Description
This Cajun Chicken and Rice dish is a one-pan wonder that brings together seasoned chicken, vibrant vegetables, and fluffy rice, all infused with a delightful hint of spice. Perfect for family dinners or gatherings, it’s a comforting and satisfying meal thats easy to prepare and full of flavor.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 bell pepper (red or green), diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a small bowl, mix Cajun seasoning, salt, and pepper. Rub this mixture over the chicken breasts and let them sit for 15-20 minutes to absorb the flavors.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through. Remove from skillet and cover with foil to keep warm.
- In the same skillet, add diced onion and bell pepper. Sauté for 3-4 minutes until softened. Add minced garlic and cook for an additional 1-2 minutes.
- Add long-grain white rice to the skillet, stirring well with the vegetables. Toast for about 2 minutes.
- Pour in chicken broth and diced tomatoes (with juices). Stir to combine and bring to a boil.
- Reduce heat to low, cover, and let simmer for 15-20 minutes until rice is tender and has absorbed most of the liquid. Check occasionally to prevent sticking.
- While the rice cooks, slice the cooked chicken into strips or bite-sized pieces.
- Once rice is done, fluff with a fork and stir in frozen peas. Heat through for 2-3 minutes. Add sliced chicken back into the skillet and cook together for another 2-3 minutes.
- Taste and adjust seasoning if necessary. Spoon the Cajun chicken and rice onto plates or bowls, garnishing with freshly chopped parsley. Enjoy!
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, use a microwave or stovetop, adding a splash of chicken broth if needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes