Cajun Chicken and Rice with Bell Peppers – Quick Comfort Food Recipe

The recipe came to me on a weekday evening when I was staring into my fridge, tired from work and not in the mood to clean multiple pans. I saw some bell peppers, chicken, and rice. I remembered a quick meal I once had at a friend’s house, spicy, smoky, full of color, and all in one pot.

I didn’t ask for the recipe back then, but that night I recreated it from memory with a little help from my spice drawer.

What came out of the pot was bold, comforting, and exactly what I didn’t know I needed. This Cajun chicken and rice dish has stayed in my rotation ever since.

Why You’ll Love This Cajun Chicken and Rice Recipe

• It’s a one-pot dinner that saves time and dishes.
• Bold Cajun spices make every bite exciting.
• Colorful bell peppers add crunch and natural sweetness.
• It’s budget-friendly with pantry staples.
• The whole dish cooks in under 45 minutes.

You won’t need anything fancy to bring this together. It’s weeknight cooking at its best, hearty, fast, and flavorful. Once you make this, it’ll find its way into your regular dinner lineup. Serve it hot, enjoy the leftovers, and keep the spices close. This one’s a keeper.

Cajun Chicken and Rice Ingredients

Here’s everything you’ll need to make Cajun chicken and rice with bell peppers. Stick with fresh ingredients for the best results.

• 1 ½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 cup long-grain white rice, rinsed and drained
• 2 cups low-sodium chicken broth
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 1 ½ teaspoons Cajun seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon dried thyme
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• 1 tablespoon chopped fresh parsley (optional for garnish)

Fresh bell peppers give the dish its iconic look, while the Cajun seasoning delivers just enough heat. Chicken thighs stay juicy throughout the simmer.

Want more one-pan inspiration? You’ll also love One Pan Chicken and Rice Bake.

How to Make Cajun Chicken and Rice with Bell Peppers

Follow these steps to make this chicken rice skillet from scratch. It all cooks in a single large pan.

1. Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook for 5–6 minutes until browned but not fully cooked through. Remove and set aside.
2. In the same pan, sauté onion and bell peppers for 4 minutes until softened. Stir in garlic and cook for 1 minute.
3. Add rice to the pan and stir to coat it in the oil and veggies. Toast the rice for 1 minute to bring out the nutty flavor.
4. Return the chicken to the pan. Add Cajun seasoning, smoked paprika, and dried thyme. Pour in chicken broth and stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes until rice is tender and liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and garnish with parsley if desired.

Serving Suggestions for Cajun Chicken and Rice

This bold dish doesn’t need much, but here are a few ideas to round out the meal.

Serve it with warm cornbread to soak up every bit of flavor, or try a crisp green salad with lemon vinaigrette to balance the spice. Steamed green beans or roasted zucchini work well on the side too. Want to stretch the dish for more servings? Add a scoop of black beans or sweet corn before simmering.

For meal prep, portion into airtight containers and refrigerate. It reheats beautifully and tastes just as good the next day. Hosting a casual dinner night? Double the recipe, pair with iced tea or lemonade, and you’ve got a full spread without breaking a sweat.

Looking for a different skillet-style option? Check out this Chicken Scampi with Garlic Parmesan Rice.

Cajun Chicken and Rice Variations and Customization

This recipe is flexible and fits different diets and spice preferences.

• Swap the chicken thighs for boneless skinless chicken breasts if you prefer leaner meat.
• Use brown rice for a higher-fiber version, just increase the broth and cooking time accordingly.
• Add sliced mushrooms, corn, or zucchini for extra veggies.
• Reduce Cajun seasoning for less spice or add cayenne for more heat.
• Make it dairy-free or gluten-free, this recipe is naturally both.

Want a meat-free option? Substitute the chicken with cooked chickpeas or plant-based sausage. Prefer shrimp? Toss them in during the last 5 minutes of cooking to avoid overcooking. You can truly make this one-pot Cajun-style chicken and rice your own.

Storage and Reheating Tips for Cajun Chicken and Rice

Store leftovers in an airtight container in the fridge for up to 3 days. This meal keeps its flavor well and even gets better after sitting overnight.

To reheat, transfer a portion to a microwave-safe bowl. Sprinkle with a tablespoon or two of chicken broth to keep the rice moist. Cover loosely and heat for 1–2 minutes, stirring halfway through. On the stovetop, reheat in a covered skillet over low heat with a splash of broth or water.

Avoid freezing, as cooked rice tends to get grainy after thawing. Making it fresh gives the best texture and flavor every time.

For more meal ideas using similar ingredients, browse this Boneless Skinless Chicken Thighs recipe.

Cajun Chicken and Rice Pro Tips

Keep these tips in mind for consistent results.

• Don’t skip rinsing your rice. It removes excess starch and helps the grains stay fluffy.
• Use a skillet with a tight-fitting lid to trap steam and cook the rice evenly.
• Toasting the rice before adding liquid brings out a deeper flavor.
• Let the dish rest, covered, after cooking so the steam finishes softening the rice.
• Stir gently when fluffing to keep the grains from breaking apart.

You don’t need fancy equipment, just one sturdy pan and fresh ingredients. Keep your Cajun seasoning fresh by storing it in a cool, dry place. If making your own, blend paprika, garlic powder, onion powder, thyme, oregano, cayenne, and salt.

Common Mistakes to Avoid with Cajun Chicken and Rice

Avoid these slip-ups to get the perfect one-pan Cajun chicken and rice.

• Don’t overcook the chicken before simmering. It finishes cooking with the rice.
• Avoid using too much liquid, stick to the measured 2 cups of broth.
• Don’t lift the lid while it simmers. That steam is doing important work.
• Resist the urge to stir during cooking. You want the rice to stay light and fluffy.
• Don’t skip seasoning the chicken, layered flavor makes the dish.

If your rice comes out crunchy, it likely didn’t simmer long enough or lost too much moisture. Add a bit more broth, cover, and cook on low for a few extra minutes.

Final Thoughts on Cajun Chicken and Rice with Bell Peppers

This dish brings together bold flavor, simple steps, and easy cleanup. It’s satisfying, colorful, and great for busy weeknights or relaxed weekend meals.

Once you try it, you’ll keep coming back to the combination of juicy chicken, vibrant bell peppers, and spicy rice.

Pin it now, share it with your favorite food-loving friend, and make it part of your go-to dinner rotation.

FAQs

What type of chicken works best for Cajun Chicken and Rice with Bell Peppers?

Boneless skinless chicken thighs work best because they stay juicy during cooking. You can also use chicken breasts, but they cook faster and can dry out if overcooked. Cut the chicken into even pieces for the most consistent texture.

Can I make Cajun Chicken and Rice with Bell Peppers in advance?

Yes. Prepare the entire dish and store it in an airtight container in the fridge for up to 3 days. When ready to serve, reheat with a splash of broth. It makes a great meal prep option for lunch or busy evenings.

How spicy is Cajun Chicken and Rice with Bell Peppers?

The heat level depends on the Cajun seasoning you use. Most store-bought blends are moderately spicy. If you’re sensitive to heat, reduce the amount or use a mild version. Want it hotter? Add cayenne pepper or hot sauce to taste.

Can I freeze Cajun Chicken and Rice with Bell Peppers?

It’s not recommended to freeze this dish. Cooked rice often becomes mushy after thawing. If you do freeze it, cool completely, portion into containers, and thaw in the fridge before reheating on the stovetop.

What’s the best rice for Cajun Chicken and Rice with Bell Peppers?

Use long-grain white rice like basmati or jasmine. These stay fluffy and separate when cooked. Avoid instant rice or short-grain varieties, they can get sticky or mushy and affect the dish’s texture.

Cajun Chicken and Rice with Bell Peppers – Quick Comfort Food Recipe

Author: Ellie Courses: Rice