One Pot Cheesy Cajun Beef Rice – A Creamy, Spicy, Family-Friendly Dinner
One Pot Cheesy Cajun Beef Rice – a bold, flavorful, and incredibly satisfying dinner made entirely in one pot! Seasoned ground beef, tender rice, and colorful vegetables simmer together in a rich Cajun-spiced broth, then topped with melted Colby cheese and a zesty Cajun mayo drizzle. Ready in under an hour with minimal cleanup!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish, One Pot
- Method: Simmer, Sauté
- Cuisine: Cajun, American
Ingredients
- 1 teaspoon of Cajun seasoning
- 1 teaspoon of paprika
- 3 tablespoons of reduced fat mayo
- 3 tablespoons of fat free Greek Yoghurt
- ½ teaspoon of garlic powder
- ½ teaspoon of onion powder
- low calorie spray
- 1 onion finely diced
- 1 small carrot, finely chopped
- 3 cloves of garlic, crushed
- 455g (1lb) extra lean beef mince
- 1.5 tablespoons of cajun seasoning
- 1 tablespoon of paprika
- 1 tablespoon of tomato paste
- 1 red bell pepper, finely chopped
- 180g (1 cup) of long grain white rice, dry
- 480ml (2 cups) of chicken stock
- 120g (4.23 oz) of colby cheese, grated (or use a mix of cheddar or red leicester and mozzarella)
- 2 spring onions, chopped
- salt and pepper to season
Instructions
- Make the Cajun Mayo: In a small bowl, mix together the Cajun seasoning, paprika garlic powder, onion powder, reduced-fat mayo, fat-free Greek yoghurt, and a pinch of salt and pepper. Add a little water to thin. Set aside.
- Cook the Vegetables: Spray a large, flat-bottomed pan with low-calorie cooking spray and heat over medium heat. Add the chopped onion, carrot, and crushed garlic. Sauté for 5-6 minutes, or until softened and fragrant.
- Brown the Beef: Add the extra lean beef mince to the pan and cook, breaking it up with a spoon, until browned and fully cooked through.
- Add the Seasonings and Tomato Paste: Stir in the Cajun seasoning, paprika, and tomato paste. Let them coat the beef and vegetables, cooking for 1-2 minutes to develop the flavours.
- Add the Peppers, Rice, and Stock: Stir in the finely chopped red bell pepper, rice, and chicken stock. Bring to a boil, then reduce the heat to medium and cover. Let it simmer for 12-15 minutes, until the liquid is fully absorbed. If the rice absorbs too much liquid, add a little extra stock as needed.
- Let it Steam: Remove the pan from the heat but keep the lid on. Let it rest for 10 minutes (the trapped steam will cook the rice to perfection—this step is vital). After 10 minutes, fluff the rice with a wooden spoon or spatula.
- Season: Season with salt and pepper to desired taste.
- Add the Cheese: Sprinkle the grated Colby cheese evenly over the top. Place the pan under the broiler or grill for 2-3 minutes, or until the cheese is melted and bubbly.
- Finish and Serve: Remove from the heat, sprinkle with freshly chopped spring onions, and drizzle with the prepared Cajun mayo just before serving. Enjoy!
Notes
- Do not skip the 10-minute steaming rest – this ensures perfectly cooked, fluffy rice.
- Use extra lean beef mince to keep the dish from becoming greasy.
- Adjust Cajun seasoning amount to control heat level – add more for extra spice, less for mild.
- Add frozen peas, corn, or diced zucchini along with the bell pepper for extra vegetables.
- For a spicier finish, add a dash of hot sauce or cayenne pepper to the Cajun mayo.
- Substitute ground chicken, turkey, or plant-based crumbles for the beef.
- Leftovers can be refrigerated for up to 4 days and reheated in the microwave or on the stovetop.
- This recipe freezes well for up to 2 months – thaw overnight before reheating.