One Pan Cajun Chicken Rice

This recipe is part of our Delicious Dinners series. We’ll never tire of one pan meals! This fajita-style rice can be easily thrown together and on the table in 30 minutes. Packed with chicken, peppers, red onion and sweetcorn, and topped with spring onions for a fresh finish. You can add in any extra leftover veg you want to use up too - spinach, courgette and aubergine would work well. Please note - depending on the type of rice you use it may take longer to cook. You can increase the amount of Cajun seasoning, depending on how you like it. Always remember to season your food as it cooks for the best flavour!

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Ingredients

bell pepper 1 (chopped)
red onion 1 (chopped)
chicken thighs 600 g (chopped)
cajun seasoning 1 tbsp
chicken stock cube 1
basmati rice 240 g
tinned sweetcorn 100 g
spring onions 4 (sliced)

Method

Deseed and slice the pepper, peel and slice the red onion. Slice the chicken into bite sized pieces, if not already sliced. Rinse the rice.
Heat a dash of oil in a deep pan or casserole dish on a medium-high heat. Add the chicken, season with salt and pepper and cook for 5 minutes, until starting to brown.
Make up the chicken stock cube with 125ml boiling water per serving.
Stir the pepper and red onion into the pan, sprinkle in the Cajun seasoning and mix well.
Tip the rice into the pan along with the stock and mix well. Bring to the boil then reduce the heat to simmer.
Pop a lid on the pan and cook for 10-12 minutes, or until the rice is cooked through. Check halfway through and if needed, add a splash of water. For the last 5 minutes of cooking, add the sweetcorn.
Meanwhile, thinly slice the spring onions.
Take the lid off the pan, scatter the spring onions on top and plate up. Enjoy!

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