Cajun Rice Dish Recipe
Cajun Rice Dish Recipe photo by Taste of Home

Cajun Rice Dish Recipe

Read Reviews
2 5 5
Publisher Photo
A variety of vegetables makes this delicious casserole a hit with everyone. I team up generous servings with garlic bread and a tossed salad.—Rose Kostynuik, Calgary, Alberta
TOTAL TIME: Prep: 5 min. Bake: 1 hour
MAKES:6-8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 5 min. Bake: 1 hour
MAKES: 6-8 servings


  • 5 cups beef broth
  • 2 cups uncooked long grain rice
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 cup sliced carrots
  • 1/2 cup sliced celery
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 1/2 cup chopped sweet red pepper
  • 1 teaspoon salt
  • 1 teaspoon Cajun seasoning

Nutritional Facts

1 serving (1 each) equals 303 calories, 6 g fat (3 g saturated fat), 28 mg cholesterol, 953 mg sodium, 45 g carbohydrate, 2 g fiber, 16 g protein.


  1. In a roasting pan, combine broth and rice; mix well. Cover and bake at 350° for 30 minutes.
  2. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add to rice. Stir in the vegetables, salt and Cajun seasoning.
  3. Cover and bake 30 minutes longer or until rice is tender. Yield: 6-8 servings.
Originally published as Cajun Rice Dish in Taste of Home Ground Beef Cookbook 1999, p196

Reviews for Cajun Rice Dish

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jan. 23, 2014

"This was really good. I added 1 cup of the corn and peas since my family is big on the veggies. Will do this one again."

Reviewed Feb. 21, 2012

"Its really good with a few changes. I used brown rice (it takes longer to cook) and 1 TBSP creole seasoning. Try Emerill's Essence."

Reviewed Dec. 12, 2011

"I have the cook book this came from, and decided to try this last night since I had all the ingredients.

My first clue that this wasn't a real "cajun" dish was the lack of the "trinity" - onions, celery and green peppers. However, I didn't have any green peppers either, so went according to the recipe.
Once baked, the dish was very bland. I ended up nearly tripling the amount of cajun seasoning called for, in order to get some flavor going. I ended up topping it with shredded cheddar cheese to try to do something to give it more flavor, too.
It's still fairly bland, but edible. The rest of the leftovers will get some Louisiana Hot Sauce in them. There are a lot of good veggies in this, but it just didn't cut it for us. If you do try it, I would highly recommend adding diced green peppers, and a can or 2 of diced tomatoes would probably help as well."

Reviewed Apr. 14, 2008

"looks better in cookbook picture in my documents"

Reviewed Mar. 4, 2008


Loading Image