Description
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.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 1g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 65mg
