Ingredients
Scale
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 2 cups low-sodium chicken broth
- 1 (14.5 oz) can diced tomatoes, with juices
- Salt and black pepper, to taste
- Optional: ½ teaspoon smoked paprika
- Optional: ½ cup frozen peas or corn
Instructions
- Toss chicken pieces with Cajun seasoning and let sit briefly.
- Heat olive oil in a large skillet or Dutch oven over medium heat. Sear chicken for 5–6 minutes until browned. Remove and set aside.
- In the same pot, sauté onion, red and green bell peppers for 3–4 minutes.
- Add minced garlic, cook for 1 minute.
- Stir in uncooked rice to coat and toast lightly.
- Pour in chicken broth and diced tomatoes with juices. Stir to combine.
- Return chicken to the pot. Bring to a boil over medium heat.
- Cover, reduce heat, and simmer for 18–20 minutes until rice is tender.
- Remove from heat, let sit 5 minutes. Fluff and garnish as desired.
Notes
Adjust Cajun seasoning to taste. Add peas or corn in final minutes. Substitute brown rice with extra broth and longer cook time if preferred.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: One Pot
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 4g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg