I recreate the bold, spicy, meaty Cajun rice that used to be a beloved side at Popeyes. It’s richly seasoned rice mixed with ground beef and minced chicken gizzards, spiced up with Creole flair.
Why I’ll Love This Recipe
I love this recipe because it transforms simple ingredients into something vibrant and satisfying. The mix of meat, vegetables, and spices gives each bite depth and heat. It’s flexible: I can make it as a side or turn it into a full meal by serving it alone. And best of all — it only takes about 30 minutes from start to finish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups long grain rice, rinsed
4 cups beef broth
1 tablespoon vegetable oil
1 pound (≈ 500 g) ground beef
½ cup chicken gizzards, minced
½ green bell pepper, minced
½ yellow onion, minced
1 teaspoon garlic powder
½ teaspoon celery seed
1 teaspoon Creole or Cajun seasoning
¼ teaspoon cayenne pepper
¼ teaspoon coarse ground black pepper
½ cup water
Salt, to taste
Directions
Add the rinsed rice and beef broth to a heavy pot or Dutch oven. Bring to a boil over high heat.
Once boiling, reduce the heat to medium‑low, cover, and simmer for about 20 minutes, until rice is tender and broth is absorbed.
While the rice is cooking, heat the vegetable oil in a large skillet over medium‑high heat. Add the ground beef, minced chicken gizzards, bell pepper, and onion. Break up the meat and cook for 6–8 minutes until the beef is browned and the veggies soften.
Add garlic powder, celery seed, Creole seasoning, cayenne pepper, and black pepper to the skillet. Pour in the ½ cup water and stir to combine.
When the rice is cooked, add it into the skillet with the meat‑vegetable mixture. Stir well to combine all ingredients and let them heat through together for a few minutes.
Taste and adjust salt or seasoning as needed. Serve hot.
Servings and Timing
Servings: About 6 to 8 servings
Prep time: 5 minutes
Cook time: 25 minutes
Total time: ~30 minutes
Variations
For a leaner version, skip the gizzards or reduce the amount.
Substitute chicken livers (finely chopped) if you like a deeper, more “dirty rice” flavor.
Add diced celery or green onions for extra crunch and flavor.
Increase or decrease the cayenne or Creole seasoning depending on heat preference.
Use part chicken broth instead of all beef broth for a lighter flavor.
Storage / Reheating
I let the rice cool to room temperature before storing. In an airtight container, it keeps well in the refrigerator for up to 3 days. To reheat, I microwave it with a splash of water (to keep moisture) or heat gently on the stovetop, stirring occasionally until warmed through.
FAQs
What can I use if I can’t find chicken gizzards?
I sometimes omit them and rely on the ground beef for substance, or substitute with finely chopped chicken thighs or liver for extra richness.
Is Popeyes Cajun rice the same as dirty rice?
They are very similar — both are seasoned rice dishes with meat and vegetables. The versions I’ve tested lean closer to the “dirty rice” tradition, with spices and bits of meat mixed in.
Can I make this ahead and reheat?
Yes — I often make it in advance and reheat it gently. Add a bit of water or broth when reheating so it doesn’t dry out.
How spicy is this version?
It has a moderate kick from the cayenne and Creole seasoning. If I want milder, I reduce the cayenne; if I like extra heat, I add a pinch more or hot sauce.
Can I freeze leftovers?
Yes — I freeze portions in freezer‑safe containers for up to 2–3 months. Thaw in the refrigerator overnight before reheating.
Conclusion
I enjoy making this Cajun rice at home because it gives me back a taste of that Popeyes side I missed. With simple ingredients and just a bit of spice, it feels rich and flavorful. It’s perfect alongside grilled or fried chicken, or as a stand‑alone bowl when I want something hearty with character. Let me know if you want a version with only chicken, or a vegetarian twist — I’d be happy to adapt it for you!
A flavorful and hearty copycat of Popeyes Cajun Rice, made with ground beef, minced chicken gizzards, and bold Creole spices. A quick and satisfying Southern-inspired side or main dish.
Ingredients
2 cups long grain rice, rinsed
4 cups beef broth
1 tablespoon vegetable oil
1 pound (≈ 500 g) ground beef
½ cup chicken gizzards, minced
½ green bell pepper, minced
½ yellow onion, minced
1 teaspoon garlic powder
½ teaspoon celery seed
1 teaspoon Creole or Cajun seasoning
¼ teaspoon cayenne pepper
¼ teaspoon coarse ground black pepper
½ cup water
Salt, to taste
Instructions
Add the rinsed rice and beef broth to a heavy pot or Dutch oven. Bring to a boil over high heat.
Once boiling, reduce the heat to medium‑low, cover, and simmer for about 20 minutes, until rice is tender and broth is absorbed.
While the rice is cooking, heat the vegetable oil in a large skillet over medium‑high heat. Add the ground beef, minced chicken gizzards, bell pepper, and onion. Break up the meat and cook for 6–8 minutes until the beef is browned and the veggies soften.
Add garlic powder, celery seed, Creole seasoning, cayenne pepper, and black pepper to the skillet. Pour in the ½ cup water and stir to combine.
When the rice is cooked, add it into the skillet with the meat‑vegetable mixture. Stir well to combine all ingredients and let them heat through together for a few minutes.
Taste and adjust salt or seasoning as needed. Serve hot.
Notes
Use chicken livers instead of gizzards for a richer flavor.
Add celery or green onions for extra texture and taste.
Adjust the cayenne and Creole seasoning to control heat levels.
Store leftovers in the fridge for up to 3 days or freeze for 2–3 months.
Reheat with a splash of water or broth to retain moisture.
