One Pot Cheesy Cajun Beef Rice with Spicy Mayo Drizzle
A hearty one-pan dinner of seasoned ground beef, peppers, and rice topped with melted cheese and a tangy Cajun mayo drizzle.
Equipment
- Large flat-bottomed pan with lid
- Small mixing bowl
- Wooden spoon or spatula
Ingredients
- 1 tsp Cajun seasoning for the mayo
- 1 tsp paprika for the mayo
- 3 tbsp mayonnaise
- 3 tbsp plain Greek yogurt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 onion finely diced
- 1 small carrot finely chopped
- 3 cloves garlic crushed
- 1 lb ground beef
- 1 1/2 tbsp Cajun seasoning for the rice
- 1 tbsp paprika for the rice
- 1 tbsp tomato paste
- 1 red bell pepper finely chopped
- 1 cup long grain white rice dry
- 2 cup chicken stock
- 4 oz Colby cheese grated, or mix of cheddar and mozzarella
- 2 spring onions chopped
- salt and pepper to taste
Instructions
- In a small bowl, mix Cajun seasoning, paprika, garlic powder, onion powder, mayonnaise, Greek yogurt, and a pinch of salt and pepper. Thin with a little water. Set aside.
- Heat a large flat-bottomed pan over medium heat with cooking spray. Add onion, carrot, and garlic. Sauté 5-6 minutes until softened and fragrant.
- Add ground beef and cook, breaking it apart, until browned through.
- Stir in Cajun seasoning, paprika, and tomato paste. Cook 1-2 minutes to develop flavor.
- Stir in red bell pepper, rice, and chicken stock. Bring to a boil, reduce heat to medium, cover, and simmer 12-15 minutes until liquid is absorbed.
- Remove from heat, keeping the lid on. Let rest 10 minutes without stirring, then fluff with a wooden spoon.
- Season with salt and pepper to taste.
- Sprinkle grated cheese evenly over the top. Broil for 2-3 minutes until melted and bubbly, watching closely.
- Remove from heat, sprinkle with chopped spring onions, and drizzle with prepared Cajun mayo just before serving.
Notes
Store Cajun mayo separately from leftovers and add fresh when reheating. Leftovers keep refrigerated up to 3 days or frozen up to 3 months. For a milder dish, reduce the Cajun seasoning by half.
