Cajun chicken and rice bake
Spicy drumsticks bake on top of rice, peppers and tomatoes, so the rice drinks up every drop of Cajun flavor, one dish and hardly any work.
- 80 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.25 a serving
- 610 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ cups long-grain white rice
- 2½ cups chicken broth
- 1 can diced tomatoes
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 4 tsp Cajun seasoning, divided
- 8 chicken drumsticks
- 2 stalks green onions, sliced (optional)
- 1 tsp hot sauce (optional)
From your pantry
- ½ tsp salt
- 1 tbsp olive oil
Each serving has about 610 calories, 37 g protein, 68 g carbs and 20 g fat, and costs about $2.25 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
- No chicken broth? Vegetable broth or bone broth works.
- No diced tomatoes? Crushed tomatoes work.
- No yellow onions? White onions or red onions work.
- No green bell peppers? Red bell peppers or yellow bell peppers work.
- No green onions? Chives work.
- No hot sauce? Sriracha works.
Steps
Tap an underlined word for a quick explanation.
the oven to 375°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the rice, broth, tomatoes with their juice, onion, bell pepper, celery, garlic, 1 teaspoon of Cajun seasoning and the salt together in a 9x13 baking dish.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Dolly’s tip: Use the rice straight from the bag. It cooks in the broth under the chicken.the drumsticks dry, rub them with the oil and the rest of the Cajun seasoning, and lay them on top.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Cover the dish tightly with foil and 40 minutes.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 40 min
Dolly’s tip: A tight seal keeps the steam in, and the steam is what cooks the rice.Uncover and 20 to 25 minutes more, until the skin is , the rice is tender and the thickest drumstick reads 165°F.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Timer: 22 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Let it 5 minutes, then scatter the green onions over and serve with hot sauce.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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