Pin My neighbor's kitchen window was cracked open one humid July evening, and the smell of paprika and garlic drifted straight into my yard. I knocked on her door with zero shame and asked what she was making. She handed me a fork and a bowl of something she called her "weeknight savior." That first bite of smoky, spiced chicken over rice with sweet corn and peppers made me forget I'd already eaten dinner. I went home and made my own version the very next night.
I made this for my sister's birthday dinner one year because she'd been craving something hearty but not heavy. She piled her bowl so high with avocado and cilantro that I couldn't see the rice anymore. We sat on the porch with lime wedges in hand, and she told me it tasted like summer in Louisiana, even though neither of us had ever been. That's when I knew this recipe had staying power.
Ingredients
- Boneless, skinless chicken breasts or thighs (500 g): Thighs stay juicier and more forgiving if you overcook them slightly, but breasts work beautifully if you watch the heat.
- Cajun seasoning (1 ½ tbsp): This is your flavor anchor, so use a blend you actually like, preferably one with paprika, garlic, and a little cayenne.
- Olive oil (1 tbsp for chicken, 1 tbsp for vegetables): Helps the spices cling to the chicken and keeps the peppers from sticking to the pan.
- Long-grain white rice (200 g): Rinse it well so the grains stay separate and fluffy, not gummy.
- Red and yellow bell peppers (1 of each, diced): The sweetness balances the heat from the Cajun spice and adds a gorgeous pop of color.
- Red onion (1 small, diced): It softens and sweetens as it cooks, blending into the vegetables without overpowering them.
- Sweet corn kernels (150 g): Fresh is lovely, but frozen works just as well and saves you the hassle of cutting kernels off the cob.
- Black beans (400 g can, drained and rinsed): They add protein and a creamy texture that makes the bowl feel complete.
- Avocado, cilantro, and lime wedges (optional): These garnishes aren't optional in my house, they turn the bowl from good to unforgettable.
Instructions
- Cook the rice:
- Rinse the rice under cold water until it runs clear, then combine it with water and salt in a saucepan. Bring it to a boil, cover, reduce the heat to low, and let it simmer for 15 minutes until the water is absorbed and the grains are tender.
- Prepare the chicken:
- Toss the chicken pieces with Cajun seasoning, salt, and pepper until evenly coated. Heat olive oil in a large skillet over medium-high heat, then cook the chicken for 5 to 7 minutes per side until golden and cooked through, then let it rest before slicing.
- Sauté the vegetables:
- In the same skillet, heat another tablespoon of olive oil and add the diced bell peppers and red onion. Cook for 4 to 5 minutes until softened, then stir in the corn and black beans and heat everything through for another 2 minutes.
- Assemble the bowls:
- Divide the fluffy rice among four bowls, then top each one with the sautéed vegetables, black beans, and sliced chicken. Finish with avocado slices, a sprinkle of cilantro, and a lime wedge on the side.
Pin One night I made this for a friend who was going through a rough week, and she said it was the first meal that actually tasted like something in days. We didn't talk much while we ate, just squeezed lime over everything and went back for seconds. Sometimes food does more than fill you up, it reminds you that small comforts still matter.
Make It Your Own
If you want more heat, add a pinch of cayenne to the chicken or drizzle hot sauce over the finished bowl. You can also swap the white rice for brown rice or quinoa if you prefer a nuttier, whole-grain base. I've stirred shredded cheese and sour cream into the vegetables before, and it turned the bowl into something almost like a deconstructed burrito. The beauty of this recipe is that it welcomes improvisation without losing its soul.
Storing and Reheating
Store the chicken, rice, and vegetables separately in airtight containers in the fridge for up to three days. Reheat everything gently in the microwave or on the stovetop with a splash of water to keep the rice from drying out. The avocado and cilantro are best added fresh right before eating, but the lime wedges hold up fine in the fridge if you slice them ahead of time. This bowl actually tastes even better the next day once the flavors have had time to mingle.
Pairing and Serving Ideas
This bowl pairs beautifully with a crisp lager or a light, citrusy white wine like Sauvignon Blanc. If you're feeding a crowd, set out all the components in separate dishes and let everyone build their own bowl with their favorite toppings. I've served this at casual dinners where people went back for thirds, and it always disappears faster than I expect.
- Add a dollop of Greek yogurt or sour cream for extra creaminess.
- Toss in some diced tomatoes or a handful of shredded lettuce for crunch.
- Serve with tortilla chips on the side if you want a little extra texture.
Pin This bowl has become my answer to "What's for dinner?" on nights when I need something fast, filling, and full of flavor. I hope it becomes one of those recipes you turn to again and again, the kind that feels like a small celebration every time you make it.
Recipe FAQ
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work beautifully and often stay more juicy during cooking. Adjust cooking time to ensure they reach an internal temperature of 165°F (74°C).
- → What can I substitute for the Cajun seasoning?
Mix paprika, garlic powder, onion powder, oregano, thyme, black pepper, and cayenne to create a homemade blend. Adjust cayenne amount based on your heat preference.
- → Is this bowl meal-prep friendly?
Absolutely. Store each component separately in airtight containers for up to 4 days. Reheat the chicken, rice, and vegetables before assembling, and add fresh garnishes just before serving.
- → Can I make this dairy-free?
This bowl is naturally dairy-free as written. Simply skip optional toppings like shredded cheese or sour cream, or use dairy-free alternatives.
- → How can I add more vegetables?
Incorporate diced zucchini, cherry tomatoes, or sautéed greens like spinach or kale along with the bell peppers. Roasted sweet potato or butternut squash also pair wonderfully with Cajun flavors.
- → What other grains work well in this bowl?
Brown rice, quinoa, or cauliflower rice make excellent alternatives. Brown rice may require additional cooking time and liquid, while cauliflower rice cooks much faster.