A flavorful, plant-based take on classic dirty rice, featuring Beyond Meat for a hearty texture and a spicy Cajun-Creole kick. Perfect for a quick weeknight meal.
Author:Sarah Peterson
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:Cajun/Creole
Diet:Vegan
Ingredients
Scale
1 tablespoon olive oil
1 pound Beyond Meat ground
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper (or to taste)
1/4 teaspoon black pepper
1/4 teaspoon salt
1 cup uncooked long-grain white rice
2 cups vegetable broth
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the Beyond Meat and cook, breaking it up with a spoon, until browned. Remove from skillet and set aside.
Add the onion, bell pepper, and celery to the skillet. Cook, stirring occasionally, until softened, about 5-7 minutes.
Stir in the minced garlic, smoked paprika, thyme, cayenne pepper, black pepper, and salt. Cook for 1 minute until fragrant.
Add the uncooked rice to the skillet and stir to coat with the vegetables and spices.
Pour in the vegetable broth and bring to a boil.
Return the cooked Beyond Meat to the skillet. Stir everything together.
Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and let stand, covered, for 5 minutes.
Fluff the rice with a fork and stir in the fresh parsley before serving.
Notes
For a gluten-free option, ensure your vegetable broth is certified gluten-free.
Adjust cayenne pepper to your preferred spice level.
This dish is excellent for meal prep and can be reheated for lunches.