Cajun Rice

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#15526

Add a little Cajun flavor to your rice side dish. Rice with tomatoes, onions, bell pepper, and Cajun spices make a great accompaniment to all kinds of entrees.

serves/makes:

ready in:
30-60 minutes

1 review

ingredients

1 can (15 ounce size) diced tomatoes
1/2 cup chopped onions
1 green bell pepper, seeded and diced
1 clove garlic, minced
2 tablespoons olive oil
1 cup long-grain white rice
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper

directions

Drain the tomatoes and reserve the liquid. Add enough water to the tomato liquid to make 1 1/2 cups. Set aside the tomatoes and liquid.

Heat a skillet over medium-high heat. Add the olive oil. When hot, add the onions, bell pepper, and garlic. Cook, stirring frequently, until the vegetables are soft, about 4 minutes.

Add the rice, thyme, oregano, salt, pepper, and cayenne to the skillet. Cook, stirring constantly, for 1 minute to coat the rice in the oil.

Add the reserved tomatoes and liquid to the skillet. Bring to a boil. Reduce the heat to a simmer, cover the skillet, and cook for 20-30 minutes or until the liquid is absorbed and the rice is tender.

Remove the skillet from the heat and let stand, covered, for 5 minutes.

Remove the lid and fluff the rice with a fork. Serve hot.

tools needed

Skillet: To cook the vegetables and rice on the stovetop.

Spatula or Wooden Spoon: To stir the vegetables and rice while cooking in the skillet.

Measuring Cup: For measuring the onions, rice and water needed for cooking.

Measuring Spoons: For measuring the spices such as thyme, oregano, salt, pepper, and cayenne pepper.

Knife: To chop the onions, bell pepper, and garlic.

Cutting Board: For a stable surface to chop the vegetables.

Can Opener: To open the can of diced tomatoes.

Lid for the Skillet: To cover and simmer the rice while it cooks.

Fork: To fluff the cooked rice before serving.