Tender rice with onion, bell pepper, and celery mixed with a great blend of spices adds up to bowl of Cajun rice—a simple, easy-to-make side dish that tastes like something a whole lot fancier than it actually is.
While a basic pot of rice cooks, you’ll saute the Cajun trinity (that would be onion, bell pepper, and celery) in a bit of butter, along with that mix of bold, smoky spices, and the next thing you know that plain rice becomes the star of the table.
If you’ve never cooked with the Cajun trinity before, your tastebuds are about to be very happy—it’s the Southern version of mirepoix, only with a little more attitude. The sweetness of the sautéed onion and bell pepper balances the earthiness of the celery, and that forms the flavorful base of this dish.
A sprinkling each of smoked paprika, garlic, oregano, thyme, black pepper, cayenne, along with a good pinch of salt turn this into something really tasty. Don’t be afraid of the cayenne either. It doesn’t actually provide heat here, it just gives the other flavors a boost.
This dish is as versatile as it is flavorful. Serve it as a side next to grilled chicken or shrimp—or pile the rice into a bowl and call it dinner. I highly recommend cooking up a batch of Cajun chicken bites while the rice is cooking and then serving them over the rice.
The best part is, this recipe is super forgiving and about as adaptable as can be. You can adjust the spice to your taste, double it for leftovers, or toss in whatever protein you have on hand. (It’s excellent with sliced kielbasa or andouille sausage stirred into the rice, too.) It’s a great base to build on, but it’s just as good left simple as written.
One final note, friends. Don’t skip that finish of fresh parsley. It might seem like a small thing, but it adds just the right brightness to balance out all the warm, deep flavors happening underneath.
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Servings: 8 servings
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In a medium saucepan, combine the rice and the chicken broth over high heat and bring to a boil. Reduce heat to a low simmer and cover with lid. Simmer for 18-20 minutes, just until done. Fluff the rice with a fork. Set aside.
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Melt the butter in a large skillet over medium high heat. Add the onion, bell pepper, and celery and cook for about 4-5 minutes, until the vegetables have softened.
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Add the garlic along with all of the spices. Toss to saute and cook until fragrant, about 30 seconds longer. Add the cooked rice to the skillet and stir well to combine thoroughly. Sprinkle with parsley before serving.
Brown rice can also be used for this recipe, adjust cooking time as needed.
Calories: 208kcal · Carbohydrates: 40g · Protein: 4g · Fat: 3g · Saturated Fat: 2g · Polyunsaturated Fat: 0.3g · Monounsaturated Fat: 1g · Trans Fat: 0.1g · Cholesterol: 8mg · Sodium: 173mg · Potassium: 130mg · Fiber: 1g · Sugar: 1g · Vitamin A: 468IU · Vitamin C: 14mg · Calcium: 27mg · Iron: 1mg
