Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cubed
- 2 tbsp Cajun seasoning
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup long-grain white rice, uncooked
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 cups chicken broth
- 1/2 cup frozen corn kernels
- 1 tbsp tomato paste
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet or Dutch oven, heat olive oil over medium-high heat. Season chicken with Cajun seasoning and brown for 5–6 minutes. Remove and set aside.
- Add onion, bell pepper, and celery to the same pan; sauté 4–5 minutes until softened. Add garlic and cook 30 seconds more. <li id="instruction-step-3" Stir in rice, diced tomatoes with juice, chicken broth, tomato paste, and corn. Bring to a boil.
- Reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
- Stir in cooked chicken and season with salt and pepper. Cover and let rest 5 minutes. Garnish with parsley before serving.
Notes
- For extra heat, add 1/4 tsp cayenne pepper to the seasoning mix.
- Use brown rice for a fiber boost—increase broth by 1/4 cup and add 5–7 minutes to cook time.
- Make it spicy-sweet: Stir in 1 tbsp honey at the end if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Creole
- Diet: High Protein
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 710mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg
