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Cajun Chicken and Rice

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Cajun Chicken and Rice
  • Prep 15 min
  • Total 60 min
  • Servings 4
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In a recipe rut for cooking chicken breasts? Try an easy oven dish complete with rice, tomatoes, peppers and corn.
Updated Oct 13, 2016

Ingredients

  • 2 medium bell peppers, cut into 1-inch pieces
  • 1/2 cup 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

Steps

  • 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).

Tips from the Betty Crocker Kitchens

  • tip 1
    If you prefer, you can use boneless skinless chicken breasts instead of the bone-in. Decrease the baking time to about 20 minutes.

Nutrition

360 Calories, 5g Total Fat, 33g Protein, 46g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
50
Total Fat
5g
8%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
1520mg
63%
Potassium
590mg
17%
Total Carbohydrate
46g
15%
Dietary Fiber
4g
17%
Sugars
7g
Protein
33g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
50%
50%
Calcium
8%
8%
Iron
20%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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