This vegetarian dirty rice recipe is full of Cajun spice. It’s a healthy riff on the well loved Creole dish, but is made without the traditional dirty rice ingredients like chicken livers, spicy sausage, and ground beef. Turn to this version when you need a vegan recipe that has plenty of flavor without meat.
Serve with my Easy Cajun Baked Salmon recipe!
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Why you'll love it
Simple and quick - this cajun rice is an easy recipe that comes together with just a few steps.
Full of flavor - craving creole spices but don't want something too heavy? This classic recipe will have your tastes buds twitching without the addition of traditional Creole meat.
Great side dish - pair this with your favorite vegan dish, or just enjoy a vegan version of dirty rice with a hearty main dish.
Ingredients
Olive oil - or another mild flavored oil or butter
Onions - I like sweet or yellow onion. Red onions are also delicious.
Celery
Green bell pepper
Garlic
Worcestershire sauce - this gives the dish a meaty, savory flavor and will help give it the "dirty" color.
White rice - I used a long grain rice.
Vegetable broth - canned, boxed or homemade vegetable stock
Red kidney beans - canned version tastes great. Substitute with any kind of beans like black beans, pinto beans, Cannellini beans, or Navy beans if you don't like kidney beans.
Herbs and spices - paprika, dried oregano, dried thyme, cayenne pepper, red pepper flakes. You can also use your favorite Cajun seasoning mix or my Louisiana Rub recipe.
Salt and black pepper
Garnishes - I like sliced green onions, chopped cilantro, or chopped Italian parsley.
Instructions
Heat oil or butter in a large skillet or Dutch oven over medium-high heat. Add onions, celery, and green pepper and cook until softened, about 5-6 minutes. Reduce to medium heat if browning too quickly.
Over medium heat, add garlic to the pan along with the Worcestershire sauce and your herbs and spices (paprika, oregano, thyme, cayenne pepper, red pepper flakes, salt and pepper). Cook for about 1 or 2 minutes, or until mixture starts to brown slightly and become fragrant.
Add rice, vegetable broth, and beans to the pot. Stir, and bring to a boil. Cover pot and reduce heat to low. Cook for 15 to 20 minutes.
Turn heat off and let the rice sit, covered, for 5 minutes. Remove lid and fluff with a fork and garnish with green onions, parsley, or cilantro.
Top tips
I love my Dutch oven for making this dish, and so many more. If using a skillet or frying pan, be sure it has a lid and high sides.
Brown rice can be used instead of regular white rice, however cooking time will vary. Cook brown rice according to package directions, usually about 45 minutes.
Add vegan sausage or other meat alternatives if desired. Always cook thoroughly.
Quick facts
This flavorful rice dish originated in southern Louisiana during the 1700's and 1800's. According to Wikipedia, it was first made by enslaved Africans using rice and "undesirable" cuts of meat like organ meat. Over time, this traditional meal has adapted to the changing food supply and is now usually made with higher quality meat like ground beef and Andouille sausage. Health conscious versions like my vegetarian dirty rice are also becoming more common.
Dirty rice may be called "dirty" because the original cuts of meat used in the dish were discards like intestines and chicken gizzards. The brown color may also be another reason for the name.
The Holy Trinity refers to celery, onion, and green bell pepper. These three ingredients make up the base of many Creole and Cajun dishes.
How to store and reheat
Vegetarian dirty rice keeps well covered in airtight containers in the refrigerator for about one week. Freeze leftover rice for up to three months.
Thaw overnight in the refrigerator.
Reheat in the microwave or in a 300 degree F oven until hot.
What goes with vegetarian dirty rice?
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Vegetarian Dirty Rice
Ingredients
- 1 tablespoon olive oil
- 1 cup onion
- ½ cup celery
- 1 green bell pepper
- 2 garlic cloves
- 1 teaspoon Worcestershire sauce
- 2 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- ¼ teaspoon red pepper flakes
- 1 cup white rice
- 2 cups vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1-15 ounce can kidney beans
- Garnishes: sliced green onions chopped cilantro, chopped Italian parsley
Instructions
- Heat oil or butter in a large skillet or Dutch oven over medium-high heat. Add onions, celery, and green pepper and cook until softened, about 5-6 minutes. Reduce to medium heat if browning too quickly.
- Over medium heat, add garlic to the pan along with your herbs and spices (paprika, oregano, thyme, cayenne pepper, red pepper flakes, salt and pepper). Cook for about 1 or 2 minutes, or until mixture starts to brown slightly and become fragrant.
- Add rice, vegetable broth, and beans to the pot. Stir, and bring to a boil. Cover pot and reduce heat to low. Cook for 15 minutes.
- Turn heat off and let the rice sit, covered, for 5 minutes. Remove lid and fluff with a fork and garnish with green onions, parsley, or cilantro.
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