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–+ servings
250ml Louisiana Cajun Infused Olive Oil Blend – flavorful Cajun infusion
Garden Infuzions

Louisiana Cajun Infused Olive Oil Blend Dirty Rice with Peppers and Celery

Savory rice, browned beef, sweet peppers, and crisp celery soak up the bold Cajun character of Louisiana Cajun Infused Olive Oil Blend for a hearty skillet dinner with real flavor and plenty of comfort.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American Classics, Caribbean, Fusion Cuisine, Southern
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 tablespoon Louisiana Cajun Infused Olive Oil Blend
  • 1 pound ground beef
  • 1 medium yellow onion finely diced
  • 1 green bell pepper finely diced
  • 1 red bell pepper finely diced
  • 2 celery stalks finely diced
  • 3 cloves garlic minced
  • 1 1/2 cups long-grain white rice rinsed
  • 3 cups low-sodium chicken broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 2 bay leaves
  • 2 tablespoons chopped parsley
  • 2 scallions thinly sliced

Equipment

  • 1 Large skillet or Dutch oven At least 12-inch wide
  • 1 Wooden spoon For breaking up the beef
  • 1 set Measuring cups For rice and broth
  • 1 set Measuring spoons For seasoning
  • 1 Cutting board For vegetables
  • 1 Chef’s knife For dicing vegetables

Method
 

Instructions
  1. Heat the Louisiana Cajun Infused Olive Oil Blend in a large skillet or Dutch oven over medium heat.
  2. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through.
  3. Stir in the onion, green bell pepper, red bell pepper, and celery, then cook until the vegetables soften and the onion turns translucent.
  4. Add the garlic, smoked paprika, cayenne, salt, and black pepper, and cook for 30 seconds until fragrant.
  5. Stir in the rinsed rice and toast it lightly in the skillet for 1 minute.
  6. Pour in the chicken broth and add the bay leaves, scraping up any browned bits from the bottom of the pan.
  7. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer until the rice is tender and the liquid is absorbed.
  8. Remove the skillet from the heat, discard the bay leaves, and let the rice rest covered for 5 minutes.
  9. Fluff with a fork, stir in the parsley, and finish with scallions before serving.

Notes

Dirty rice is all about a well-seasoned base, so take your time browning the beef and softening the vegetables before the rice goes in. The Cajun blend carries the dish, while the peppers, celery, and onion build the classic skillet backbone. If the rice looks a little dry at the end, stir in a splash of broth and cover for a minute before fluffing. For a fuller platter, serve with cornbread or roasted vegetables.

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