2 servings (serving size: 2 pepper halves)

Use Cajun seasoning (such as Spice Hunter) that doesn't list salt as its first ingredient.

How to Make It

Step 1

Cut bell peppers in half lengthwise; discard seeds and membranes. Arrange halves in a 9-inch pie plate. Cover with heavy-duty plastic wrap. Microwave at high 5 minutes or until crisp-tender; drain. Return peppers to pie plate.

Step 2

Combine chicken and Cajun seasoning in a bowl. Heat the oil in a medium saucepan over medium heat. Add the chicken; sauté 4 minutes or until done. Remove from pan.

Step 3

Add onion and garlic to pan; sauté 1 minute. Add broth, rice, and salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Return chicken to pan; cover and cook 3 minutes or until rice is done. Stir in spinach and chives. Divide the rice mixture evenly among pepper halves.

Ratings & Reviews

BarbPila's Review

June 18, 2009
Very Good - will definitely make again. I chopped one small tomato and added it to the pan with the onions and garlic. I also added more of the cajun seasoning. I would suggest only cooking the peppers while the rice is simmering as they got cold from being done first.

dpecac's Review

May 15, 2009
My family thought this was a good recipe. Not great, but we liked it. The only Cajun seasoning I had on hand was Emeril's Bayou Blast, which has salt as the first ingredient. I thought this could have used a little more flavor, maybe more seasoning or some tomatoes? I did put a little Monterey Jack cheese on top.

foxieroxie104's Review

January 12, 2009
My family and I really enjoyed this meal. I think when I doubled the rice I didn't add enough spinach but that was my fault. This will be another meal I will be making again. I also used organic Jasmin brown rice so cooking time was a little longer but came out great. I had a salad on the side and it was a very filling meal. I saved 1/2 for lunch today and was a big hit here at work.