Cajun rice is an easy, flavour-packed dish that comes together quickly and always goes down well with the whole family. With bold spices, tender vegetables and perfectly cooked rice, it delivers big, comforting flavour with minimal effort.

Made with Cajun seasoning, onions, peppers and stock, it’s a brilliant one-pan side that pairs beautifully with chicken, fish or your favourite weeknight mains—and it’s ideal for adding a little heat to your plate

Cajun rice is the perfect side dish for all your Cajun-inspired meals, summer BBQs, or anything hot off the grill. It pairs beautifully with chicken, pork, steak or fish, adding a punch of flavour to whatever you’re serving

Serving Suggestions with Cajun Rice

• Grilled or pan‑fried chicken — Cajun‑spiced chicken breasts, thighs or tenders pair perfectly with the smoky rice.
• Blackened fish — salmon, cod or tilapia with a Cajun rub adds a lovely charred flavour.
• Prawns — grilled, pan‑fried or tossed in Cajun seasoning for a quick protein boost.
• Sausages — especially smoked or spicy sausages for a more filling meal.
• Roast vegetables — peppers, courgettes and onions complement the spices beautifully.
• Corn on the cob — buttery, sweet corn balances the heat.
• Green salad — a fresh, crisp side to lighten the plate.
• Fried eggs — simple but so good; the runny yolk mixes into the rice.
• Tortilla chips — great for scooping and adding crunch.
• Coleslaw — creamy slaw cools the spice and adds texture

Cajun rice

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Course Sides

Cuisine American

Ingredients

  

• 150 g basmati rice
• 1¼ tsp Cajun seasoning
• pinch of salt
• 1 tbsp tomato puree
• 500 ml chicken stock
• 1 tbsp olive oil
• 1 small onion finely chopped
• 1 garlic clove crushed
• handful of frozen peppers or 1 pepper deseeded and chopped

Instructions

 

• In a medium sized saucepan, add the rice, Cajun seasoning, salt and stir.
• Add the tomato puree and mix until combined, then add the stock and stir and cover with a lid.
• Gently bring to a boil and then move to the smallest ring, turn down to the lowest heat and boil for around 15mins, until the rice is cooked. Checking occasionally to ensure the rice isn't boiling dry.
• Whilst the rice is cooking, in a small frying pan, heat the oil and gently fry the onion, peppers and garlic. You can add a couple of splashes of water, this will help the onions not to burn.
• When the rice is nearly cooked, add the fried onions and peppers and stir together.
• Serve immediately or leave to cool for lunch the next day.