Rice and a Trinity of veggies are first sauteed in butter, then simmered in chicken stock for a wonderful rice side dish that is just as good for pork, as it is for chicken, shrimp, fish, or beef.
Cajun Rice Pilaf
This is one of my favorite ways to jazz up some plain rice for a nice side dish. I throw it all in my rice cooker and let it manage the rest, but if you don't own one yet, it can be done right on the stovetop just as you would do regular rice.
The rice is first sauteed in the pan just until it begins to lightly brown and then simmered in stock or broth as for a pilaf, but I won't tell if you just dump it all in together either. To be honest it works either way and I certainly do both depending on how lazy I'm feeling at the time. Without sauteing the veggies and rice, the texture is a bit more puffy than pictured, but it's all good!
It's a very simple but flavorful side dish which is what makes it so nice with just about any protein. You can even add protein in the rice to make this a main dish meal. First we'll melt a bit of butter in a skillet and saute some Trinity, of course - wouldn't be Cajun without it! Add in a little bit of garlic and stir in the rice. Cook and stir the rice over medium heat until it begins to lightly brown.
Add the seasonings - including some of that fabulous Slap Ya Mama Cajun seasoning {affil link} or your favorite Cajun or Creole seasoning - and transfer to rice cooker, or a lidded saucepan if cooking on the stovetop. Stir in the stock and set timer for regular rice, or if using a saucepan, bring to a boil, reduce to a low simmer, cover and cook about 15 to 20 minutes or until rice is cooked.
A wonderful rice dish, full of flavor and a breeze to make. How easy is that?
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