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Busy night, big flavor. This Easy Dirty Rice recipe is my go-to one-pot wonder when I want something hearty, Cajun-inspired and totally family-friendly. We’re talking juicy ground beef, savory sausage, the “holy trinity” of onion, bell pepper and celery, plus warm spices that soak right into the rice as it cooks. Tailgates, game day, weekend dinners, Cajun Dirty Rice always disappears first.
Why I Love This Dirty Rice
- One pot = minimal cleanup and maximum flavor.
- The rice cooks right in the pan so it absorbs every drop of spice and savory goodness.
- Budget-friendly, weeknight-easy, and super customizable.
- Leftovers reheat like a dream – hello meal prep!
Ingredients For Dirty Rice (with Easy Swaps)
- Olive oil – Any neutral oil like coconut oil, avocado oil or a little butter for richness.
- Beef – Ground beef is my go-to but ground turkey or ground chicken for lighter Cajun Dirty Rice, plant-based crumbles also work (brown well).
- Pork sausage – Andouille sausage for smoky heat, hot Italian sausage for a bit of a kick, chicken sausage for a leaner option. Remove casings, if needed.
- Onion – Yellow onion, white onion, or sweet onions all work well. You can use shallots, in a pinch.
- Green bell pepper – Any bell pepper color works, mix green + red bell pepper for classic Cajun color.
- Celery – Celery is in a classic Mirepoix but if you must substitute, finely diced fennel adds a mild aromatic vibe.
- Garlic – Fresh garlic cloves are best but you can substitute 1/2 teaspoon garlic powder per clove in a pinch.
- Smoked paprika – Regular paprika + tiny pinch of chipotle is a great substitute or a drop of liquid smoke will do the trick.
- Seasoning – I used dried thyme and dried oregano with a pinch of cayenne pepper for heat. You can substitute with Italian seasoning or marjoram. Skip the cayenne for a milder rice or substitute with your favorite hot sauce.
- Kosher salt/black pepper – Cajun seasoning can replace some salt for extra oomph.
- Long-grain white rice – I always have long grain rice on hand but Jasmine rice works just fine. If you substitute with brown rice, add more broth and increase the cooking time (see Notes).
- Chicken Broth – I usually grab my homemade chicken stock but your favorite chicken broth will work. Use Beef Stock for a deeper savoriness or vegetable broth to keep it vegetarian without the added meats.
- Traditional touch – Stir in 3–4 oz finely chopped chicken livers with the meat for that classic “dirty” richness.
How to Make Dirty Rice
- Brown the meat. Heat a large deep skillet or Dutch oven over medium. Add oil, ground beef and sausage. Cook, breaking up with a spoon, until browned and cooked through; drain excess fat if needed.
- Soften the veggies. Stir in onion, bell pepper and celery; cook until tender. Add garlic for the last minute.
- Bloom the spices. Add smoked paprika, thyme, oregano, cayenne (if using), salt and pepper; cook 1 minute.
- Toast the rice. Stir in the uncooked long-grain rice until coated and slightly toasty.
- Simmer. Pour in broth and add bay leaves. Bring to a boil, reduce to low, cover and cook until rice is tender and liquid is absorbed.
- Finish. Fluff with a fork, taste and adjust seasoning. Sprinkle with green onions and parsley. Serve hot.
How to Store Leftovers
- Refrigerator: Cool the leftover Dirty Rice completely, then store in an airtight container for up to 4 days.
- Reheat: Transfer the rice to a skillet over medium with a splash of chicken stock or water and heat until steamy. The microwave works, too.
- Freeze: Dirty Rice can be stored in the freezer up to 3 months in freezer bags or freezer-safe containers. Thaw overnight and reheat as above.
Kellie’s Tips for the Best Dirty Rice
- Let it rest 5 minutes after cooking, then fluff with a fork to set the texture.
- Toast the rice briefly with the spices, it deepens flavor and helps the grains stay fluffy.
- Want traditional flavor? Add a bit of finely chopped chicken liver when browning the meat.
- Use Beef Stock for extra savory depth.
- Keep the simmer gentle; a low, steady heat keeps the rice tender, not mushy.
What to Serve with Dirty Rice
More Easy Dinner Recipes
- One-Pot Chicken and Rice
- Skillet Lasagna
- Easy Seafood Gumbo
- Baked BBQ Chicken Thighs
- Smash Burgers
- Sheet Pan Sausage & Peppers
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Dirty Rice Recipe
This hearty and flavorful Dirty Rice is a Louisiana staple! Made with ground beef, sausage, the “holy trinity” of Cajun cooking, and spices, the rice cooks right in the skillet so it absorbs every bit of flavor.
Equipment
- chef's knife
- cutting board
- measuring cup
- measuring spoons
Ingredients
- 1 tablespoon olive oil
- ½ pound ground beef
- ½ pound ground pork sausage, mild or spicy
- 1 small onion, finely diced
- 1 green bell pepper, finely diced
- 2 celery ribs, finely diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper, optional, for heat
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- 1 cup long-grain white rice, uncooked
- 3 cups low-sodium chicken broth
- 2 bay leaves
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the meat . Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the ground beef and sausage. Cook, breaking up with a wooden spoon, until browned and cooked through, about 6–8 minutes. Drain off excess grease if necessary.
- Sauté the vegetables. Stir in the onion, bell pepper, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another 1 minute until fragrant.
- Season the base. Stir in the smoked paprika, thyme, oregano, cayenne (if using), salt, and black pepper. Cook for 1 minute to bloom the spices.
- Add the rice. Pour in the uncooked rice and stir to coat it in the seasonings and meat mixture. Toast for 1–2 minutes.
- Simmer . Add the chicken broth and bay leaves. Bring to a boil, then reduce the heat to low. Cover and simmer for 18–20 minutes, or until the rice is tender and the liquid has been absorbed.
- Finish & serve . Remove the bay leaves and fluff the rice with a fork. Taste and adjust seasoning if needed. Garnish with sliced green onions and parsley before serving.
Notes
- For extra depth, substitute the chicken broth with beef broth.
- If you like more traditional Dirty Rice, finely chop chicken livers and sauté them with the beef and sausage for a rich, authentic flavor.
- Leftovers keep well in the fridge for up to 4 days and reheat beautifully in a skillet with a splash of broth.
Nutrition
Calories: 256kcal, Carbohydrates: 23g, Protein: 14g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 38mg, Sodium: 528mg, Potassium: 377mg, Fiber: 1g, Sugar: 1g, Vitamin A: 338IU, Vitamin C: 15mg, Calcium: 37mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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