If you love big, comforting flavors that come together in a single pot, this Cajun Chicken and Rice recipe will be your new weeknight hero. It’s built around tender chicken, smoky sausage, vibrant veggies, and deeply flavored rice — all finished with a cheesy blanket and bright scallions. The ingredients are straightforward, the technique is forgiving, and the result is a cozy, crowd-pleasing meal that’s perfect for family dinners or meal prep.

Why you’ll love this recipe

This version of Cajun Chicken and Rice balances spicy, savory, and creamy notes without requiring a long ingredient list. The andouille-style sausage brings smoky depth, while butter and cheese add richness. Braising the rice in chicken broth and diced tomatoes infuses every grain with flavor. It’s one-pan comfort that delivers depth and texture, but still feels approachable for cooks of any level.

Ingredient notes

1 cup chopped onion — Use yellow or sweet onion for a caramelized base.
1 cup chopped bell pepper — Any color works; red or green add classic Cajun vibrancy.
3 cloves garlic, minced — Fresh garlic gives the best aroma and brightens the dish.
2 tablespoons butter — For sautéing the vegetables and adding silkiness.
2 cups dried long grain rice — Uncooked; these grains stay separate and cook up fluffy.
1 large boneless chicken breast, 1/2 – 3/4 pounds — Sliced or cubed for quick cooking and easy serving.
14 ounces andouille sausage — Use a fully cooked, pork-free sausage made with acceptable ingredients as needed; slice for pan-searing.
14 ounces fire roasted diced tomatoes (1 can) — Adds acidity, charred flavor, and some liquid for simmering.
1 tablespoon Cajun seasoning — Choose your favorite blend; it brings heat and herbs.
3 cups chicken broth — Low-sodium is fine if you prefer more control over salt level.
2 cups Borden® Sharp Cheddar Cheese Shreds — Stirred in at the end for a creamy finish.
1/4 cup chopped scallions for garnish — Adds a fresh, oniony pop at the end.

Equipment

Large, heavy-bottomed skillet or Dutch oven with a lid
Sharp knife and cutting board
Measuring cups and spoons
Spoon or spatula for stirring
Cheese grater if shredding your own cheddar

Prep tips

Rinse rice briefly under cold water until the water runs clearer; this removes excess starch and helps the grains stay separate. Drain well.
Pat the chicken breast dry before slicing into even pieces so it browns more easily.
Slice the sausage on the bias for nice surface area and better caramelization.
Have the diced tomatoes opened and measured ahead of time so you can add them quickly when the recipe calls for it.

Step-by-step instructions

Below is a clear, stepwise rewrite of the recipe directions arranged in the same order as the original. Follow each step and keep the ingredients handy.

Heat a large skillet or Dutch oven over medium heat. Add 2 tablespoons butter and let it melt until foamy.
Add 1 cup chopped onion and 1 cup chopped bell pepper to the pan. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 4–6 minutes.
Add 3 cloves garlic, minced, to the softened vegetables. Stir and cook until the garlic is fragrant, about 30–45 seconds; be careful not to let it burn.
Push the vegetables to the side of the pan. Add the sliced andouille sausage (14 ounces) in a single layer and allow the rounds to brown lightly for 2–3 minutes per side. Stir the sausage together with the vegetables once browned.
Add the chicken: place the 1 large boneless chicken breast (1/2 – 3/4 pounds), cut into bite-size pieces, into the pan. Sprinkle 1 tablespoon Cajun seasoning over the chicken and toss to coat everything evenly. Cook until the chicken is no longer pink on the outside, about 3–5 minutes. It will finish cooking later with the rice.
Pour in 14 ounces fire roasted diced tomatoes (one can) with their juices. Stir to combine and scrape any browned bits from the bottom of the pan. This adds flavor to the base of the dish.
Add 2 cups dried long grain rice to the mixture and stir so the rice is well coated with the tomato and vegetable mixture. Toast the rice for about 1–2 minutes to bring out a nuttier flavor and help keep the grains separate.
Carefully pour in 3 cups chicken broth, stir to combine, and bring the liquid to a gentle simmer. Make sure the rice is evenly distributed and submerged in the broth.
Reduce the heat to low, cover the pan with a tight-fitting lid, and let the rice cook undisturbed for 18–20 minutes. Avoid lifting the lid during this time, so steam can cook the rice evenly.
After 18–20 minutes, remove the lid and check the rice. If the liquid has been absorbed and the rice is tender, proceed. If needed, cover and let sit off the heat for 5 minutes to allow any remaining steam to finish the cooking.
Stir in 2 cups Borden® Sharp Cheddar Cheese Shreds until melted and creamy. Taste and adjust seasoning if necessary — add a pinch of salt or a little more Cajun seasoning if you prefer more heat.
Turn off the heat and let the dish rest for a minute. Sprinkle 1/4 cup chopped scallions over the top for a fresh, bright finish.
Serve the Cajun Chicken and Rice hot, straight from the pan. It pairs well with a simple green salad, steamed greens, or warm crusty bread to sop up any remaining sauce.

Make-ahead & storing

This Cajun Chicken and Rice reheats beautifully. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove over low heat with a splash of chicken broth or in the microwave, stirring occasionally, until warmed through. For longer storage, freeze portions for up to 2 months; thaw overnight in the refrigerator before reheating.

Variations & swaps

Vegetable boost: Stir in a cup of frozen peas or chopped spinach during the last 5 minutes of cooking for extra color and nutrients.
Heat level: Increase the Cajun seasoning to 1 1/2 tablespoons or add a pinch of cayenne if you crave more heat.
Cheese option: Swap the sharp cheddar for Monterey Jack or a blend of cheddar and pepper jack for creaminess with a kick.
Rice alternative: If using brown rice, you’ll need a longer simmer and more broth; adjust cooking time to package directions and expect a firmer texture.

Common troubleshooting

Rice is undercooked: Add 1/4–1/2 cup more chicken broth, cover, and cook on low for another 5–8 minutes.
Rice is mushy: Reduce future liquid slightly and check the simmer more frequently; long grain rice can become soft if overcooked or stirred too much.
Dish is too salty: Stir in a little extra rice (cooked plain) or a small amount of unsalted cooked vegetables to balance saltiness.

Serving suggestions

Plate this Cajun Chicken and Rice with a handful of chopped scallions and an extra sprinkle of cheddar for presentation. It also shines alongside roasted or steamed greens, a crisp green salad with a lemony vinaigrette, or pickled vegetables to cut the richness.

Final notes

This one-pot meal delivers big personality with minimal fuss. The combination of onion, bell pepper, garlic, sausage, chicken, tomatoes, and seasoned rice culminates in a satisfying, family-friendly dish that’s perfect any night of the week. Keep the ingredients simple, follow the step-by-step method, and you’ll have a reliable, delicious Cajun Chicken and Rice on the table in no time.

Enjoy — and don’t be surprised if this becomes a regular in your dinner rotation!