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


  • 6
    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
  • 6
    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


  1. Cut 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.
  2. In 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.
  3. Return 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.
  4. Remove from heat and let stand 5 minutes before serving. Sprinkle with remaining green onions. Refrigerate any leftovers.

Printable Recipe Card

About Cajun Chicken and Rice

Course/Dish: Chicken
Hashtags: #rice #cajun

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