Cajun Rice
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Serves/Makes: 4
Ready in: 30-60 minutes
- 1 can (15 ounce size) diced tomatoes
- 1/2 cup chopped onions
- 1 green bell pepper, seeded and diced
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1 cup long-grain white rice
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
Drain the tomatoes and reserve the liquid. Add enough water to the tomato liquid to make 1 1/2 cups. Set aside the tomatoes and liquid. Heat a skillet over medium-high heat. Add the olive oil. When hot, add the onions, bell pepper, and garlic. Cook, stirring frequently, until the vegetables are soft, about 4 minutes. Add the rice, thyme, oregano, salt, pepper, and cayenne to the skillet. Cook, stirring constantly, for 1 minute to coat the rice in the oil. Add the reserved tomatoes and liquid to the skillet. Bring to a boil. Reduce the heat to a simmer, cover the skillet, and cook for 20-30 minutes or until the liquid is absorbed and the rice is tender. Remove the skillet from the heat and let stand, covered, for 5 minutes. Remove the lid and fluff the rice with a fork. Serve hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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