Ground chicken and rice have never tasted so good. This one-pot side dish is bold, savory, and full of Caribbean flavor. It's quick, easy, and perfect for a weeknight meal.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
Dirty rice, made with meat, vegetables, and broth, has always been a favorite in my kitchen. They call it dirty because the white rice in the dish turns brown once all the meat and other ingredients are added.
Once I was set on making a Caribbean version, this recipe came together fast. I use ground chicken for a lighter spin, green seasoning to bring that herb-filled island flavor, and a bit of browning sauce to deepen the color, so it looks and tastes like dirty rice should.
The best part? It all comes together in under an hour. If you're into one-pot dishes like my Caribbean Rice and Peas or Stew Peas, this one's a must. It also holds up great for meal prep and makes some of the best leftovers.
A Quick Look at the Ingredients
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
Protein and Rice
- Ground Chicken: Lean and flavorful—browns up quickly and works perfectly in one-pot meals. Feel free to substitute with ground turkey, pork, or beef.
- Long-Grain White Rice: Rinsed so it cooks up fluffy, not sticky. Depending on your preference or what you have on hand, you can also use cooked brown rice, cooked rice, or jasmine rice as an alternative.
Veggies and Aromatics
- Yellow Onion, Celery, and Bell Peppers: The base trio for flavor and texture. It's also the base for authentic dirty rice.
- Garlic and Ginger: Adds even more flavor.
- Scotch Bonnet or Habanero: Optional, but it brings real Caribbean heat.
Seasoning and Flavor
- All-purpose Seasoning, Dried Thyme, Black Pepper: Bold and earthy.
- Green Seasoning: Adds a fresh, herby punch.
- Soy sauce and browning sauce are used for umami and rich color.
- Bay Leaves: Subtle background flavor.
Garnish
- Green onions and Cilantro: Fresh and bright to finish the dish.
Tools Needed
- Large Skillet or Dutch Oven
- Knife and Cutting Board
- Measuring Cups and Spoons
- Small Bowl (for mixing sauces or spice blends)
- Wooden Spoon or Spatula
How to Make Caribbean Ground Chicken and Rice, aka Dirty Rice
Gather your ingredients and get ready to cook—this comes together fast.
Brown the chicken: Heat oil in a large skillet over medium-high heat. Add ground chicken and cook 6–8 minutes, breaking it apart until browned and fully cooked.
Add veggies: Toss in onion, celery, and bell peppers. Continue cooking 4–5 minutes until softened.
Aromatics and seasoning: Stir in garlic, ginger, and hot pepper. Add all-purpose seasoning, thyme, and black pepper. Mix well.
Add sauces: Stir in green seasoning, soy sauce, and browning sauce. Let it simmer for a minute or two.
Add rice and liquid: Mix rice, broth, and water. Lay the bay leaves on top. Bring to a boil.
Simmer: Lower the heat to medium-low, cover, and simmer for 20 minutes until the rice is tender and the liquid is absorbed.
Finish: Open the lid and remove the bay leaves. Fluff with a fork and stir in the green onions and cilantro. Serve warm.
Serving Suggestions and Presentation
This ground chicken and rice is as versatile as it is flavorful, making it easy to customize for any occasion. It can be served as a main course or a side dish. I've been taking it as a side dish to our recent get-togethers, and my family loves my Caribbean twist on traditional dirty rice.
Make Ahead and Storage
This ground chicken and rice dish is great for meal prep. Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove with a splash of water. You can also freeze it—thaw overnight in the fridge before reheating.
Variations
- Ground turkey, ground pork, and Rice: Try using different bases, such as cauliflower rice for a low-carb option, jasmine rice for a fragrant and affordable choice, or cooked brown rice for a hearty, whole-grain alternative. You can also switch up the proteins.
- Rice Bowls Variations: This recipe can be adapted into customizable rice bowls—top your choice of rice with proteins, veggies, and your favorite sauces for a quick, balanced meal.
- Ground Chicken Fried Rice: Use leftover rice for a quick skillet meal—skip the broth and water. Jasmine rice or cooked brown rice both work well for fried rice.
Tanya's Top Tips
- Want less heat? Skip the hot pepper or remove the seeds.
- No browning sauce? Leave it out. It's still delicious, just lighter in color.
- You can opt for ground chicken breast (if you want a lighter meat choice) or ground chicken, whichever works best for you.
If You Like This, You May Also Like
- Caribbean Rice and Peas – A flavorful and easy one-pot side dish that goes with anything.
- Jamaican Jerk Chicken – Spicy, smoky, and perfect alongside this dirty rice.
- Yellow rice - rice with a bit of color and lots of flavor.
I hope you love this recipe as much as we do. If you have tried this recipe, please leave a comment below.
Ground Chicken and Rice Caribbean Style
Ingredients
- 2 tablespoons olive oil
- 1 pound ground chicken
- 1 medium yellow onion finely chopped
- 1 stalk celery finely chopped
- ½ green bell pepper finely chopped
- ½ red bell pepper finely chopped
- 3 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1 Scotch bonnet or habanero pepper minced (optional, for heat)
- 2 teaspoons all-purpose seasoning
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 2 tablespoons green seasoning homemade or store-bought*
- 2 teaspoons soy sauce
- 1 ½ teaspoons browning sauce
- 1½ cups long-grain white rice rinsed
- 1½ cups low-sodium chicken broth
- 1 cup water
- 2 bay leaves
- 1 green onions chopped
- ⅓ cup fresh cilantro chopped
Instructions
- Heat olive oil over medium heat in a large skillet or Dutch oven. Add ground chicken and cook for 6–8 minutes, breaking it apart with a spoon, until browned and fully cooked.
- Add onion, celery, green bell pepper, and red bell pepper. Sauté for 4–5 minutes, stirring occasionally, until the vegetables soften. If using leftover cooked vegetables, add them at this stage and heat through.
- Stir in garlic, ginger, and Scotch bonnet. Cook for about 30 seconds until fragrant.
- Season with all purpose seasoning, thyme, and black pepper. Stir well.
- Add green seasoning, soy sauce, and browning sauce. Let it cook for 1–2 minutes to allow the flavors to soak into the meat.
- Stir in rinsed rice, then pour in chicken broth and water. Add bay leaves and bring the mixture to a boil. If using cooked rice, stir it in and heat through instead of simmering.
- Reduce heat to low, cover, and simmer for 20–22 minutes or until rice is tender and liquid is absorbed.
- Remove from heat, discard bay leaves, and fluff rice with a fork. Stir in green onions and cilantro. Serve hot.
Notes
- If you don't have browning, you can leave it out—the dish will still taste amazing, just be slightly lighter in color.
- Browning sauce and green seasoning can be homemade or store-bought. Both options can be found at international grocery stores.
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