Colorful Cajun Rice Recipe

Colorful Cajun Rice Recipe

This makes a great dinner when you’re pressed for time. The instant brown rice is the time saver here. I love the colorful peppers and corn against the rice. I try to use the darkest kidney beans I can find, as they are nutritious and pack in the protein. The Cajun seasoning isn’t overwhelming in this recipe, and you can add hot sauce to taste for individual servings. I like to serve this with a simple field greens salad covered in a creamy dressing and sprinkled with sunflower seeds. By the way, I love eating this the day after for lunch – it makes great leftovers!

This will feed about 5 adults, and takes about 30 minutes to prepare.

Here’s what you need:

• 3 tablespoons olive oil
• 2 large green bell peppers, seeded, de-ribbed and diced
• 1 large red bell pepper, seeded, de-ribbed and diced
• 1 cup chopped onion
• 3 cloves garlic, pressed
• 2 teaspoons Cajun seasoning
• 3 cups instant brown rice
• 20 oz vegetable stock
• 1 (16-oz.) package frozen corn
• 2 (16-oz.) cans kidney beans, drained and rinsed
• Hot pepper sauce, salt and pepper to taste

Here’s what you do:

• Heat the oil in a large skillet over high heat.
• Add bell peppers, onion, garlic, and Cajun seasoning.
• Cook, stirring often, for about 5 minutes.
• Stir in the rice, add the broth, cover and bring to a boil.
• Add the corn and beans.
• Continue to cook, covered, until the rice absorbs all of the broth, about 10-15 minutes.
• Remove from heat and let stand for 5 minutes. Season with salt and pepper and hot sauce as desired.