This copycat Popeyes Cajun Rice recipe brings the bold, spicy flavors of the fast-food favorite right into my kitchen. Packed with savory meat, tender rice, and classic Cajun spices, it's a comforting and filling dish I love serving as a side or even as a main meal.
Why I Love This Recipe
I love how easy it is to recreate the classic taste of Popeyes Cajun Rice at home with simple pantry ingredients. It’s hearty, budget-friendly, and incredibly versatile. Whether I serve it with fried chicken, grilled veggies, or just enjoy a bowl on its own, it hits the spot every time. The spicy, savory flavor with a hint of smokiness from the paprika and cayenne is addictively good, and I can adjust the heat level to fit any mood.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups long grain white rice
4 cups chicken broth (or water + bouillon)
1 tablespoon vegetable oil or butter
1 small onion, finely chopped
1 green bell pepper, finely diced
2 cloves garlic, minced
½ lb (≈ 225 g) ground beef (or a mix of ground beef & chicken)
1 teaspoon paprika
½ teaspoon cayenne pepper (adjust to taste)
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon dried oregano
Salt and black pepper, to taste
2 tablespoons tomato paste (optional, for color & depth)
Chopped parsley (for garnish, optional)
Directions
I rinse the rice under cold water until the water runs mostly clear, then drain it well.
In a large pot or Dutch oven, I heat the oil over medium heat. I add the chopped onion and bell pepper and sauté them until they’re soft, about 3–4 minutes.
I stir in the minced garlic and let it cook for about 30 seconds until fragrant.
I add the ground beef (or meat mix) and cook it while breaking it up with a spoon until it’s browned and fully cooked.
If I’m using tomato paste, I stir it in now and cook it for another minute.
I mix in the paprika, cayenne, onion powder, garlic powder, thyme, and oregano to coat the meat and vegetables in all that spicy seasoning.
I add the drained rice and stir it well so it gets evenly mixed and coated.
Then, I pour in the chicken broth, give it a gentle stir, and bring it to a boil.
Once boiling, I reduce the heat to low, cover the pot, and let it simmer for 18–20 minutes (or until the rice is tender and the liquid is absorbed).
I turn off the heat and let the rice sit covered for 5 minutes, then fluff it with a fork.
I taste and adjust the seasoning with more salt, pepper, or cayenne if needed. A sprinkle of chopped parsley at the end adds a nice touch before serving.
Servings and timing
This recipe makes about 4 to 6 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
I sometimes swap the ground beef with ground turkey or chicken for a lighter version.
For a vegetarian take, I skip the meat and add more veggies like celery and mushrooms.
When I want an extra kick, I increase the cayenne or add a splash of hot sauce.
A dash of turmeric or extra paprika brings out a deeper color if I want a more vibrant rice dish.
Adding a bay leaf during simmering gives it a more rounded, herby depth.
Storage/Reheating
Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container. When reheating, I add a splash of water or broth to loosen up the rice and warm it up on the stovetop or in the microwave. I find it tastes just as good — if not better — the next day.
FAQs
How spicy is this Cajun rice?
It has a moderate kick, but I can always adjust the cayenne pepper to suit my spice tolerance. I usually start with less and add more if needed.
Can I make this rice ahead of time?
Yes, it’s a great make-ahead dish. I often make it the day before and reheat it with a bit of broth to freshen it up.
What kind of meat works best?
Ground beef gives the most traditional flavor, but I’ve also used a beef and chicken mix or even ground turkey with great results.
Can I use brown rice instead of white?
Yes, but I adjust the liquid and cook time accordingly. Brown rice takes longer and needs more liquid to cook through.
Is this rice gluten-free?
If I use gluten-free bouillon or broth and check all spice blends for additives, then yes, this dish is gluten-free.
Conclusion
This homemade Popeyes Cajun Rice copycat has become one of my favorite go-to side dishes. It’s hearty, full of bold Cajun flavor, and easy to whip up in under 30 minutes. Whether I serve it with fried chicken or enjoy it solo, it always hits the spot. I love how customizable it is, and it’s a great way to bring those fast-food flavors home with a healthier twist.
A copycat version of Popeyes’ Cajun Rice — a flavorful, spicy seasoned rice with vegetables and meat.
Ingredients
2 cups long grain white rice
4 cups chicken broth (or water + bouillon)
1 tablespoon vegetable oil or butter
1 small onion, finely chopped
1 green bell pepper, finely diced
2 cloves garlic, minced
½ lb (≈ 225 g) ground beef (or a mix of ground beef & chicken)
1 teaspoon paprika
½ teaspoon cayenne pepper (adjust to taste)
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon dried oregano
Salt and black pepper, to taste
2 tablespoons tomato paste (optional, for color & depth)
Chopped parsley (for garnish, optional)
Instructions
Rinse the rice under cold water until the water runs mostly clear. Drain well.
In a large pot or Dutch oven, heat the oil over medium heat. Add the chopped onion and bell pepper. Sauté until softened, about 3–4 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef (or meat mix). Cook, breaking up with a spoon, until browned and no longer pink.
If using, stir in the tomato paste and cook for 1 minute.
Add the spices: paprika, cayenne, onion powder, garlic powder, thyme, oregano. Stir to coat the meat and vegetables.
Add the drained rice, stirring to combine with the meat and vegetables so that rice is coated in the seasoning.
Pour in the chicken broth (or water + bouillon). Stir gently, then bring to a boil.
Once boiling, reduce the heat to low, cover the pot, and simmer for about 18–20 minutes (or per package instructions for your rice), until rice is tender and liquid is absorbed.
Turn off heat and let it rest, covered, for about 5 minutes. Fluff with a fork.
Season with additional salt, pepper, or cayenne as desired. Garnish with chopped parsley before serving.
Notes
You can substitute ground turkey or chicken for beef (or omit meat for a vegetarian version).
Adjust the cayenne pepper to your heat preference.
If you like a bit more color, you can add a pinch of turmeric or a little more paprika.
Leftovers reheat well. Add a splash of water or broth when reheating to keep rice moist.
For extra flavor, you can sauté a little chopped celery or add a bay leaf while simmering.
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