Cajun Rice

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.

Prep Time5

Cook Time30

Total Time35

Course: Side Dish

Cuisine: American

Servings: servings

Author: Mary Younkin

Ingredients

2 cups white rice
4 cups chicken or vegetable broth or stock
2 tablespoons butter
1 large yellow onion about 1 cup, chopped into ½-inch pieces
1 green bell pepper about 1 cup, chopped into ½-inch pieces
2 celery ribs about ½ cup, very thinly sliced
4 cloves garlic
2 teaspoons smoked paprika
½ teaspoon granulated garlic or garlic powder
½ teaspoon crushed oregano
¼ teaspoon crushed thyme
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
½ teaspoon kosher salt adjust to taste
1 tablespoon fresh Italian parsley finely chopped, for topping

Instructions

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.
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.
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.

Notes

Brown rice can also be used for this recipe, adjust cooking time as needed.

Nutrition