Cajun Chicken and Rice

Photo: psfreeman

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:

Yield: 4 servings
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  • 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. 1. Cook the rice according to the package directions.
  2. 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.
March 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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