced onion, bell pepper, and celery. Cook about 3–5 minutes until softened. Stir in minced garlic and cook an additional minute until fragrant.
Step 3: Toast Rice
Stir 1½ cups uncooked rice into the meat and vegetables. Let it toast for 1–2 minutes while stirring, so each grain is lightly coated.
Step 4: Add Spices and Broth
Sprinkle in smoked paprika, thyme, Cajun seasoning, and black pepper. Stir well, then pour in 3 cups of chicken broth. Bring mixture to a boil, stirring occasionally to prevent sticking.
Step 5: Simmer the Rice
Reduce heat to low, cover, and simmer gently for 18–20 minutes. Keep lid closed to trap steam. After time is up, remove from heat and let sit covered for 5 minutes.
Step 6: Fluff and Serve
Uncover and fluff rice lightly with a fork. Top with chopped green onions if desired, and serve hot.
Why You’ll Love This Recipe
Bold and savory: Rich Cajun spices meld beautifully with beef and aromatic veggies.
One-pot convenience: Minimal cleanup, yet full of flavor and texture.
Family-friendly: Mild spice, hearty texture, perfect for kids and adults alike.
Economical and filling: Budget-friendly ingredients make it a reliable weeknight meal.
Customizable: Adjust spice level and mix-ins easily.
Mistakes to Avoid & Solutions
Rice sticking or burning:
Solution: Stir occasionally during boil and reduce heat properly during simmer.
Undercooked rice:
Solution: Keep lid securely on during simmer, and let it rest before fluffing.
Vegetables soggy:
Solution: Don’t overcook onions and celery—3‑5 minutes is plenty before adding garlic.
Spice imbalance:
Solution: Taste the rice after cooking and adjust Cajun seasoning before serving.
Serving and Pairing Suggestions
Serve hot in bowls with crusty bread or cornbread slices on the side
Drizzle with hot sauce or a splash of lemon juice for bright contrast
Pair with crisp green salad or grilled vegetables
Best served buffet style or in family-style dishes for sharing
Great for lunches, potlucks, or cozy dinners at home
Storage and Reheating Tips
Store leftovers in sealed containers in the refrigerator for up to 3 days
To reheat, warm gently in a skillet with a splash of broth or water to refresh texture
Microwave is acceptable but may slightly dry the rice—cover to retain moisture
Freeze in portioned containers up to 1 month; thaw in fridge before reheating
FAQs
1. Can I use brown rice instead of white?
Yes, use the same liquid ratio but increase simmer time to about 40–45 minutes.
2. Can I swap ground turkey or chicken?
Absolutely, adjust spices slightly if needed, and brown the meat thoroughly.
3. Is this dish spicy?
It’s mildly spicy. Reduce Cajun seasoning or omit it if you prefer less heat.
4. Can I make this vegetarian?
Substitute ground meat for cooked beans or plant-based crumble and use vegetable broth.
5. Can I cook this ahead and reheat it later?
Yes, complete the recipe and simply reheat covering with broth or water before serving.
Tips & Tricks
Pre-chop veggies while beef browns for efficient timing
Use homemade chicken broth if available for deeper flavor
Toast rice briefly in the pan to add nuttiness and help grains stay separate
Cover tightly during simmer to get perfect fluffy rice
Garnish with fresh green onions or parsley for a pop of color and freshness
Recipe Variations
Spicy Creole Style
Add minced jalapeño or cayenne pepper, mix in chopped okra or diced tomatoes, and finish with a squeeze of lime juice.
Smoky Sausage Twist
Use smoked Andouille or chorizo instead of ground beef for bold, smoky taste without extra seasoning.
Seafood Version
Swap ground beef for chopped shrimp or crab and stir in green peas or diced bell peppers for color.
One-Pot Meal
Start with ground meat, add cooked rice and veggies in later stages, combining everything in the same pot for even simpler prep.
Final Thoughts
This Dirty Rice With Ground Beef stirs me up that crisp morning at the farmers’ market where Marie shared her own version along with stories and laughter. It’s a dish that brings people close, combining spice and comfort in every spoonful.
I’ve served it warm to neighbors and family alike, and each time it lands on the table, conversation flows. It’s humble, hearty, and full of soul—just the kind of recipe that makes a house feel like home.
Dirty Rice With Ground Beef
Print ThisIngredients
- 3 cups chicken broth
- 1 green or red bell pepper, diced
- 2 celery stalks, diced
- 1 tbsp (15 ml) olive oil
- 1½ cups long‑grain white rice (uncooked)
- 1 lb (450 g) ground beef
- 1 tsp Cajun seasoning (adjust to taste)
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp smoked paprika
- ½ tsp ground black pepper
- Chopped green onions for topping (optional)
Instructions
Step 1: Brown the Beef
Heat 15 ml olive oil in a skillet over medium heat. Add ground beef, season, and cook 5–7 minutes, breaking it up. Drain excess fat.
Step 2: Sauté Veggies
Add onion, bell pepper, and celery to the beef. Cook 3–5 minutes until soft. Stir in garlic and cook 1 minute more.
Step 3: Toast Rice
Stir in 1½ cups rice. Toast 1–2 minutes, coating each grain.
Step 4: Add Spices & Broth
Add paprika, thyme, Cajun seasoning, and pepper. Stir, pour in 3 cups broth, and bring to a boil.
Step 5: Simmer
Reduce heat to low, cover, and simmer 18–20 minutes. Remove from heat and let sit 5 minutes.
Step 6: Serve
Fluff with a fork, top with green onions, and serve hot.
