Cajun-Spiced Rice Pilaf

April 16, 2025

There’s something undeniably comforting about a well-made rice pilaf—tender grains infused with aromatic spices, savory vegetables, and just the right amount of heat. This Cajun-Spiced Rice Pilaf takes inspiration from the bold flavors of Louisiana, blending the classic "Holy Trinity" of onions, bell peppers, and celery with smoky paprika, earthy thyme, and a touch of cayenne for a dish that’s as versatile as it is delicious.

Perfect as a side for blackened fish, grilled chicken, or even hearty beans, this pilaf comes together in one pot with minimal fuss. The secret? Toasting the rice and spices in butter or oil before simmering unlocks deep, layered flavors, while a quick rinse ensures fluffy, separate grains every time.

Whether you’re new to Cajun cooking or just looking for a rice dish with personality, this recipe delivers big taste with simple ingredients. Let’s get cooking—your taste buds are in for a treat!

Why You’ll Love This Recipe:

✔️ Bold, balanced flavors – Smoky, spicy, and savory without being overwhelming
✔️ Meal-prep friendly – Tastes even better the next day
✔️ Adaptable – Swap veggies, adjust heat, or add protein to make it your own

Cajun-Spiced Rice Pilaf

1 cup long-grain white rice (or basmati rice)
1 3/4 cups chicken or vegetable broth
1 tbsp olive oil or butter
1 small onion (finely chopped)
1 bell pepper (red or green, diced)
2 celery stalks (finely chopped)
2 garlic cloves (minced)
1 tsp cayenne pepper (adjust to taste)
1 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp black pepper
Salt to taste
1 bay leaf
Optional: 1/4 cup chopped parsley or green onions for garnish

Prepare the Rice Base:

Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents clumping.
In a medium saucepan, heat the olive oil or butter over medium heat. Add the onion, bell pepper, and celery, and sauté for 4-5 minutes until softened.
Add the garlic and cook for another 1-2 minutes until fragrant.

Add Spices and Rice:

Stir in the cayenne pepper, smoked paprika, thyme, oregano, black pepper, and a pinch of salt. Cook for 1 minute to toast the spices.
Add the rinsed rice and stir to coat it evenly with the spice mixture.

Cook the Rice:

Pour in the broth and add the bay leaf. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.