Pin it My neighbor came back from New Orleans with a jar of homemade Cajun seasoning, and I tossed it on some chicken without thinking much of it. The smell that filled my kitchen was so bold and warm, I ended up calling her over to eat because I couldn't keep it to myself. We sat at the counter with bowls piled high, lime juice dripping down our wrists, laughing about how something so simple could taste this alive. That night turned into a weekly thing, and this bowl became my go-to whenever I wanted color, spice, and a little bit of that easy magic.
I made this for my brother after he moved into his first apartment with nothing but a skillet and a pot. He stood in my kitchen watching me slice peppers, asking if he could really pull this off on his own. I walked him through it once, and two weeks later he sent me a photo of his version with twice the avocado and a mess of cilantro on top. He said his roommate ate three bowls and asked for the recipe, which felt like the biggest compliment I could get.
Ingredients
- Boneless, skinless chicken breasts or thighs: Thighs stay juicier and hold up better to the Cajun seasoning, but breasts work beautifully if you don't overcook them.
- Cajun seasoning: This is your flavor engine, a blend of paprika, garlic, cayenne, and herbs that brings the whole bowl to life.
- Long grain white rice: It stays fluffy and separate, giving you the perfect base that soaks up all the juices without turning mushy.
- Red and yellow bell peppers: Their natural sweetness balances the heat and adds vibrant color that makes every bowl feel like a celebration.
- Black beans: They add protein and a creamy texture that rounds out the bowl and makes it satisfying without feeling heavy.
- Sweet corn kernels: Fresh or frozen, corn brings little bursts of sweetness that contrast perfectly with the smoky spice.
- Avocado: Creamy, cooling, and rich, it's the garnish that ties everything together and tames the heat just enough.
- Fresh cilantro and lime wedges: Brightness and acidity that wake up every bite and make the flavors sing.
Instructions
- Cook the rice:
- Rinse the rice until the water runs clear, then simmer it gently with salt until it's tender and every grain is distinct. Let it rest off the heat so it finishes steaming and fluffs up like a cloud.
- Prepare the chicken:
- Coat the chicken in Cajun seasoning, salt, and pepper, then sear it in hot oil until a golden crust forms and the inside stays juicy. Let it rest before slicing so the juices settle back in.
- Sauté the vegetables:
- Toss the peppers and onion into the same skillet to pick up all those browned bits, then stir in the corn and beans until everything is warm and glossy. Season lightly and keep it moving so nothing sticks.
- Assemble the bowls:
- Start with a generous scoop of rice, pile on the vegetables and beans, then fan out the sliced chicken on top. Finish with avocado, cilantro, and a squeeze of lime for that final pop of flavor.
Pin it One evening I made this for a friend who said she didn't like spicy food, and I panicked halfway through cooking. I toned down the seasoning and loaded her bowl with extra avocado and lime, and she ended up scraping the bowl clean. She told me it wasn't about the heat, it was about the layers, the way every ingredient had a reason to be there. That's when I realized this bowl works because it's balanced, not because it's loud.
How to Store and Reheat
Keep the components separate in airtight containers in the fridge for up to three days. The rice stays fluffy, the chicken holds its moisture, and the veggies keep their texture better when they're not sitting in liquid. When you're ready to eat, warm the rice and veggies in a skillet with a splash of water, heat the chicken gently, and assemble fresh bowls with new toppings. It tastes just as good the second day, sometimes even better once the flavors have had time to settle.
Swaps and Variations
Swap the white rice for brown rice, quinoa, or cauliflower rice if you want something heartier or lighter. You can use shrimp instead of chicken and cut the cooking time in half, or go completely plant based with roasted sweet potato and extra beans. If you love heat, add sliced jalapeños or a drizzle of hot sauce, and if you want it milder, use less Cajun seasoning and add a dollop of sour cream or Greek yogurt on top. The base is flexible, so make it yours.
Serving Suggestions
This bowl is complete on its own, but it pairs beautifully with a side of cornbread or tortilla chips for scooping. Serve it with a crisp lager, a chilled white wine, or a tangy limeade to balance the spice. If you're feeding a crowd, set up a topping bar with shredded cheese, salsa, pickled jalapeños, and extra lime so everyone can build their own perfect bowl.
- Add a handful of shredded cheese for extra richness and a creamy melt.
- Serve with a simple green salad dressed in lime vinaigrette to lighten the meal.
- Top with a fried egg for breakfast bowl vibes that feel indulgent and satisfying.
Pin it This bowl shows up on my table more than I probably admit, and every time it feels like a small victory. It's proof that you don't need complicated techniques or fancy ingredients to make something that tastes this good and feels this right.
Recipe FAQs
- → How spicy is this dish?
The heat level is moderate and family-friendly. Cajun seasoning provides a warm, smoky flavor without being overwhelming. You can adjust by adding cayenne or hot sauce for extra kick.
- → Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs work beautifully and stay juicier during cooking. Just adjust the cooking time slightly to ensure they're cooked through.
- → What rice works best?
Long-grain white rice is traditional, but brown rice or quinoa make excellent whole-grain substitutes. Just adjust the cooking time and liquid accordingly.
- → Is this suitable for meal prep?
Yes, this dish stores beautifully. Keep components separate in the refrigerator for up to 4 days. Reheat gently and add fresh garnishes before serving.
- → Can I make it vegetarian?
Simply replace the chicken with seasoned black beans, chickpeas, or plant-based chicken alternatives. The Cajun spices work wonderfully with vegetables too.