Cajun Rice Recipe with Bell Pepper, Onion, and Spices (Ready in 30 Minutes!)

Let me tell you—plain rice is fine, but Cajun rice? That’s where it’s at. This dish takes boring white rice and turns it into something you actually get excited about eating.

I grew up thinking rice was just the stuff you put under other food. Then I had Cajun rice at a friend’s place, and it changed everything. The bell peppers, the onions, those bold spices—it all comes together into something that’s way more than just a side dish.

Now I make this whenever I need rice to pull its weight at dinner. It’s flavorful enough to stand on its own but still works perfectly alongside grilled chicken, shrimp, or whatever else you’re serving.

Why You’ll Love This Cajun Rice

Flavor for days. This isn’t bland, boring rice. The combination of bell peppers, onions, celery, and Cajun spices makes every bite interesting. It’s savory, slightly spicy, and has that classic Louisiana vibe.

Stupid easy. If you can chop vegetables and measure spices, you can make this. It all cooks in one pot, which means minimal cleanup and maximum flavor.

Way better than boxed rice mixes. Those pre-seasoned rice boxes are convenient, but they’re loaded with sodium and who-knows-what-else. This homemade version tastes fresher, costs less, and you control exactly what goes in it.

Versatile as heck. Serve it as a side dish, use it as a base for jambalaya or red beans and rice, stuff it in burritos, or eat it on its own. This rice works with pretty much everything.

Perfect for meal prep. Make a big batch on Sunday and you’ve got a solid base for lunches all week. Add whatever protein and veggies you’ve got, and boom—instant meal.

Naturally gluten-free and can be vegan. Use vegetable broth instead of chicken broth, and this dish is totally plant-based. It’s also naturally gluten-free, so it works for pretty much any dietary restriction.

Ingredients You’ll Need

For the Cajun Rice:

• 2 cups long-grain white rice
• 3 tablespoons butter or olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced (or use all green)
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 3½ cups chicken broth (or vegetable broth)
• 2 tablespoons Cajun seasoning
• 1 teaspoon paprika
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional, for extra heat)
• 1 bay leaf
• Salt to taste
• 3-4 green onions, sliced (for garnish)
• Fresh parsley, chopped (optional garnish)

Key Ingredient Notes

Long-grain white rice: This works best for this recipe. Jasmine or basmati are both great. They stay fluffy and separate instead of getting sticky. You could use brown rice, but you’ll need to adjust the cooking time and liquid (see FAQ).

The holy trinity: In Cajun cooking, the “holy trinity” is onion, bell pepper, and celery. It’s the flavor base for tons of Louisiana dishes. Don’t skip any of these—they’re what make this rice taste authentic.

Cajun seasoning: You can buy pre-made Cajun seasoning (like Tony Chachere’s or Slap Ya Mama) or make your own. If you’re using store-bought, check the sodium level—some are really salty, so you might not need to add extra salt.

Chicken broth: Good quality broth makes a difference. The rice absorbs all that flavor as it cooks. For vegetarian/vegan, use vegetable broth—it works just as well.

Butter or olive oil: Butter adds richness and that classic Southern flavor. Olive oil works great if you’re keeping it dairy-free or vegan.

Bell peppers: I like using both red and green for color, but all green works fine too. Red bell peppers are slightly sweeter, green are more vegetal. Your call.

How to Make Cajun Rice (Step-by-Step)

Step 1: Sauté the Holy Trinity

Heat the butter or olive oil in a large pot or deep skillet over medium-high heat. Once it’s melted and hot, add the diced onion, bell peppers, and celery.

Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. You want them tender but not mushy. Add the minced garlic and cook for another minute until it’s fragrant.

This is building your flavor base, so don’t rush it. Let those veggies do their thing.

Step 2: Add the Spices

Sprinkle in the Cajun seasoning, paprika, dried thyme, black pepper, and cayenne pepper (if using). Stir everything together and let the spices toast for about 30 seconds to a minute. This wakes up the flavors and makes them more aromatic.

Your kitchen should smell amazing right about now.

Step 3: Toast the Rice

Add the uncooked rice to the pot and stir it into the vegetable and spice mixture. Let it toast for 2-3 minutes, stirring frequently. You want each grain of rice coated in the butter and spices.

Toasting the rice adds a nutty flavor and helps the grains stay separate when they cook. Don’t skip this step—it makes a difference.

Step 4: Add Liquid and Simmer

Pour in the chicken broth and add the bay leaf. Give everything a good stir, making sure there’s no rice stuck to the bottom of the pot.

Bring the mixture to a boil over high heat. Once it’s boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 18-20 minutes. Don’t lift the lid during this time—the steam is what cooks the rice perfectly.

After 18-20 minutes, turn off the heat and let the rice sit, still covered, for 5 minutes. This lets it finish steaming and absorb any remaining liquid.

Step 5: Fluff and Serve

Remove the bay leaf and discard it. Fluff the rice with a fork, breaking up any clumps. Taste and adjust the seasoning—add more salt or Cajun seasoning if needed.

Garnish with sliced green onions and fresh parsley if you’re feeling fancy. Serve hot and watch everyone go back for seconds.

Serving Suggestions

This Cajun rice is incredibly versatile. Here are some ways to serve it:

With grilled or blackened protein: Grilled chicken, blackened fish, sautéed shrimp, or even grilled sausage all pair beautifully. The rice soaks up any juices and makes the meal feel complete.

As a base for red beans: Classic Louisiana combo. Spoon red beans and sausage over this rice and you’ve got yourself a legit Southern meal.

With jambalaya-style additions: Toss in some cooked andouille sausage, shrimp, or chicken to turn this into a one-pot jambalaya-ish situation.

Alongside fried chicken: Because Cajun rice and fried chicken is a match made in heaven. Add some collard greens and you’re living your best Southern life.

In burritos or bowls: Use this as the base for burrito bowls or stuff it in tortillas with beans, cheese, and your favorite toppings.

Storage and Reheating Tips

Refrigerator: Store leftover Cajun rice in an airtight container in the fridge for up to 5 days. It actually gets even more flavorful as it sits, so leftovers are a win.

Freezer: This rice freezes beautifully. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Add a tablespoon or two of water or broth to the rice and microwave in 1-minute intervals, stirring between each, until heated through. You can also reheat it in a covered pot on the stovetop over low heat, stirring occasionally.

Pro tip: If the rice seems dry after reheating, add a splash of broth or water and fluff it with a fork. It’ll come back to life.

Meal prep: This is perfect for meal prep. Make a big batch, portion it out, and use it as a base for different meals throughout the week. Add different proteins and veggies to keep things interesting.

Final Thoughts

And there you have it—Cajun rice that’s so flavorful, you’ll never want to go back to plain white rice again. This is the kind of side dish that actually steals the show, and honestly? I’m not mad about it.

Whether you’re serving it alongside your favorite protein, using it as a base for a bigger dish, or just eating it by the bowlful (no judgment), this rice delivers. It’s easy, it’s packed with flavor, and it’s way better than anything you’d get from a box.

Give it a try next time you need rice to do more than just sit there on the plate. I’m betting it becomes a regular in your rotation.

— Kip