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Dine In: Cajun Chicken and Rice


Cajun Chicken and RiceThe other night at dinner, I asked my guys what was ONE food they could eat for the rest of their lives.

Curt was non-committal. After all, he’s 13 and it’s no longer cool to play Mom’s games at the dinner table.

Luke didn’t hesitate.

“Rice!” he declared.

Rice?

I mean, I like rice as much as the next person, but he waxed poetic about rice for several minutes.

A few days later, we went out to a Mexican restaurant. I told him he could ask for a double serving of rice instead of beans.

He ate his double rice, my rice and would have eaten his brother’s rice if I hadn’t put the kibosh on that, due to the fact his brother had a heinous summer cold (Luke caught it anyway).

While he’ll eat other forms of rice, his favorite is plain, old white rice.

However, there’s only so much of that I can take and am willing to serve. The best part of it is that if a dish contains rice, Luke is pretty much guaranteed to eat it!

Cajun Chicken and Rice
Serves 4

Ingredients:
1 cup uncooked rice
2 cups water or chicken broth
1 lb boneless, skinless chicken breasts
1 Tbs Cajun or Creole seasoning
2 Tbs olive oil
4 cups diced onions and bell peppers
1 (10 oz) can Ro-Tel Diced Tomatoes and Green Chiles
1 cup cheddar cheese, shredded
Louisiana Hot Sauce, for serving

Directions:
Combine rice and water (or broth) in a saucepan. Bring to a boil, then cover. Reduce heat to low, and simmer for about 14 minutes. Remove from heat and set aside, leaving the cover alone. (This is always the mistake I make with rice. Don’t. Touch. The. Lid.)

Cut the chicken into bite-sized pieces, and season with a Cajun or Creole seasoning like Tony Chachere’s. Add half of the olive oil to a large pot and set heat to medium-high. When the oil shimmers, add the chicken without overcrowding the pan. Brown on one side, about 2 to 3 minutes, and then brown on the other side. Remove chicken to a plate to rest.

Add the remaining olive oil to the pan; increase heat to high. When the oil is hot, add the onions, bell peppers and more seasoning; sauté until the vegetables become soft and browned.

Add the tomatoes, and 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.

Serve with Louisiana Hot Sauce.

Nutritional Information: Calories Per Serving: 610, Calories from Fat: 227, Fat: 25.3 g (9.4 g Saturated Fat), Cholesterol: 131 mg, Sodium: 495 mg, Potassium: 662 mg, Carbohydrates: 48.3 g, Fiber: 3.4 g, Sugar: 6.3 g, Protein: 44.8 g

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Posted in: Cooking, Dine In

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