An easy and tasty recipe for one pot cajun mince and rice. The rice cooks in the pan with the veggies, beef mince, herbs and spices.
Many rice dishes cook the rice separately, or even use leftover rice. The point of difference with this Cajun mince and rice is that the rice cooks while simmering in the pan with all the other ingredients. This means the rice is beautifully infused by the time it is cooked and ready to serve.
This meal uses lots of finely diced vegetables. When cut small, vegetables cook evenly in the pan. It also means they are easier to eat for little kids!
How to make Cajun mince and rice:
In a large saucepan, heat the oil and fry the mince on a high temperature until lightly browned. Season well with salt and pepper. Add the onion, celery, capsicum and crushed garlic. Sauté to soften the vegetables.
Mix through the dried herbs and spices, add the rice and pour over beef stock. Mix well and bring to a simmer. Once simmering, reduce the heat to low and cover. Cook for 10 minutes.
Stir in the corn, cover and continue cooking another 10-15 minutes until the rice is tender and has absorbed all the liquid. Keep an eye on it so that it doesn't burn. Serve in bowls topped with spring onion and freshly chopped parsley.
Easy rice meals are a go-to for me and my family. Super family friendly and affordable, here are a few of my favourite rice meals from my website - Mushroom Fried Rice, Prawn Fried Rice, Mexican Style Beef Mince.
Recipe FAQs:
This delicious cajun dish originated in New Orleans. Over there it's called 'dirty' rice because the combo of beef mince, veggies and spices changes the colour of the rice.
Beef mince could be substituted for pork or lamb mince. Add in your favourite chopped veggies such as carrots, broccoli or mushrooms.
Storage:
Any leftovers can be stored in an airtight container in the fridge for up to 2 days. When reheating rice, it's important to make sure it is piping hot, all the way through, before eating.
This meal could also be frozen. Store in an airtight container or in a snap lock bag in the freezer. If using a snap lock bag, ensure the rice is nice and flat in the bag - this helps to defrost it quickly and evenly. Once defrosted, reheat until piping hot.
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One pot cajun mince and rice
Quick and easy rice and mince cooked with herbs and finely chopped vegetables.
Ingredients
- 2 Tbsp oil
- 500g mince
- 1 onion, diced
- 1 cup celery, diced
- 1 red capsicum, diced
- 3 cloves garlic, crushed
- 1 tsp dried thyme
- 1 tsp oregano
- 2 tsp paprika
- ¼ tsp chilli flakes, optional
- 1 ½ cups long grain rice
- 700ml beef stock
- 1 cup frozen corn, thawed
- 1 spring onion, finely sliced
- Fresh parsley, chopped
Instructions
- In a large saucepan, heat the oil and fry the mince on a high temperature until lightly browned. Season well with salt and pepper.
- Add the onion, celery, capsicum and crushed garlic. Sauté to soften the vegetables.
- Mix through the dried herbs and spices, add the rice and pour over beef stock. Mix well and bring to a simmer.
- Once simmering, reduce the heat to low and cover. Cook for 10 minutes.
- Stir in the corn, cover and continue cooking another 10-15 minutes until the rice is tender and has absorbed all the liquid. Keep an eye on it so that it doesn’t burn.
- Serve in bowls topped with spring onion and freshly chopped parsley.
Notes
- This delicious cajun dish originated in New Orleans. It’s called ‘dirty’ rice because the combo of beef mince, veggies and spices changes the colour of the rice.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 572Total Fat: 30gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 111mgSodium: 493mgCarbohydrates: 35gFiber: 3gSugar: 5gProtein: 41g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Sue says
Delicious lots of leftovers can it be frozen?
VJ cooks says
Yes! Store in an airtight container or in a snap lock bag in the freezer. If using a snap lock bag, ensure the rice is nice and flat in the bag - this helps to defrost it quickly and evenly. Once defrosted, reheat until piping hot.
Mum of 3 says
Have you made this with the standard frozen vege mix? Silly question..but sometimes fresh veges make the difference.
Just looking for budget wise ideas that's all..
VJ cooks says
Hi there, I used frozen corn in this recipe without issue. I think it would work well with all frozen vegetables, you will just have to increase the cook time to bring them up to temperature. Let me know how you get on.