Easy Cajun Chicken and Rice
Make this Cajun chicken and rice recipe when you need a simple, family-friendly meal that everyone will devour.
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Ingredients
- 1 tablespoon olive oil
- 1 bacon strip
- 1 lb chicken breasts, diced
- 1 small onion, ½ cup, chopped
- 2 cloves garlic, minced
- 2 teaspoons Cajun seasoning
- 14.5 ounce can diced tomatoes, with liquid
- 1 cup white rice
- 1 ½ cups water
Instructions
Prep:
- Chop the onion and garlic. Chop the chicken into even-sized 1-inch pieces. Measuring out the other ingredients or bringing them out to the counter will save time.
Cook:
- Heat a skillet over medium heat. Once hot, add the bacon and cook it for about 2 minutes, until it has browned on both sides. Remove it from the skillet onto a plate.
- Add the oil to the skillet and cook the chicken pieces for about 3 minutes, long enough for all sides to brown. Remove them from the pan onto the plate. You'll finish cooking the chicken with the rice.
- Add the chopped onions and sauté for about 3 minutes. Once they've softened, add the garlic and stir, cooking for another 30 seconds.
- Add the Cajun seasoning and stir. Add the diced tomatoes with the liquid to the skillet, the white rice, and the water. Stir to combine.
- Add the chicken back into the skillet and any juices from the plate, as well as the piece of bacon chopped into a few pieces, and mix everything.
- Bring it to a boil, cover it with a lid, and reduce the heat to a simmer (lowest setting). Cook for 15 minutes and turn off the heat. Let it sit there covered for 5 to 10 minutes to finish cooking until the rice is soft.
Serve:
- With a fork, fluff the Cajun rice in the skillet. Serve into bowls.
Nutrition
Serving: 1 serving | Calories: 363kcal | Carbohydrates: 45g | Protein: 29g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 292mg | Potassium: 735mg | Fiber: 2g | Sugar: 4g | Vitamin A: 647IU | Vitamin C: 13mg | Calcium: 65mg | Iron: 2mg
