Community Recipe
from [psfreeman]

Cajun Chicken and Rice

When fresh corn is in season, use the kernels cut off from 1 cob. Recipe by Sarah Copeland, March 2011; from the Real Simple website: http://www.realsimple.com/food-recipes/browse-all-recipes/cajun-chicken-and-rice-00000000052461/index.html.

  • Yield: 4 servings
  • Prep time:20 Minutes
  • Cook time:30 Minutes


  • 1 cup(s) brown rice
  • 2 tablespoon(s) olive oil
  • 1 small onion, sliced
  • 2 clove(s) garlic, sliced
  • 1 bay leaf
  • 1 14 1/2-ounce can(s) diced tomatoes
  • 2 cup(s) frozen cut okra
  • 1 cup(s) frozen corn
  • 1/4 teaspoon(s) cayenne pepper
  • Kosher salt and black pepper
  • 1 1/2 cup(s) shredded rotisserie chicken


1. Cook the rice according to the package directions.

2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion, garlic, and bay leaf and cook until softened, 8 to 10 minutes. Add the tomatoes, okra, corn, cayenne, ½ teaspoon salt, and ¼ teaspoon pepper and cook until the vegetables are tender, 6 to 7 minutes more. Add the chicken and cook, stirring occasionally, until heated through, 1 to 2 minutes. Serve over the rice.

Go to full version of

Cajun Chicken and Rice recipe