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Spicy Southern Dirty Rice with Bell Peppers and onion

Spicy Southern Dirty Rice with Bell Peppers and Onion

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course, Side Dish
Cuisine American
Servings 4

Equipment

  • Large Skillet or Dutch Oven You need something deep enough to hold all the ingredients while allowing for easy stirring. Cast iron is ideal but a sturdy non-stick skillet works too.
  • Rice Cooker or Saucepan If you're not cooking the rice in the same pan, a simple rice cooker or saucepan will do.
  • Wooden Spoon or Spatula Essential for breaking up the meat and stirring the rice.
  • Cutting board and sharp knife For prepping the bell peppers, onions, and celery.
  • Measuring spoons and cups Precision helps, especially with seasoning.

Ingredients
  

  • 1 cup long-grain white rice uncooked
  • 2 tablespoons vegetable oil
  • 1/2 pound ground beef
  • 1/2 pound ground pork can substitute with Dirty Rice With Ground Turkey if you prefer
  • 1 small yellow onion finely chopped
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 2 celery stalks diced
  • 4 cloves garlic minced
  • 2 teaspoons Cajun seasoning store-bought or homemade
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt adjust to taste
  • 1/4 teaspoon cayenne pepper optional, for added heat
  • 1 3/4 cups chicken broth
  • 2 green onions thinly sliced (for garnish)
  • Fresh parsley chopped (optional garnish)

Instructions
 

Step 1: Cook the Rice

  1. Start by cooking the rice according to package instructions if you're not using a one-pan method. For best texture, rinse the rice first to remove excess starch, which keeps the grains from clumping

Step 2: Sauté the Aromatics

  1. Heat the oil in your skillet over medium heat. Add chopped onion, bell peppers, and celery (the Cajun “holy trinity”) and sauté until soft—about 6–8 minutes. Toss in the garlic and stir for another minute until fragrant.

Step 3: Brown the Meat

  1. Push the vegetables to the side and add ground beef and pork to the skillet. Break the meat up with a wooden spoon and cook until fully browned. This is where the “dirty” part of the rice comes in—it’s all about the deep, rich color and flavor from the browned bits of meat.

Step 4: Season Generously

  1. Sprinkle in Cajun seasoning, smoked paprika, thyme, black pepper, salt, and cayenne. Stir well to evenly coat the meat and veggies.

Step 5: Simmer with Broth

  1. Add in the cooked rice and pour in the chicken broth. Stir everything together, scraping up any browned bits from the pan. Cover and simmer on low heat for about 10 minutes, until the flavors meld and the rice has absorbed the broth.

Step 6: Final Touches

  1. Taste and adjust seasoning as needed. Remove from heat and garnish with chopped green onions and parsley.