Ingredients
Ingredients:
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1 tablespoon olive oil
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1 pound ground beef
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1 small onion, finely diced
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1 green or red bell pepper, diced
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2 celery stalks, diced
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2 garlic cloves, minced
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1 ½ cups long-grain white rice (uncooked)
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3 cups chicken broth
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1 teaspoon smoked paprika
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1 teaspoon dried thyme
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1 teaspoon Cajun seasoning (adjust to taste)
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½ teaspoon ground black pepper
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Optional: Green onions, chopped, for garnish
Instructions
Start by heating 1 tablespoon of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add 1 pound of ground beef and cook until fully browned, using a spoon or spatula to break up the meat into crumbles as it cooks. This should take about 5–7 minutes. Once browned, drain off excess fat if needed to prevent greasiness.
To the same skillet with the browned beef, add your diced onion, bell pepper, and celery stalks. Sauté the mixture for 3 to 5 minutes, stirring frequently, until the vegetables soften and release their natural aroma. Add in the minced garlic and continue cooking for another minute until fragrant. This step creates the flavorful base known in Creole cuisine as the “Holy Trinity” — onion, bell pepper, and celery.
Stir in 1½ cups of uncooked long-grain white rice, coating it in the flavorful mixture of beef and vegetables. Cook for 1 to 2 minutes, just enough to lightly toast the rice. This step enhances the depth of flavor and helps the rice absorb the spices and broth more fully.
Next, season the mixture with 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1 teaspoon Cajun seasoning, and ½ teaspoon ground black pepper. Mix well to distribute the spices evenly. Pour in 3 cups of chicken broth and bring everything to a boil over medium-high heat. Give the mixture one final stir to ensure nothing is sticking to the bottom.
Once boiling, reduce the heat to low and cover the skillet with a tight-fitting lid. Let it simmer gently for 18–20 minutes, or until the rice is tender and all the liquid has been absorbed. Avoid lifting the lid during cooking, as steam is essential for proper rice texture. When done, remove the pot from heat and let it sit for 5 minutes before uncovering.
Uncover and fluff the rice gently with a fork to separate the grains. Garnish with chopped green onions if desired. Serve hot, directly from the skillet. It’s a full meal that’s bursting with flavor and heartiness.
Notes
COOKING Note:
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Use long-grain rice for the best texture—it stays fluffy and doesn’t clump.
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Letting the rice sit covered for 5 minutes after cooking allows any remaining steam to finish the job and prevents mushiness.
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Be mindful of the salt content in the broth and Cajun seasoning to avoid over-salting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~450 kcal
- Sodium: ~600 mg (varies with broth and seasoning)
- Fat: ~20g
- Carbohydrates: ~40g
- Fiber: ~2g
- Protein: 20–25g