ONE POT • SEASONED SIDE • FLUFFY RICE

One-Pot Cajun Rice

Soften onion, bell pepper and celery, toast long-grain rice with Ragin' Cajun The Original Cajun Seasoning, then simmer it covered with unsalted chicken stock or water and drained tomatoes. Rest the covered pot for 10 minutes before fluffing.

By Acadian KitchensPublished
One-pot Cajun rice with peppers, tomato, celery and green onion
Prep
15 minutes
Cook
30 minutes
Total
55 minutes
Yield
6 side-dish servings

Make the recipe

Ingredients

  • 1½ cups long-grain white rice
  • 1 tablespoon neutral cooking oil
  • ½ medium yellow onion, finely diced
  • ½ green bell pepper, finely diced
  • 2 celery ribs, finely diced
  • 2 garlic cloves, minced
  • 2 teaspoons Ragin' Cajun The Original Cajun Seasoning
  • ½ cup drained diced tomatoes
  • 2¼ cups unsalted chicken stock or water
  • 2 green onions, thinly sliced
  • Chopped parsley, for serving, optional

Method

Build and simmer the rice

  1. Rinse the rice under cool water until the water is mostly clear, then drain thoroughly.
  2. Heat the oil in a medium heavy saucepan over medium. Add the onion, bell pepper and celery; cook until beginning to soften, about 5 minutes. Stir in the garlic for 30 seconds.
  3. Add the rice and seasoning. Stir for 1 to 2 minutes, until the grains are coated and smell lightly toasted.
  4. Stir in the drained tomatoes and unsalted stock or water. Bring to a boil, stir once, then cover and reduce the heat to low.
  5. Cook without lifting the lid for 18 minutes. Remove from the heat and rest, still covered, for 10 minutes. Fluff with a fork and fold in the green onions.
Food-safety note Divide cooked rice into shallow containers and refrigerate or freeze it within 2 hours, or within 1 hour when the air temperature is above 90°F. Use refrigerated rice within 3 to 4 days and reheat leftovers to 165°F.

A simple seasoned rice, not jambalaya or dirty rice

This one-pot side combines long-grain rice with onion, bell pepper, celery, tomato and Cajun seasoning. It is simpler than jambalaya and does not include the meat mixture used in dirty rice.

Serve it anywhere you want a seasoned rice side. For a complete one-pot meal built around a jambalaya mix, make the easy jambalaya recipe.

Control the liquid and rest the pot

Drain the tomatoes so their liquid does not change the rice ratio. Use unsalted chicken stock or water so the measured liquid and seasoning stay under your control.

After the pot reaches a boil, stir once, cover and reduce the heat to low. Cook for 18 minutes without lifting the lid, then rest the covered pot off the heat for 10 minutes. The full method needs about 55 minutes including prep and rest.

Turn the side into supper

Season the rice with Ragin' Cajun The Original Cajun Seasoning. Visit the Cajun seasoning guide to compare the blend choices.

Serve the rice with roasted chicken, pork chops, blackened fish or vegetables. Spoon red beans alongside it when you want a fuller beans-and-rice plate.

Common questions

What makes this Cajun rice?

The rice cooks with onion, bell pepper, celery, tomato and Ragin' Cajun The Original Cajun Seasoning.

Is Cajun rice the same as jambalaya?

No. This is a seasoned side dish; jambalaya is a separate rice dish with its own protein and cooking method.

Can I use brown rice?

Not with the same liquid and timing. Brown rice needs a different liquid ratio and a longer cook.

Can I freeze cooked Cajun rice?

Yes. Divide cooked rice into shallow containers and refrigerate or freeze it within 2 hours, or within 1 hour when the air temperature is above 90°F.

Keep cooking

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