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- 2 boneless, skinless chicken breasts, diced - 1 tablespoon Cajun seasoning - 2 tablespoons olive oil - 1 medium onion, chopped - 1 red bell pepper, diced - 2 cloves garlic, minced - 1 cup long-grain rice - 2 cups chicken broth - 1 can (14.5 oz) diced tomatoes, undrained - 1 cup frozen corn - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) The main ingredients in this dish create a balanced mix of flavors. The chicken gives protein, while the rice acts as a filling base. Cajun seasoning adds a kick that makes this dish exciting. The veggies, including onions and bell peppers, bring sweetness and texture. - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper - 1 cup black beans, drained - 1/2 cup chopped green onions Adding smoked paprika gives a deeper flavor. Cayenne pepper can make it spicier if you like heat. Black beans add fiber and protein. Chopped green onions can brighten up the dish. - Use quinoa instead of rice for a gluten-free option. - Swap chicken for shrimp or tofu for different protein choices. - Replace chicken broth with vegetable broth to keep it vegetarian. These substitutions let you customize the dish easily. You still get great flavor while meeting dietary needs. Each option keeps the spirit of the Cajun flavor profile alive. Start by heating two tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add two diced boneless, skinless chicken breasts. Sprinkle one tablespoon of Cajun seasoning over the chicken. Stir it well to coat every piece. Cook the chicken for about 5 to 7 minutes. You want it to be browned and cooked through. When done, remove the chicken from the skillet and set it aside. This will keep it juicy for later. Now, in the same skillet, add one medium onion, chopped, and one diced red bell pepper. Cook these for about 3 to 4 minutes. You want the vegetables to soften but not brown. After that, add two cloves of minced garlic. Stir it for about 30 seconds. This will enhance the flavor without burning the garlic. Next, stir in one cup of long-grain rice. Then, pour in two cups of chicken broth and add one can of diced tomatoes, undrained. Add one cup of frozen corn and one teaspoon of dried oregano. Bring this mixture to a boil. Once boiling, reduce the heat to low and cover the skillet. Let it simmer for about 20 minutes. Check the rice to see if it’s tender and has absorbed the liquid. After that, return the cooked chicken to the skillet. Season with salt and pepper to taste. Cook for an additional 3 to 5 minutes to heat everything through. Now, your One-Pot Cajun Chicken Rice Skillet is ready to enjoy! To get perfectly cooked rice, rinse it first. Rinsing removes extra starch and keeps it fluffy. Use long-grain rice for this dish. It cooks evenly and absorbs the flavors well. Follow the liquid ratio closely. For every cup of rice, use two cups of broth. Bring it all to a boil before lowering the heat. Cover the skillet tightly to trap steam. This helps the rice cook without burning. You can add more protein easily. Shrimp or sausage works great with Cajun flavors. Just cook them with the chicken. For veggies, consider adding celery or zucchini. They cook well and add nice texture. You can also toss in some spinach at the end. It wilts quickly and boosts nutrition. Feel free to mix and match to suit your taste. Store leftovers in an airtight container. This keeps them fresh and prevents odors. Place the rice mixture in the fridge right after it cools. It can last up to four days. If you want to freeze it, use freezer-safe bags. Remove as much air as possible before sealing. When reheating, add a splash of broth for moisture. This keeps the rice from drying out. Enjoy your leftovers without losing flavor! {{image_2}} If you love heat, add more Cajun seasoning. You can also include hot sauce. This extra spice makes your dish bold and exciting. Try diced jalapeños for a fresh kick. They add crunch and flavor. Adjust the heat to fit your taste. Cooking should be fun and tailored to you. You can easily make this dish vegetarian. Use chickpeas or tofu instead of chicken. Both options soak up flavors well. Cook them with the same Cajun spices. Add extra veggies like zucchini or spinach. These not only add nutrients but also color. You will enjoy a hearty meal without meat. For a low-carb twist, skip the rice. Instead, use cauliflower rice. It cooks quickly and pairs nicely with Cajun flavors. You can also add more vegetables like bell peppers and green beans. This keeps the dish filling and tasty. Enjoy the same bold taste with fewer carbs. To keep your Cajun Chicken Rice fresh, let it cool first. Once cooled, transfer it to an airtight container. Store it in the fridge for up to four days. I find that using glass containers works well. They help keep the flavors locked in. When you're ready to enjoy your leftovers, reheat gently. You can use the microwave or stovetop. If using the microwave, place the rice in a bowl. Add a splash of chicken broth or water to keep it moist. Heat in 30-second bursts, stirring in between. On the stovetop, warm it in a skillet over low heat. Stir often to avoid sticking. This method keeps the rice fluffy and tasty. If you want to store it longer, freezing works great. First, let the dish cool completely. Then, pack it into freezer-safe bags or containers. Squeeze out as much air as you can before sealing. Label the bags with the date. You can freeze it for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Reheat as mentioned above for the best taste. Cajun seasoning blends bold flavors. It usually includes paprika, cayenne, garlic powder, and onion powder. Some blends add herbs like thyme and oregano. You can make your own mix if you want. Just mix these spices in a bowl and adjust to taste. Yes, you can use brown rice! Brown rice is healthier and has more fiber. However, it takes longer to cook. You should increase the broth and cooking time. Use about 2.5 cups of broth and simmer for 30-35 minutes. To make it milder, use less Cajun seasoning. You can also add sugar to balance heat. If you want more heat, add more Cajun seasoning or some hot sauce. Try different amounts until it suits your taste. Absolutely! This dish stores well in the fridge. You can make a big batch and enjoy it all week. Just store it in an airtight container. Reheat in the microwave or on the stove for quick meals. You can try thyme, basil, or parsley. Each herb adds a unique flavor. Fresh herbs work well too. Just chop them and mix in before serving for a fresh taste! In this blog post, we explored how to make a delicious one-pot Cajun chicken rice skillet. I shared the key ingredients, including essential and optional ones, along with substitutions for dietary needs. You learned the step-by-step process, cooking tips for perfect rice, and variations like vegetarian options. Whether you cook for yourself or a family, this dish is fun and easy. Try out these tips and have fun in the kitchen. Enjoy flavorful meals that everyone will love!

One-Pot Cajun Chicken Rice Skillet

Get ready to spice up your dinner with this delicious One-Pot Cajun Chicken Rice Skillet! This easy recipe combines tender chicken, colorful veggies, and zesty Cajun flavors all cooked in one skillet. Perfect for busy weeknights, it’s ready in just 40 minutes. Discover how to create a tasty meal that the whole family will love. Click through to explore the full recipe and bring these flavors to your table tonight!
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Ingredients
  

2 boneless, skinless chicken breasts, diced

1 tablespoon Cajun seasoning

2 tablespoons olive oil

1 medium onion, chopped

1 red bell pepper, diced

2 cloves garlic, minced

1 cup long-grain rice

2 cups chicken broth

1 can (14.5 oz) diced tomatoes, undrained

1 cup frozen corn

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large skillet over medium heat, heat the olive oil. Once hot, add the diced chicken and sprinkle with Cajun seasoning. Sauté for about 5-7 minutes or until the chicken is cooked through and browned. Remove the chicken from the skillet and set aside.

    In the same skillet, add the chopped onion and diced red bell pepper. Cook for about 3-4 minutes until the vegetables begin to soften.

      Add the minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.

        Stir in the rice, chicken broth, diced tomatoes (with their juice), corn, and oregano. Bring the mixture to a boil.

          Once boiling, reduce the heat to low and cover the skillet. Simmer for 20 minutes or until the rice is tender and has absorbed the liquid.

            Remove the lid and stir in the cooked chicken. Season with salt and pepper to taste. Cook for an additional 3-5 minutes to heat through.

              Remove from heat and let it sit for a few minutes before serving.

                Prep Time: 10 min | Total Time: 40 min | Servings: 4

                  - Presentation Tips: Serve hot directly from the skillet, garnished with freshly chopped parsley for a pop of color. You can also serve with a wedge of lemon on the side for a refreshing touch.