Cajun Chicken and Rice Freezer Friendly

Cajun Chicken and Rice Freezer Friendly

Smoky Cajun seasoning coats tender chicken and rice for an easy make-ahead freezer meal.

Total 1 hr Makes 6 servings Calories 420/serving

Dietary

Wheat free, Dairy free, Nut free

This one-pan dish layers seasoned chicken thighs, rice, and bell peppers in a bold tomato-spiked broth that cooks down tender and flavorful. It's designed to be assembled ahead, frozen flat in a bag, then thawed and simmered for a weeknight dinner with minimal cleanup. Perfect for batch-cooking sessions or stocking a freezer with ready-to-cook meals.

Ingredients

  • 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked
  • 1 can diced tomatoes, with juice (14.5 ounces)
  • 2 1/2 cups chicken broth
  • 2 links andouille sausage, sliced
  • 1 tablespoon hot sauce
  • 2 tablespoons fresh parsley, chopped, for garnish

Method

  1. In a large bowl, toss the chicken pieces with Cajun seasoning, smoked paprika, salt, and black pepper until evenly coated.

  2. Heat olive oil in a 9-inch skillet over medium-high heat and brown the seasoned chicken in batches, about 5 minutes per batch, until lightly seared on all sides. Transfer to a plate.

  3. Add the diced onion and bell peppers to the same skillet and cook, stirring occasionally, until softened, about 5 minutes.

  4. Stir in the minced garlic and cook until fragrant, about 30 seconds.

  5. If assembling for the freezer, let the chicken and vegetable mixture cool completely, then combine with the uncooked rice, diced tomatoes, sliced andouille sausage, and hot sauce in a gallon-size freezer bag. Press flat, seal, and freeze for up to 3 months.

  6. To cook, thaw the mixture overnight in the refrigerator. Transfer the contents to a 6-quart saucepan and add the chicken broth.

  7. Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 25 minutes, stirring once halfway through.

  8. Remove from heat and let rest, covered, for 5 minutes to allow the rice to finish steaming.

  9. Fluff the rice with a fork, garnish with chopped parsley, and serve hot.

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    Cajun Chicken and Rice Freezer Friendly

    This one-pan dish layers seasoned chicken thighs, rice, and bell peppers in a bold tomato-spiked broth that cooks down tender and flavorful. It's designed to be assembled ahead, frozen flat in a bag, then thawed and simmered for a weeknight dinner with minimal cleanup. Perfect for batch-cooking sessions or stocking a freezer with ready-to-cook meals.

    1 hr 6 servings 420 cal

    Ingredients

    • 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
    • 2 tablespoons Cajun seasoning
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons olive oil
    • 1 yellow onion, diced
    • 1 green bell pepper, diced
    • 1 red bell pepper, diced
    • 2 cloves garlic, minced
    • 1 cup long-grain white rice, uncooked
    • 1 can diced tomatoes, with juice (14.5 ounces)
    • 2 1/2 cups chicken broth
    • 2 links andouille sausage, sliced
    • 1 tablespoon hot sauce
    • 2 tablespoons fresh parsley, chopped, for garnish

    Method

    1. 1

      In a large bowl, toss the chicken pieces with Cajun seasoning, smoked paprika, salt, and black pepper until evenly coated.

    2. 2

      Heat olive oil in a 9-inch skillet over medium-high heat and brown the seasoned chicken in batches, about 5 minutes per batch, until lightly seared on all sides. Transfer to a plate.

    3. 3

      Add the diced onion and bell peppers to the same skillet and cook, stirring occasionally, until softened, about 5 minutes.

    4. 4

      Stir in the minced garlic and cook until fragrant, about 30 seconds.

    5. 5

      If assembling for the freezer, let the chicken and vegetable mixture cool completely, then combine with the uncooked rice, diced tomatoes, sliced andouille sausage, and hot sauce in a gallon-size freezer bag. Press flat, seal, and freeze for up to 3 months.

    6. 6

      To cook, thaw the mixture overnight in the refrigerator. Transfer the contents to a 6-quart saucepan and add the chicken broth.

    7. 7

      Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 25 minutes, stirring once halfway through.

    8. 8

      Remove from heat and let rest, covered, for 5 minutes to allow the rice to finish steaming.

    9. 9

      Fluff the rice with a fork, garnish with chopped parsley, and serve hot.