Cajun-Style Chicken With Mexican Rice Recipe

Cooking Directions

• STEP 1.In a bowl, mix together Cajun seasoning, garlic powder, paprika, salt, and pepper. Rub the mixture all over the chicken pieces and let them marinate for at least 30 minutes.
• STEP 2.Preheat the grill to medium-high heat. Grill the chicken for about 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F.
• STEP 3.While the chicken is grilling, prepare the Mexican rice. In a large saucepan, heat oil over medium heat. Add onions and cook until softened. Stir in garlic and cook for another minute.
• STEP 4.Add rice to the saucepan and cook for a few minutes, stirring occasionally, until lightly toasted. Stir in diced tomatoes, chicken broth, cumin, chili powder, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
• STEP 5.Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Serve the Cajun-style chicken with the Mexican rice and garnish with chopped cilantro, if desired.

Cooking Tips

• For extra heat, add cayenne pepper or hot sauce to the Cajun seasoning mixture.
• Make sure to let the chicken marinate for at least 30 minutes to allow the flavors to penetrate the meat.
• To achieve perfectly cooked rice, make sure to simmer it on low heat and resist the temptation to lift the lid while it's cooking.

Storage and Serving

• Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in the microwave or oven until heated through.
• The Mexican rice can also be stored in an airtight container in the refrigerator for up to 3 days.
• To serve, reheat the rice in a saucepan with a splash of water or chicken broth to prevent it from drying out.