Mardi Gras Dirty Rice Ground Beef (Print Version)
Vibrant, Cajun-inspired dirty rice with ground beef, aromatic vegetables, and bold Creole spices. Great for festive or weeknight dining.
# What You'll Need:
→ Meat
01 - 1 pound ground beef (80/20 blend preferred)
→ Vegetables
02 - 1 medium yellow onion, finely diced
03 - 1 green bell pepper, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 2 green onions, sliced (plus extra for garnish)
→ Rice & Staples
07 - 1 cup long-grain white rice, rinsed
08 - 2 cups low-sodium chicken broth
09 - 2 tablespoons vegetable oil
→ Spices & Seasonings
10 - 1 tablespoon Cajun seasoning (store-bought or homemade)
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon black pepper
14 - 1/2 teaspoon salt (or to taste)
15 - 1/4 teaspoon cayenne pepper (optional, for extra heat)
→ Optional Additions
16 - 1/2 cup chicken livers, finely chopped (traditional, optional)
17 - 1 bay leaf
18 - 2 tablespoons fresh parsley, chopped (for garnish)
# How-To Steps:
01 - Heat 2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium-high heat.
02 - Add 1 pound of ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through, approximately 5–6 minutes. If incorporating, add 1/2 cup of finely chopped chicken livers and sauté for an additional 2–3 minutes until fully cooked.
03 - Introduce 1 finely diced medium yellow onion, 1 diced green bell pepper, 2 diced celery stalks, and 3 minced cloves of garlic to the skillet. Sauté for 5–7 minutes, until the vegetables are softened and aromatic.
04 - Stir in 1 cup of rinsed long-grain white rice and toast for 2 minutes, allowing it to absorb the flavors.
05 - Sprinkle in 1 tablespoon of Cajun seasoning, 1 teaspoon of smoked paprika, 1/2 teaspoon of dried thyme, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of cayenne pepper (if desired). Stir thoroughly to coat all ingredients evenly.
06 - Pour in 2 cups of low-sodium chicken broth and add 1 bay leaf (if using). Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for 18–20 minutes, or until the rice is tender and all liquid has been absorbed.
07 - Remove the skillet from heat. Discard the bay leaf. Fluff the rice gently with a fork. Stir in 2 sliced green onions and 2 tablespoons of chopped fresh parsley.
08 - Taste and adjust seasonings as necessary. Serve hot, garnished with extra sliced green onions and chopped parsley.
# Expert Tips:
01 -
- It's an instant trip to Mardi Gras, no plane ticket required, filling your home with the most incredible smells.
- This dish is surprisingly simple to pull together, yet tastes like you've been simmering it all day, making you look like a kitchen wizard!
02 -
- The "holy trinity" of onion, bell pepper, and celery isn't just for show; it's the absolute backbone of authentic Cajun flavor, so don't skip it!
- Rinsing the rice beforehand is a game-changer for fluffier, less sticky grains, preventing a gummy texture.
03 -
- For ultimate authenticity and a richer flavor, seek out good quality chicken livers; they truly make a difference in achieving that signature "dirty" effect.
- Always let your rice rest, covered, for 5-10 minutes off the heat after cooking; this allows the steam to redistribute, resulting in perfectly fluffy grains.