Ingredients
• 1 tbsp olive oil or bacon drippings
• ½ lb ground beef (or a mix of beef + ¼ lb chopped chicken livers for traditional “dirty” depth)
• 1 small onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced (“holy trinity”!)
• 3 cloves garlic, minced
• 1½ cups long-grain white rice, rinsed
• 3 cups low-sodium chicken broth
• 1 (8 oz) can tomato sauce
• 1 tbsp Cajun seasoning (adjust to heat preference)
• 1 tsp dried thyme
• 2 bay leaves
• Salt & black pepper to taste
• Optional: 2 green onions, sliced (for garnish)
Instructions
- Heat oil in a large heavy pot or Dutch oven over medium-high. Brown beef (and livers, if using) 5–6 mins until no pink remains. Drain excess fat if needed.
- Add onion, bell pepper, and celery; sauté 6–8 mins until soft. Stir in garlic; cook 1 min.
- Add rice; stir 2 mins to toast slightly.
- Pour in broth, tomato sauce, Cajun seasoning, thyme, bay leaves, salt, and pepper. Stir well.
- Bring to a boil. Reduce heat to low, cover tightly, and simmer 20–22 mins—until rice is tender and liquid is absorbed.
- Remove bay leaves. Fluff with a fork. Let rest 5 mins. Garnish with green onions.
PREP TIME & NUTRITION :
Prep Time: 15 mins, Cook Time: 30 mins, Total Time: 45 mins, Servings: 6
Calories: 340, Net Carbs: 42g, Fats: 10g, Protein: 16g
✅ Lower-carb option: Swap rice for riced cauliflower + extra ground meat — net carbs drop to ~9g/serving.