Easy Cajun Chicken And Rice Recipes

CAJUN CHICKEN AND RICE

Cajun Chicken and Rice image

In a recipe rut for cooking chicken breasts? Try an easy oven dish complete with rice, tomatoes, peppers and corn.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 7

Ingredients

2 medium bell peppers, cut into 1-inch pieces
1/2 cup frozen corn
1 box (6.8 oz) rice and vermicelli mix with Spanish seasonings
1 1/4 cups water
1 can (14.5 oz) diced tomatoes with roasted garlic, undrained
1 tablespoon blackened seasoning or Cajun seasoning
4 bone-in chicken breasts (about 7 oz each), skin removed

Steps:

Heat oven to 350°F. In ungreased 3-quart casserole, mix bell peppers, corn, rice mix with seasonings, water and tomatoes.
Sprinkle blackened seasoning over chicken; place chicken on rice mixture in casserole.
Cover; bake 40 to 45 minutes or until rice is tender and juice of chicken is clear when thickest part is cut to bone (170°F).

Nutrition Facts : Calories 360, Carbohydrate 46 g, Cholesterol 85 mg, Fat 1/2, Fiber 4 g, Protein 33 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 7 g, TransFat 0 g

EASY CAJUN CHICKEN AND RICE RECIPE

Easy Cajun Chicken and Rice Recipe image

Easy cajun chicken and rice recipe.

Provided by kevinandamanda.com

Categories Dinner

Time 30m

Number Of Ingredients 9

Ingredients

1 cup uncooked rice
2 cups water or chicken broth
1 teaspoon salt
1 lb boneless, skinless chicken breasts
Cajun or Creole Seasoning
2 tablespoons olive oil
4 cups diced onions and bell peppers
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
1 cup shredded cheddar cheese

Steps:

Combine rice, water (or broth) and salt in a saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 14 minutes. Remove from heat and set aside when done. Keep covered.
Cut the chicken into bite-sized pieces, about 1-inch cubes. Season generously with cajun seasoning. Add one tablespoon of the olive oil to a large pot or dutch oven over medium-high heat. When the oil is very hot, add the chicken in a single layer. Brown on one side, about 2-3 minutes, then flip and brown on the other side. Remove chicken to a plate and set aside.
Add the remaining olive oil to the pan, increase heat to high, and when the oil is hot, carefully add the onions and bell peppers. Add more seasoning and cook, stirring occasionally, until the vegetables are softened and browned.
Add the tomatoes to the onions and bell peppers, then add the chicken back in, along with any juices that may have collected on the plate. Add the cooked rice and stir until well combined. Add the cheese if desired and stir well to combine

Nutrition Facts : Calories 538 calories, Sugar 6.4 g, Sodium 1286.5 mg, Fat 20.3 g, SaturatedFat 7.1 g, TransFat 0.3 g, Carbohydrate 49.3 g, Fiber 4.2 g, Protein 37.5 g, Cholesterol 113.2 mg

EASY CAJUN JAMBALAYA

Easy Cajun Jambalaya image

I have always loved Cajun foods but my wife doesn't like the 'kick.' In response to this, I made my traditional Jambalaya without the heat. Everyone loved this recipe and I hope you will to. Enjoy!

Provided by Grant Michel

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Time 45m

Yield 6

Number Of Ingredients 15

Ingredients

2 teaspoons olive oil
2 boneless skinless chicken breasts, cut into bite-size pieces
8 ounces kielbasa, diced
1 onion, diced
1 green bell pepper, diced
½ cup diced celery
2 tablespoons chopped garlic
¼ teaspoon cayenne pepper
½ teaspoon onion powder
salt and ground black pepper to taste
2 cups uncooked white rice
4 cups chicken stock
3 bay leaves
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce

Steps:

Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.

Nutrition Facts : Calories 488 calories, Carbohydrate 58.5 g, Cholesterol 73.9 mg, Fat 13.8 g, Fiber 1.6 g, Protein 29.1 g, SaturatedFat 4.1 g, Sodium 1082.5 mg, Sugar 3.1 g

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