Cajun-Spiced Rice Pilaf

April 16, 2025

Experience the comforting and flavorful twist of our Cajun-spiced rice pilaf, where tender grains mingle with the aromatic "Holy Trinity" of vegetables and the bold spices of Louisiana, including smoky paprika and a touch of cayenne, creating a versatile and delicious one-pot dish perfect as a side to your favorite mains.

Ingredients

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.

Finish and Serve:

Discard the bay leaf and stir in chopped parsley or green onions for freshness.
Serve alongside your oven-baked fish for a complete meal.

Ingredients

Prepare the Rice Base:

Add Spices and Rice:

Cook the Rice:

Finish and Serve:

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