Cajun Chicken and Rice Skillet Savory One-Pan Meal

Ingredients

• 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1 cup long-grain white rice
• 1 medium onion, diced
• 1 bell pepper red or green, diced
• 2 cloves garlic, minced
• 1 can 14 oz diced tomatoes with green chilies, undrained
• 2 cups chicken broth
• 2 tablespoons Cajun seasoning
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup frozen peas
• to taste fresh parsley, chopped for garnish

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the diced chicken to the skillet and sprinkle with Cajun seasoning and paprika. Cook until the chicken is browned and cooked through, approximately 5-7 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the diced onion and bell pepper. Sauté for about 3-4 minutes until they are softened. Add garlic and cook for another 30 seconds, until fragrant.
3. Stir in the rice, allowing it to toast for about 1 minute, then add the undrained canned tomatoes and chicken broth. Mix well to combine all the flavors.
4. Return the cooked chicken to the skillet and bring the mixture to a boil. Reduce heat to low, cover, and let it simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
5. Add the frozen peas during the last 5 minutes of cooking to ensure they are warmed through.
6. Remove from heat, fluff the rice with a fork, and garnish with freshly chopped parsley before serving.