Cajun
Dirty Rice
Ground pork browns with the trinity of onion, celery, and bell pepper, then rice simmers in the same pot. The grains pick up the browned meat and Cajun seasoning so the rice looks speckled, not plain.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- Browning the ground pork until no pink remains builds the color that makes the rice look dirty.
- Cooking the rice in the same pot means the browned bits stay in the dish.
- A measured broth and a lid keep the rice tender without stirring it into mush.
- Scallions go in at the end so they stay bright.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the vegetable oil in a deep skillet or Dutch oven over medium-high heat. Add the ground pork and break it up.
- 2
Cook until the pork is browned, no longer pink, and an instant-read thermometer in the crumbles reads 160°F, about 7 minutes.
- 3
Add the onion, green bell pepper, and celery. Cook until soft, about 5 minutes. Stir in the garlic, paprika, cayenne pepper, thyme, kosher salt, and black pepper and cook 30 seconds.
- 4
Stir in the long-grain white rice until the grains are coated.
- 5
Pour in the chicken broth and bring to a boil. Scrape up the browned bits on the bottom.
- 6
Cover, lower the heat, and simmer 18 minutes, until the rice is tender and the liquid is absorbed.
- 7
Rest off the heat, covered, 5 minutes. Fluff, fold in the scallions, and serve.
Pro tips
- If the pork releases a lot of fat, spoon off all but about 1 tablespoon before you add the vegetables.
- Cayenne varies. Start with 1/2 tsp and add more at the table if you want more heat.
- Do not stir the rice while it simmers. Check only if you smell scorching.
Easy substitutions
- Ground pork
- Ground beef, still cooked to 160°F
- Chicken broth
- Vegetable broth
- Cayenne pepper
- 1 tsp Creole seasoning, and reduce the salt
Storage and reheating
Storage
Refrigerate in a covered container up to 4 days.
Reheating
Sprinkle with a tablespoon of water, cover, and warm on the stove until the pork and rice are steaming hot, 165°F.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 366
- Protein
- 18 g
- Carbs
- 42 g
- Fat
- 14 g
- Fiber
- 2 g
Budget friendly · Stovetop
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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