Cajun Chicken and Rice Recipe
Weeknights just got easier with Cajun Chicken and Rice. A simple one-pan meal that’s ready in 30 minutes, with perfectly seasoned chicken, fluffy rice, and a touch of heat to keep things exciting.
Servings: 6 servings
Calories: 287kcal
Ingredients
- 1 cup long grain white rice uncooked
- 2 cup low sodium chicken broth
- 1 tsp salt
- 1 lb boneless skinless chicken breasts cut into 1'' cubes
- 2-3 tbsp creole seasoning OR Cajun seasoning
- 2 tbsp olive oil
- 1 small yellow onion diced
- 2 cup bell pepper diced (red, orange, yellow, or green bell pepper)
- 1 1/4 cup okra sliced, fresh or frozen
- 3 cloves garlic minced
- 1 (14 oz) can fire-roasted diced tomatoes
- 1 tbsp tomato paste
- 1 tbsp fresh parsley chopped
Instructions
- In a medium saucepan, combine the rice, chicken broth, and salt. Bring to a boil, cover, reduce to low, and simmer for 12–14 minutes or until cooked. Remove from the heat and keep covered.
- Meanwhile, season the cubed chicken with Cajun or Creole seasoning. Use a generous amount, about 2–3 tablespoons.
- In a skillet set over medium-high heat, add one tablespoon of olive oil. When the oil is hot, add the chicken and cook until seared on both sides, about 2–3 minutes each. (Note: You may need to cook the chicken in 2 batches for even browning.) When the chicken is cooked throughout, remove and set aside on a plate.
- Add the remaining olive oil to the skillet, turn the heat to high. When the oil is hot, add the onions and bell pepper. Sprinkle a few pinches of seasoning over the vegetables and cook for 3–4 minutes, then add the okra and cook for an additional 2 minutes. Add the garlic and continue cooking until fragrant, about 1 minute. Add the tomatoes and paste to the skillet along with the cooked chicken. Stir, then add rice and mix until incorporated. Remove from the heat, garnish with parsley, and serve immediately.
Notes
-You could easily add shrimp or sausage to this dish for extra flavor and protein.
STORE the cooled Cajun Chicken and Rice Skillet in an airtight container in the refrigerator for up to 3-4 days. To FREEZE, transfer cooled leftovers to a freezer-safe container or bag and store for up to 2 months. Thaw overnight in the refrigerator before reheating.
To REHEAT, warm in a skillet over medium heat with a splash of broth or water to keep the rice from drying out, or microwave in 30-second intervals, stirring between each, until heated through.
Nutrition
Serving: 6serving | Calories: 287kcal | Carbohydrates: 33g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 527mg | Potassium: 637mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2518IU | Vitamin C: 73mg | Calcium: 46mg | Iron: 1mg
