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Yields: 4–6 servings
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Prep time: 5 mins | Cook time: 20 mins
Ingredients
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1.5 tsp K&Co. Apothecary Cravin’ Cajun Seasoning
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1 lb Ground Beef or Ground Pork (or a mix of both)
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2 cups Cooked White Rice (day-old rice works best!)
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1 Small Onion, diced
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1 Green Bell Pepper, diced
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2 stalks Celery, diced
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1/2 cup Beef Broth (to keep it moist)
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Optional: Sliced green onions and a dash of hot sauce for garnish.
Instructions
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The Brown: In a large skillet or Dutch oven, brown the ground meat over medium-high heat. Drain most of the excess fat, but leave about a tablespoon for flavor.
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The Veggie Base: Add the "Holy Trinity" (onion, bell pepper, and celery) to the meat. Sauté for 5 minutes until the veggies are soft and starting to brown at the edges.
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The "Cravin’" Color: Sprinkle the 1.5 tsp of Cravin’ Cajun over the meat and veggies.
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Why? Stirring the seasoning into the meat fat allows the smoked paprika and white pepper to coat everything, creating that signature dark, savory "dirty" look.
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The Rice Merge: Add the cooked rice to the pan. Use a spatula to break up any clumps.
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The Steam: Pour in the beef broth. This rehydrates the rice and allows the Cravin’ Cajun flavors to soak deep into every grain.
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The Finish: Cook for 3–5 minutes, stirring occasionally, until the broth has evaporated and the rice is steaming hot and perfectly seasoned.
