Ingredients
-
2 boneless, skinless chicken breasts (cut into bite-sized pieces)
-
1 ½ cups long-grain white rice
-
3 cups chicken broth
-
1 red bell pepper (diced)
-
1 green bell pepper (diced)
-
1 small onion (chopped)
-
2 cloves garlic (minced)
-
1 can (14.5 oz) diced tomatoes (drained)
-
2 tablespoons olive oil
-
1 ½ tablespoons Cajun seasoning
-
½ teaspoon salt (adjust to taste)
-
½ teaspoon black pepper
-
½ teaspoon smoked paprika
-
½ teaspoon dried thyme
-
½ teaspoon dried oregano
-
¼ teaspoon cayenne pepper (optional, for extra spice)
-
½ cup shredded cheddar or pepper jack cheese (optional)
-
Fresh parsley (chopped, for garnish)
Instructions
-
Sauté the Chicken:
-
Heat olive oil in a large deep skillet or pan over medium-high heat.
-
Add chicken pieces, season with half of the Cajun seasoning, and cook for 4–5 minutes, until browned.
-
Remove chicken from the pan and set aside.
-
-
Cook the Vegetables:
-
In the same pan, add a little more oil if needed.
-
Sauté onions and bell peppers for 3–4 minutes until softened.
-
Stir in garlic and cook for 30 seconds.
-
-
Add the Rice and Seasonings:
-
Stir in rice, remaining Cajun seasoning, smoked paprika, thyme, oregano, salt, black pepper, and cayenne pepper.
-
Toast the rice for 1–2 minutes, stirring frequently.
-
-
Simmer Everything Together:
-
Pour in chicken broth and add diced tomatoes.
-
Bring to a gentle boil, then reduce heat to low.
-
Return the chicken to the pan, cover, and let simmer for 20–25 minutes, or until the rice is fully cooked.
-
-
Final Touches:
-
If using, sprinkle shredded cheese on top and let it melt.
-
Garnish with fresh parsley.
-
-
Serve & Enjoy!
-
Fluff the rice and serve hot. Great with a side of cornbread or a fresh salad!
-