Classic, bold flavors marry together in this cajun rice recipe with tender bell pepper, onion, and celery. Toss it with fragrant basmati rice for a mouthwatering Southern side to bring the spice to any main dish.
Why this recipe works
Cajun rice is simple in nature. It’s a mixture of butter, celery, onion, bell pepper, chicken stock, and rice, but the Cajun seasoning is what really elevates this dish with its bold flavors releasing an aroma in your kitchen that will make your stomach growl. Who said side dishes had to be boring?
Cajun rice is the backbone of another popular dish – dirty rice. The main difference between the two is that dirty rice incorporates meat so it’s a little heartier. Both dishes are loaded with Cajun spices, green pepper, celery, and onion and are a staple in southern Cajun cuisine.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
RICE – Our rice of choice is Basmati. You can substitute with your favorite long-grain rice if desired.
SEASONING – I highly recommend throwing together some homemade Cajun seasoning. However, store-bought Cajun seasonings such as Slap Ya Mama Cajun seasoning will do the trick as well.
VEGETABLES – The holy trinity of Cajun cuisine is built upon three vegetables: green bell pepper, celery, and onion. This dish wouldn’t be the same without those three ingredients!
How to Make Cajun Rice
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Melt butter in a skillet over medium-high heat until foamy.
- Add onion, green pepper, and celery and saute for 2-3 minutes.
- Sprinkle 1 tablespoon of the Cajun seasoning over the vegetables in the skillet. Saute for 2 minutes.
- Add chicken stock, remaining Cajun seasoning, and the rice. Bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes, or until rice is tender and has absorbed the liquid.
EXPERT TIP – If there’s a small amount of liquid left after the cooking time is over, you can turn off the heat and keep the lid on for a few more minutes to allow the rice to absorb and finish cooking.
Frequently Asked Questions & Expert Tips
You can use just about any long-grain rice for this recipe. However, I wouldn’t recommend using instant rice. Brown rice can be substituted, but you will want to be sure to simmer it with more liquid (stock) and account for the additional time it will take to cook compared to the Basmati rice.
Store leftovers in an air-tight container kept in the refrigerator for 4 days. Reheat in a skillet or microwave. Add a splash of chicken stock or water to give it moisture again as the rice will absorb most of it while it sits in the refrigerator.
Serving Suggestions
Our favorite way to serve Cajun rice is with blackened salmon, blackened chicken, or blackened shrimp. The blackened seasoning pulls out the flavors of the cajun rice even more. However, it’s also fantastic with regular baked or grilled proteins such as beef, chicken, seafood, or pork. It even tastes amazing alongside tacos or wrapped into burritos!
More Cajun Recipes
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Cajun Rice
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 Tablespoons unsalted butter
- ½ cup diced white onion
- ½ cup diced green bell pepper
- ½ cup diced celery
- 2 ½ Tablespoons Cajun seasoning divided
- 2 cups chicken stock
- 1 cup Basmati rice
Things You’ll Need
Before You Begin
- To make this dish vegetarian, use vegetable stock.
- To make this dish vegan, use vegetable stock and vegan butter.
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a skillet or the microwave, adding a splash of chicken stock or water to re-moisten.
Instructions
- Melt butter in skillet over medium-high heat until foamy.
- Add onion, green pepper, and celery and saute for 2-3 minutes.
- Sprinkle 1 tablespoon of the Cajun seasoning over the vegetables in the skillet. Saute for 2 minutes.
- Add chicken stock, remaining Cajun seasoning, and the rice. Bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes, or until rice is tender and has absorbed the liquid.If there’s a small amount of liquid left after the cooking time is over, you can turn off the heat and keep the lid on for a few more minutes to allow the rice to absorb and finish cooking.
Nutrition
Chef Antoine Davis
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Mark says
Very good but too much sodium for my liking. I used a little more than half and it was perfect. Could have been the Ragin’ Cajun season blend I used.
Judy says
I made this rice last night for dinner, and it turned out amazing. I did add about 2 1/2 cups of already cooked crawfish tails which even made it even better. I will definitely be making this rice again thank you. Thisgigilovestocook 😊👍🏻♥️
JLS says
This was ABSOLUTELY delicious!!! I added some medium shrimp and it is just mouthwatering!! Thank you so much!!
Paula says
Excellent side for the smoked turkey I cooked. Thanks so much for sharing the recipe. Will definitely make again but probably slightly less cajun seasoning. Mine was store-bought and maybe that made a difference.
Wiliam says
Really good recipe, a little too spicy for the family but I had seconds. Next time I’ll just go easier on the spices but definitely recommend!!!