An amazing one pan meal with tender and juicy cajun blackened chicken over delicious southwest rice! This meal became an instant favorite at our house!
You guys would not believe how many dirty dishes I accumulate after a day of cooking. Honestly it is shocking. My kitchen looks like a tornado went through it and every bowl in the house is dirty. My husband is usually home to help watch our almost two year old. But when he is not my little girl can sure add to the mess. She has recently discovered the spice drawer and likes to pull it open and twist off the caps. And she especially likes to play in the sink with measuring cups. If only I could start training her young to do the dishes…. Its a good thing she is cute!
You can see why I especially love a one pan meal. Only one pan gets dirty! So it makes clean up a breeze. You just cook the chicken and then add the rice and viola! A one pan meal!
I love love love cajun spice. It is all that it takes to create such a flavorful chicken dish. I love to just sear the outside in cajun spices. It seals in the spice while giving it a crisp outside and tender and juicy inside. It is phenomenal!!
Everything came together so well in this one pan meal and the flavor is out of this world! The southwest rice is the perfect compliment to this cajun chicken. It all comes together so quickly and easily and this meal is sure to wow your entire family!
- 2 tablespoons olive oil
- 6 boneless, skinless chicken thighs or breasts
- 1 tablespoon cajun seasoning
- 2 cups long grain rice
- 3 cups chicken broth
- 1 (15 ounce) can black beans, drained
- 1 (15 ounce) can diced tomatoes with juice (I used fire roasted)
- 1 teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- fresh chopped parsley for garnish
- sliced avocado for serving (optional)
- In a large skillet add the olive oil. Rub the chicken in the cajun seasoning. Cook over medium high heat until cooked throughout. Remove and set aside on a plate covered in foil.
- Add the rice, chicken broth, black beans, tomatoes, chili powder, paprika, and cumin. Bring to a boil, reduce heat and cover for 20-25 minutes until all of the liquid is absorbed. Add the chicken back to the pan and cover until the chicken is heated thought to 165 degrees. Garnish with fresh parsley and sliced avocado if desired.