Dirty Rice and Beans
Bring the vibrant flavors of the South to your table with this hearty and flavorful Dirty Rice and Beans recipe! Packed with Cajun flair, this one-pot dish combines tender long-grain white rice, savory ground beef or pork sausage, and creamy kidney beans simmered with aromatic vegetables like onion, green bell pepper, and celery. A perfect balance of spices—including Cajun seasoning, thyme, and paprika—infuses every bite with a smoky, mildly spiced kick, while chicken broth ensures the rice cooks to soft, fluffy perfection. Topped with fresh green onions and a splash of optional hot sauce, this comforting, budget-friendly meal is ready in just under an hour and is perfect for weeknight dinners or meal prep. Whether you’re craving bold Louisiana-inspired flavors or looking for a satisfying recipe to share, Dirty Rice and Beans delivers a crowd-pleasing dish full of texture and taste.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 medium green bell pepper, chopped
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 0.5 pound ground beef or pork sausage
- 15 ounces cooked kidney beans (drained and rinsed if canned)
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1.5 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 green onions, sliced (for garnish)
- hot sauce (optional, for serving)
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the chopped onion, green bell pepper, and celery to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the ground beef or pork sausage to the skillet. Break it up with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the cooked kidney beans, uncooked rice, chicken broth, Cajun seasoning, dried thyme, bay leaf, paprika, salt, and black pepper. Mix well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and let it simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
Remove the bay leaf and fluff the rice with a fork.
Taste and adjust seasonings if needed. Sprinkle sliced green onions over the top for garnish.
Serve hot with optional hot sauce on the side for added heat.
Nutrition Facts
Calories |
1893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.2 g | 108% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 5289 mg | 230% | |
| Total Carbohydrate | 187.9 g | 68% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 14.8 g | ||
| Protein | 95.4 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 3823 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
