In a large heavy bottomed pot (like a dutch oven), over medium-high heat, cook ground meat until no longer pink. Drain grease.
Add in the onion, green bell pepper and celery. Cook, stiring often, until softened, about 5 minutes.
Add in garlic and Cajun seasoning, cook for 30 seconds. Add rice, broth and thyme sprigs.
Bring to a boil and then reduce heat. Cover pot with a tight fitting lid and simmer until rice is tender and cooked through, about 20 minutes.
Taste and add salt or additonal Cajun seasoning, to taste. Garnish with green onions, if desired. Enjoy!
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Notes
Store: Place it in an airtight container for up to 5 days.Freeze: Transfer leftovers into freezer-friendly bags or containers in serving-size portions. Freeze for up to 3 months. Thaw overnight in the fridge and then reheat as usual.Reheat: Microwave in 30-second intervals until warm, stirring half way through. You can also heat it in a pan over medium heat, stirring occasionally, for 7 to 8 minutes.Spicy: As prepared, this recipe for dirty rice is well seasoned, but not spicy in my opinion. If you want it hotter, use hot ground sausage or add cayenne pepper, to taste! Be careful using cajun seasoning to add heat, as it can make a dish overly salty fast.Brown Meat Well: To make sure your rice has a good meat-y flavor, make sure you get a good browning on the ground meat. I cook it until it starts to darken on the edges.Check The Ratio: If this will be your main dish, I recommend adding 1 pound of meat per 1.5 cups of rice. If it’s a side dish, you can reduce the amount of meat if desired.Chicken Liver: Dirty rice is traditionally made with ground chicken livers. You can add 1/2 cup finely diced chicken livers in addition to the ground pork and beef, or replace them fully with all chicken livers.More Veggies: You might alter the Holy Trinity but no one’s going to judge you for it. Feel free to mix in 1 cup corn, peas, or diced carrots for a heartier dish.