Menu Enter a recipe name, ingredient, keyword...


Cajun Chicken and Rice


Heat up your workweek dinner with this healthy, lower calorie Cajun inspired recipe. Smoked paprika adds an subtle earthiness to the seasoning.

Google Ads
Rate this recipe 4.6/5 (17 Votes)
Cajun Chicken and Rice 1 Picture


  • 1/2 teaspoon(s) smoked paprika
  • 1/2 teaspoon(s) dried thyme
  • 1/2 teaspoon(s) garlic powder
  • 1/2 teaspoon(s) cayenne pepper
  • 1 pound(s) boneless, skinless chicken breasts, cut into 3/4-inch chunks
  • 3 slice(s) bacon, chopped
  • 2 teaspoon(s) canola oil
  • 1 medium onion, finely chopped
  • 1 medium red pepper, chopped
  • 1 stalk(s) (large) celery, chopped
  • 2 tablespoon(s) tomato paste
  • 4 cup(s) lower-sodium chicken broth
  • 2 cup(s) long-grain white rice
  • 1 cup(s) frozen peas
  • Parsley, for garnish


Adapted from


Step 1

1.In bowl, combine paprika, thyme, garlic powder, cayenne, and 1/2 teaspoon each salt and black pepper. Toss chicken with half of spice mixture.

2.In 6-quart Dutch oven, cook bacon on medium-high 5 minutes or until crisp, stirring occasionally. With slotted spoon, transfer to paper towel.

3.To same pot, add oil, then chicken. Cook 3 minutes or until browned, stirring occasionally. With slotted spoon, transfer to bowl.

4.Add onion, red pepper, celery, and remaining spices to pot. Cook 5 minutes, stirring. Add tomato paste. Cook 30 seconds, stirring. Stir in broth, rice, peas, and 1/8 teaspoon salt. Heat to boiling on high. Reduce heat to maintain simmer. Stir in chicken and any juices. Cover; simmer 27 minutes or until rice is tender and chicken is cooked (165 degrees F). Top with parsley and bacon.


Review this recipe