Cajun Dirty Rice
Beef, rice and the Cajun trinity built into a one-pot batch with the historical finished yield and per-100g macros preserved.
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WHY IT MADE THE CUT
This is a one-pot beef-and-rice batch built from 90/10 beef, long-grain rice, the Cajun trinity, garlic, broth, and seasoning. Cook it, rest it, weigh the finished batch, then portion from the actual yield.
INGREDIENTS
- 1,040g raw 90/10 ground beef
- 2 cups raw long-grain rice, approximately 370g
- Onion, diced — exact logged amount not preserved
- Green bell pepper, diced — exact logged amount not preserved
- Celery, diced — exact logged amount not preserved
- Garlic — exact logged amount not preserved
- 2 tbsp olive oil
- 4 cups broth
- Cajun seasoning to taste
SEASONING GUIDE | NEXT BATCH
Suggested homemade blend for the next 1,040g-beef / 2-cup-raw-rice pot. The historical batch recorded Cajun seasoning to taste, not this exact blend.
- 2 tsp sweet paprika
- 1 tsp smoked paprika
- 1½ tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- ½ tsp dried oregano
- ½ tsp black pepper
- ¼ tsp cayenne, optional
- 1 tsp salt to start, adjusting to the broth
Combine the dry spices; add after the onion, pepper and celery soften. Taste again after the rice has absorbed the broth. If using a prepared Cajun blend instead, check its salt level rather than adding this full salt amount.
METHOD
- Heat the olive oil in a large heavy pot over medium-high heat.
- Brown the beef thoroughly, breaking it into small crumbles.
- Add the onion, bell pepper, and celery. Cook until the vegetables soften, then add the garlic.
- Season with Cajun seasoning. Start controlled; you can adjust after the rice cooks.
- Stir in the dry rice so it is evenly distributed through the beef and vegetables.
- Add the broth and bring the pot to a steady simmer.
- Cover, reduce to low, and cook until the rice is tender and the liquid is absorbed.
- Remove from heat and rest covered for 10 minutes.
- Fluff thoroughly, adjust seasoning, then weigh the finished batch before portioning.
THE NUMBERS
- Historical finished batch: approximately 2,250g
- Historical per 100g profile: approximately 13g protein / 11.5g carbs / 5.8g fat
TSF KITCHEN NOTES
The original batch notes preserved the vegetables but not their exact gram amounts. Those gaps stay visible instead of being replaced with invented precision. The beef, rice, oil, broth, finished yield, and baseline macros are preserved from the tracked batch.