Cajun Chicken and Rice
A bold, comforting one-pot Cajun Chicken and Rice packed with peppers, tomatoes, and smoky spices — quick enough for weeknights, cozy enough for seconds.
Ingredients
- 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.
Nutrition
Serving: 1servingCalories: 390kcalCarbohydrates: 38gProtein: 32gFat: 12gSaturated Fat: 2.5gPolyunsaturated Fat: 8gCholesterol: 75mgSodium: 720mgFiber: 3gSugar: 4g
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