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- 2 boneless, skinless chicken breasts - 2 tablespoons Cajun seasoning - 1 tablespoon olive oil (plus more if needed) - 1 cup jasmine rice - 2 cups chicken broth or water - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh or frozen) - 1 tablespoon lime juice - 1 teaspoon smoked paprika - ¼ cup chopped fresh cilantro - Salt and pepper to taste - Optional garnish: sliced avocado and lime wedges - Chicken Breasts: This lean meat is the star of the dish. It cooks fast and absorbs flavors well. - Cajun Seasoning: This blend adds spice and bold flavor. It includes paprika, cayenne, and herbs. - Olive Oil: This oil helps cook the chicken and keeps it moist. You can use more if needed. - Jasmine Rice: This fragrant rice pairs well with the dish. It cooks fluffy and light. - Chicken Broth or Water: Using broth adds depth to the rice. Water is a good substitute. - Red and Green Bell Peppers: These add color and crunch. They bring sweetness and freshness. - Onion: This ingredient enhances the dish's flavor base. It becomes sweet when sautéed. - Garlic: Minced garlic adds a rich, savory taste. It complements the Cajun seasoning. - Black Beans: These beans add protein and fiber. They make the meal hearty and filling. - Corn: Sweet corn adds a pop of sweetness. It balances the spices nicely. - Lime Juice: This adds brightness. It cuts through the richness of the dish. - Smoked Paprika: This spice gives a smoky flavor, enhancing the Cajun taste. - Fresh Cilantro: Chopped cilantro adds a fresh touch. It also provides a nice color contrast. - Salt and Pepper: These basic seasonings enhance all the flavors. - Sliced Avocado and Lime Wedges: These are optional but add creaminess and extra zing. - Chicken: You can use thighs for more flavor. Tofu or shrimp also work well. - Jasmine Rice: Use brown rice for a healthier option. Quinoa is a good gluten-free choice. - Bell Peppers: Any color of bell pepper is great. You can also try zucchini or spinach. - Black Beans: Substitute with pinto beans or chickpeas for variety. - Corn: You can use canned corn or skip it if you prefer. - Lime Juice: Lemon juice is a good alternative if you don’t have lime. - Cilantro: If you dislike cilantro, parsley or green onions can be used instead. - Spices: Add more Cajun seasoning for heat or smoked paprika for depth. {{ingredient_image_2}} First, take the chicken breasts and rub them with olive oil. Use your hands to ensure that each piece is well-coated. Next, sprinkle Cajun seasoning all over the chicken. Make sure to cover every inch for the best flavor. Let the chicken marinate for at least 15 minutes. This step is key for great taste. In a medium pot, combine jasmine rice and chicken broth or water. Bring this mix to a boil over high heat. Once it boils, lower the heat and cover the pot. Let it simmer for 15 to 18 minutes. The rice will be fluffy and absorb all the liquid when done. Heat a splash of olive oil in a large skillet over medium heat. Add the chopped onion and sauté it until it turns translucent. This takes about 2 to 3 minutes. Then, add the diced red and green bell peppers and minced garlic. Sauté these for another 3 to 4 minutes until they soften and smell great. Now, push the cooked veggies to one side of the skillet. Place the marinated chicken breasts on the other side. Cook each breast for 6 to 7 minutes on one side, then flip them over. Cook for another 6 to 7 minutes until the chicken is fully cooked and has a nice char. After cooking, let the chicken rest for a few minutes before slicing. In the same skillet with the veggies, add the drained black beans and corn. Sprinkle in smoked paprika and lime juice, then stir gently. Heat everything through for 2 to 3 minutes. Season with salt and pepper to your taste. Slice the rested grilled chicken into strips. In serving bowls, start with a layer of the spiced rice mixture. Then, place the sliced chicken on top. To finish, sprinkle freshly chopped cilantro over the bowls. For a nice touch, add avocado slices and lime wedges on the side. This adds a refreshing flavor and a beautiful look to your dish. To make juicy chicken, marinate it well. Use olive oil and Cajun seasoning to coat the chicken. Let it sit for at least 15 minutes. This step packs in flavor and keeps the chicken moist. When cooking, use medium heat. This helps prevent burning while still giving a nice char. Flip the chicken only once. This keeps the juices inside. For the best rice, rinse jasmine rice before cooking. This removes extra starch and makes it fluffy. Use chicken broth or water for cooking. Start by boiling the liquid, then lower the heat. Cover and let it simmer for 15-18 minutes. When done, fluff the rice with a fork. This adds air and keeps the grains separate. Heat olive oil in a large skillet over medium heat. Start with onions. Cook them until they turn translucent. This usually takes about 2-3 minutes. Next, add bell peppers and garlic. Sauté for another 3-4 minutes. Look for the peppers to soften and become fragrant. This step adds great flavor to your dish. Add lime juice and smoked paprika to boost the flavor. These ingredients add a zesty kick and depth. Don't forget to season with salt and pepper. Always taste your food as you cook. Adjust the seasoning to your liking. Fresh cilantro on top adds a pop of color and freshness. For extra fun, serve with avocado slices and lime wedges. They bring a creamy and tart taste to every bite. Pro Tips Marinating Time: For the best flavor, allow the chicken to marinate for at least 30 minutes or up to overnight in the refrigerator. Rice Cooking: To achieve perfectly fluffy rice, avoid lifting the lid while it cooks, as this releases steam and can affect the cooking process. Vegetable Variations: Feel free to mix in other vegetables like zucchini or corn for added nutrition and flavor. Garnish for Freshness: Adding lime wedges and avocado not only enhances flavor but also adds a refreshing contrast to the spicy dish. {{image_4}} You can make this dish vegetarian by swapping chicken for veggies. Use hearty vegetables like zucchini, mushrooms, or eggplant. Toss these with the Cajun seasoning and olive oil. Let them soak in the flavors for a few minutes. Cook them just like the chicken. This way, you get that same rich taste without the meat. If you want to mix it up, try using shrimp or tofu. For shrimp, season them like the chicken. Cook them for just a few minutes until they turn pink. For tofu, use firm or extra-firm varieties. Press it to remove extra water, then cut it into cubes. Marinate and sauté until golden. Both options add great flavor and texture. To spice things up, you can adjust the heat level. Add more Cajun seasoning or include hot sauce. If you want a smoky kick, add smoked paprika. You can also toss in sliced jalapeños or crushed red pepper flakes. Always taste as you go. This way, you can find the perfect heat for your bowl. To keep your Cajun chicken and rice bowls fresh, let them cool first. Place them in an airtight container. Store them in the fridge for up to three days. Remember to separate the chicken from the rice and veggies for best results. When you are ready to eat, you can reheat your leftovers easily. Use the microwave for quick warming. Heat in 30-second intervals, stirring in between, until it’s hot. If you prefer, you can reheat on the stove. Just add a splash of chicken broth to prevent sticking. If your meal prep includes freezing, it works well! Pack your chicken and rice bowls in freezer-safe containers. Label them with the date. They can last up to three months in the freezer. To eat, thaw in the fridge overnight before reheating. I recommend using jasmine rice. It has a lovely aroma and fluffy texture. The rice absorbs the Cajun flavors well. You can also use long-grain rice if you prefer. Both options will work nicely. Yes, you can prepare this dish ahead of time. Cook the chicken and rice, then store them separately. Keep the vegetables in a sealed container. This way, you can reheat everything before serving. It helps save time on busy days. To add some heat, increase the Cajun seasoning. You can also add fresh minced jalapeños or hot sauce. For a smoky flavor, try adding a dash of cayenne pepper. Adjust the spice to match your taste. Cajun Chicken and Rice Bowls are great with a simple green salad. You can serve coleslaw or cornbread as well. Grilled vegetables also make a nice side. These options keep the meal fresh and balanced. This blog shared how to make delicious Cajun chicken and rice bowls. We explored key ingredients and their roles, plus substitutions. I detailed each cooking step for perfect results, from marinating the chicken to serving. You learned tips for cooking, variations to try, and best storage methods for leftovers. Remember, cooking is fun! Use these steps as a guide, but feel free to get creative and make it your own. Enjoy your cooking journey!

Cajun Chicken & Spiced Rice Bowls

A flavorful dish featuring marinated Cajun chicken served over spiced rice with sautéed vegetables and garnished with fresh cilantro.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Cajun
Servings 4

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon olive oil
  • 1 cup jasmine rice
  • 2 cups chicken broth or water
  • 1 piece red bell pepper, diced
  • 1 piece green bell pepper, diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can black beans, drained and rinsed
  • 1 cup corn (fresh or frozen)
  • 1 tablespoon lime juice
  • 1 teaspoon smoked paprika
  • 0.25 cup chopped fresh cilantro
  • to taste salt and pepper
  • optional sliced avocado and lime wedges

Instructions
 

  • Begin by rubbing the chicken breasts with olive oil. Generously coat each breast with Cajun seasoning, ensuring they are well-covered. Allow the chicken to marinate for at least 15 minutes to enhance the flavor.
  • In a medium-sized pot, combine jasmine rice and chicken broth (or water). Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-18 minutes, or until the rice is fluffy and all liquid has been absorbed.
  • In a large skillet, heat a splash of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, approximately 2-3 minutes. Next, introduce the diced red and green bell peppers along with minced garlic. Continue to sauté for another 3-4 minutes until the peppers soften and are fragrant.
  • Move the cooked vegetables to one side of the skillet and place the marinated chicken breasts in the other side. Cook each breast for 6-7 minutes on one side, then flip and cook for an additional 6-7 minutes, or until the chicken is thoroughly cooked and has developed a tantalizing char. Once done, remove the chicken from the skillet and let it rest for a few minutes before slicing.
  • To the same skillet with the sautéed vegetables, add the drained black beans, corn, smoked paprika, and lime juice. Gently stir to combine the ingredients, and allow everything to heat through for another 2-3 minutes. Season the mixture with salt and pepper to taste.
  • After resting, slice the grilled chicken into strips. In serving bowls, create a base layer with the spiced rice mixture, then elegantly arrange the sliced chicken on top.
  • Finish by sprinkling with freshly chopped cilantro. Optionally, serve with avocado slices and lime wedges on the side to add a refreshing contrast of flavors.

Notes

Allow the chicken to marinate for at least 15 minutes for better flavor.
Keyword bowls, Cajun, chicken, rice, spiced