Description
Cajun Rice is a flavorful Louisiana-style side dish packed with sautéed peppers, onions, celery, and a blend of aromatic Cajun spices. This easy recipe features perfectly cooked long grain white rice infused with smoky paprika, garlic, and herbs, making it an ideal accompaniment for seafood dishes like Blackened Tilapia, Cajun Salmon, or Skillet Cajun Shrimp.
Ingredients
Vegetables and Aromatics
- 3 tablespoon butter
- 1 stalk celery, finely diced
- 1 red bell pepper, finely diced
- ½ cup yellow or white onion, finely diced
- 3 garlic cloves, chopped
- Optional: 1 fresh diced jalapeno (for extra spice)
Rice and Seasonings
- 1 ½ cups long grain white rice, rinsed well to remove excess starch
- ¾ teaspoon smoked paprika
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 1 bay leaf
- Pinch of red pepper flakes
- Pinch of cayenne pepper
Liquids
- 2 ½ cups chicken stock
Instructions
- Sauté Vegetables: In a pot over medium heat, melt the butter. Add the finely diced celery, red bell pepper, and onion. Sauté for about 7-8 minutes until the vegetables start to soften. If using jalapeno for extra heat, add it with the vegetables now.
- Add Garlic and Rice: Stir in the chopped garlic and rinsed long grain white rice. Cook, stirring occasionally, for 3 minutes to lightly toast the rice and release the garlic aroma.
- Incorporate Spices: Sprinkle in all the seasonings and spices: smoked paprika, kosher salt, black pepper, garlic powder, onion powder, dried oregano, dried thyme, bay leaf, red pepper flakes, and cayenne pepper. Stir continuously for about 1 minute to evenly coat the rice and vegetables with the spices.
- Add Chicken Stock: Pour in the chicken stock, scraping the bottom of the pot to loosen any browned bits. Ensure all the rice grains are submerged in the liquid.
- Simmer Rice: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and let it simmer gently without peeking for 18 minutes.
- Rest and Fluff: Remove the pot from heat but keep it covered for an additional 5 minutes to allow the rice to finish cooking through steam. Then, remove the lid and fluff the rice with a fork.
- Serve: Taste and adjust seasoning if necessary. Serve the Cajun rice warm as a delicious side dish, especially paired with seafood like Blackened Tilapia, Cajun Salmon, or Skillet Cajun Shrimp.
Notes
- Rinsing the rice well removes excess starch and prevents the dish from becoming gummy.
- Use smoked paprika specifically for authentic Cajun smoky flavor.
- Do not lift the lid while the rice is simmering to ensure even cooking and fluffy texture.
- Add fresh diced jalapeno for a spicy kick.
- Chicken stock can be substituted with vegetable stock for a lighter or vegetarian version, but the recipe as given uses chicken stock.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Louisiana Cajun
