Description
If you’ve been missing the legendary Cajun Rice from the Popeye’s menu, this copycat recipe is exactly what you need. Often referred to as “Dirty Rice,” this dish is famous for its deep, savory flavor, spicy kick, and hearty texture. The secret to getting that authentic taste lies in the combination of minced meats and cooking the rice in beef broth rather than water. It’s a soulful side dish that pairs perfectly with fried chicken, but it’s hearty enough to stand on its own as a light meal.
Ingredients
The Rice Base
- 2 cups long-grain white rice, rinsed
- 4 cups beef broth (replaces water for color and umami)
The Savory Mix
- 1 tablespoon vegetable oil
- 1/2 lb ground beef
- 1/2 cup chicken gizzards, minced (the “secret” authentic ingredient)
- 1/2 green bell pepper, minced
- 1/2 yellow onion, minced
- 1/2 cup water (for the spice bloom)
The Cajun Spice Blend
- 1 teaspoon Creole seasoning (e.g., Tony Chachere’s)
- 1 teaspoon garlic powder
- 1/2 teaspoon celery seed
- 1/4 teaspoon cayenne pepper (adjust for heat)
- 1/4 teaspoon coarse ground black pepper
Instructions
Cook the Rice
Add the rinsed rice and the 4 cups of beef broth to a Dutch oven or heavy pot. Simmer: Bring to a boil, then reduce heat to medium-low. Cover tightly and simmer for 20 minutes. Do not lift the lid!
Prep the Meats/Veggies
While the rice cooks, finely mince your onion, bell pepper, and chicken gizzards. Pro Tip: Pulse them in a food processor until they are nearly a paste to achieve that specific fast-food consistency.
Sauté
Heat the vegetable oil in a large skillet (cast iron is best) over medium-high heat. Brown: Add the ground beef, minced gizzards, peppers, and onions. Cook for 6–8 minutes, breaking the meat into very fine crumbles.
Bloom Spices
Once the meat is browned, stir in the garlic powder, celery seed, Creole seasoning, cayenne, and black pepper. Deglaze: Pour in the 1/2 cup of water and stir well, allowing the spices to create a light “gravy” that coats the meat.
Combine
Once the rice has absorbed all the broth, fluff it with a fork and add it directly into the skillet with the meat mixture. Final Toss: Stir everything together until the rice is evenly colored and the meat is perfectly distributed. Serve hot.
Notes
Chicken Gizzards: Do not skip these! They provide the distinct “dirty” flavor and slightly chewy richness that makes Popeye’s rice unique. If you absolutely must substitute, use finely minced chicken livers.
Rinsing Rice: Rinsing removes excess surface starch. If you skip this, your Cajun rice will be gummy and clumping together instead of having individual, fluffy grains.
Beef Broth: This is non-negotiable for the color. Using water will result in “white” rice that lacks the deep, earthy flavor of the original.
Heat Control: This recipe is “Medium” spicy. To make it “Popeye’s Spicy,” double the cayenne pepper and add a few dashes of your favorite hot sauce during Step 4.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop / Dutch Oven
- Cuisine: Cajun / Creole
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 1g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 45mg
Keywords: popeyes copycat recipe, cajun rice, dirty rice, southern side dishes, creole rice, chicken gizzard recipes, easy cajun cooking