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Cajun Chicken and Rice

In a recipe rut for cooking chicken breasts? Try an easy oven dish complete with rice, tomatoes, peppers and corn.

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( 13 Ratings)

13 Ratings

5 Stars 23%

4 Stars 31%

3 Stars

2 Stars

1 Stars 31%

Member Reviews ( 8 )

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Prep Time 15 min
Total Time 60 min
Servings 4

Ingredients

2: medium bell peppers, cut into 1-inch pieces

1/2: cup Green Giant ® Valley Fresh Steamers™ Niblets® frozen corn

1: box (6.8 oz) rice and vermicelli mix with Spanish seasonings

1 1/4: cups water

1: can (14.5 oz) diced tomatoes with roasted garlic, undrained

1: tablespoon blackened seasoning or Cajun seasoning

4: bone-in chicken breasts (about 7 oz each), skin removed

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Directions

1 Heat oven to 350°F. In ungreased 3-quart casserole, mix bell peppers, corn, rice mix with seasonings, water and tomatoes.
2 Sprinkle blackened seasoning over chicken; place chicken on rice mixture in casserole.
3 Cover; bake 40 to 45 minutes or until rice is tender and juice of chicken is clear when thickest part is cut to bone (170°F).

EXPERT TIPS

Expert Tips

If you prefer, you can use boneless skinless chicken breasts instead of the bone-in. Decrease the baking time to about 20 minutes.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 50),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 85mg; 85%;
Sodium: 1520mg; 1520%;
Total Carbohydrate: 46g; 46%
(Dietary Fiber 4g 4% Sugars 7g 7% ),
Protein: 33g; 33%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 50%;
Calcium: 8%;
Iron: 20%;

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 8 Reviews View All

Posted 9/9/2010 2:36:57 PM REPORT ABUSE Scuba045 said:

Rating:

I tried this recipe last night using the short cut... bonless, skinless chicken breasts and reducing the cooking time to 20 minutes. The rice was not cooked all the way after 20 minutes, and there was not enough of it compared to the amount of chicken. Very embarassing since it was for company. If I try it again, I will cook it the full 45 minutes, and use 2 boxes of rice/vermicelli mix, and more liquid of course. Good flavor, though.

This reply was: Helpful Inspiring

Posted 10/31/2009 1:35:42 PM REPORT ABUSE dollarbill said:

Rating:

I made this dish today with very large, thick, boneless breasts. Had to cook for an hour and 10 minutes. My only complaint was the green peppers were still a little crunchy and the dish was still a little watery. But the overall taste was delicious! A definite keeper!

This reply was: Helpful Inspiring

Posted 5/21/2009 3:17:35 PM REPORT ABUSE KristiHouston said:

Rating:

DO NOT MAKE THIS RECIPE! The bad reviews others have posted are accurate. I used boneless chicken and followed the recipe. After 30 minutes, the chicken was still completely raw. After putting it back in and baking for another 30 minutes, the chicken was done, but the vermicelli was mush and the rice was crunchy. The chicken was the only thing eatible...the rest had to be thrown away. What a waste of food and time!!

This reply was: Helpful Inspiring