Cajun Chicken and Rice

Pam Crist


My family loves spice. This is a quick and easy recipe with just enough cajun spice.

★★★★★ 1 vote
15 Min
45 Min


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boneless skinless chicken breasts (2 1/2 lbs)
1 tsp
cajun seasoning
3 Tbsp
vegetable oil
1 large
bell pepper (your choice of color), chopped
green onions, chopped
3/4 c
celery, chopped
1 c
long grain rice, uncooked
3 oz
bacon pieces
1 c
1 can(s)
(14 oz) reduced sodium chicken broth

How to Make Cajun Chicken and Rice


  • 1Cut chicken into 1-inch chunks. Sprinkle with cajun seasoning. Heat oil in large nonstick skillet over medium-high heat. Cook chicken 8 minutes, or until golden brown. Remove from skillet.
  • 2In same skillet, cook pepper, three-fourths of green onions and celery for 5 minutes, or until pepper is crisp-tender. Add uncooked rice to skillet and cook 1 minute.
  • 3Return chicken to skillet. Stir in bacon pieces, salsa and broth. Bring to a boil; reduce heat to low. Cover and simmer 25 minutes or until rice has absorbed liquid and chicken is done (internal temperature should reach 170 degrees F.
  • 4Remove from heat and let stand 5 minutes before serving. Sprinkle with remaining green onions. Refrigerate any leftovers.

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About Cajun Chicken and Rice

Course/Dish: Chicken
Hashtags: #rice, #cajun

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