Pin My neighbor brought over a bowl like this after I'd had a long week, and honestly, I wasn't expecting much. But that first bite of smoky, spiced chicken with the pop of corn and creaminess of black beans over tender rice completely changed my mood. I asked for the recipe immediately, scribbled it on the back of an envelope, and have been making my own version ever since. It's become my go-to whenever I need something hearty but don't want to spend all evening in the kitchen. There's something about the colors alone that makes you feel like you're eating something special.
I made this for a small dinner party once, set up a little toppings bar with lime, cilantro, avocado, and hot sauce, and let everyone build their own bowls. People loved having control over their own heat level and toppings. One friend who claimed she didn't like spicy food ended up going back for seconds with extra Cajun chicken. That night taught me that giving people options makes a simple dish feel like an event.
Ingredients
- Boneless, skinless chicken breasts or thighs (500 g): Thighs stay juicier and more forgiving if you overcook slightly, but breasts work beautifully if you don't walk away from the pan.
- Cajun seasoning (1 ½ tbsp): This is your flavor powerhouse, a smoky, spicy blend that does all the heavy lifting, so don't skimp or substitute with plain paprika.
- Olive oil (1 tbsp for chicken, 1 tbsp for vegetables): Helps the seasoning stick and gives the chicken a beautiful golden crust without making anything greasy.
- Long-grain white rice (200 g): Fluffy and light, it soaks up all the juices from the toppings without turning mushy, though brown rice or quinoa work if you want more texture.
- Red and yellow bell peppers (1 each, diced): They add sweetness and crunch, plus those bright colors make the bowl look like something you'd pay extra for at a café.
- Red onion (1 small, diced): Adds a sharp, slightly sweet bite that mellows beautifully when sautéed with the peppers.
- Sweet corn kernels (150 g): Fresh is fantastic in summer, but frozen works any time and brings little bursts of sweetness that balance the spice.
- Black beans (400 g can, drained and rinsed): Creamy, hearty, and they make the bowl feel complete and satisfying without adding heaviness.
- Avocado, cilantro, and lime wedges (optional but recommended): These garnishes aren't just pretty, they add freshness and richness that tie the whole bowl together.
Instructions
- Cook the rice:
- Rinse your rice under cold water until it runs clear, this removes excess starch and keeps the grains separate and fluffy. Combine rice, water, and salt in a saucepan, bring to a boil, then reduce to the lowest heat, cover tightly, and let it steam undisturbed for 15 minutes before fluffing with a fork.
- Prepare the chicken:
- Toss chicken pieces in a bowl with Cajun seasoning, salt, and pepper until every surface is coated. Heat olive oil in a large skillet over medium-high heat until shimmering, then add chicken and resist the urge to move it around, let it sit for 5 to 7 minutes per side to develop that gorgeous golden crust before slicing.
- Sauté the vegetables:
- Using the same skillet (don't wash it, those browned bits are flavor gold), heat another tablespoon of olive oil and toss in your diced bell peppers and red onion. Stir occasionally for 4 to 5 minutes until they soften and start to caramelize, then add corn and black beans, cooking just until everything is heated through and fragrant.
- Assemble your bowls:
- Divide the fluffy rice among four bowls, spoon the colorful vegetable and bean mixture over top, then arrange sliced chicken on each. Finish with avocado slices, a sprinkle of fresh cilantro, and a lime wedge on the side for squeezing.
Pin One Sunday afternoon, I was feeling a bit homesick for flavors I'd had down South, and I threw this bowl together with what I had on hand. As I was squeezing lime over the top, the smell of cilantro and spice filled the kitchen, and suddenly I felt connected to all those little roadside spots and food trucks I'd visited. It reminded me that you don't need to travel far to bring a little adventure to your table. Food has this incredible way of taking you places without ever leaving your kitchen.
Making It Your Own
This bowl is incredibly forgiving and practically begs you to improvise based on what's in your fridge. Swap chicken for shrimp, tofu, or even roasted chickpeas if you want a vegetarian version. I've added diced tomatoes, shredded cabbage, and even roasted sweet potato cubes when I had extras sitting around. The key is keeping the balance of spice, sweetness, and freshness, everything else is just details.
Storing and Reheating
Store each component separately in airtight containers in the fridge for up to three days, the rice stays fluffy, the chicken doesn't dry out, and the veggies keep their texture. When you're ready to eat, reheat the rice and vegetables in the microwave or on the stovetop, slice the chicken and warm it gently, then assemble fresh with new toppings. I actually prefer doing it this way because I can change up the garnishes and keep things interesting throughout the week.
Serving Suggestions
This bowl is a complete meal on its own, but if you're feeding a crowd or want to make it feel extra special, set out small bowls of toppings like sour cream, shredded cheese, pickled jalapeños, or your favorite hot sauce. A cold lager or a crisp white wine pairs beautifully with the smoky spice. I've also served it alongside cornbread or tortilla chips for scooping up any stray beans and rice at the bottom of the bowl.
- Try drizzling a bit of ranch or chipotle mayo over the top for extra creaminess and tang.
- If you like heat, add a pinch of cayenne to the chicken or toss in some diced fresh jalapeño with the vegetables.
- Leftover chicken makes an incredible filling for quesadillas or tacos the next day.
Pin There's something deeply satisfying about a bowl that's this colorful, this flavorful, and this easy to pull together on a regular Tuesday night. I hope it becomes one of those recipes you turn to again and again, tweaking and personalizing until it feels like your own little culinary signature.
Recipe Q&A
- → What makes the seasoning authentic Cajun?
The Cajun seasoning blend typically includes paprika, garlic powder, onion powder, cayenne pepper, oregano, and thyme. This combination creates that signature smoky, slightly spicy flavor profile associated with Louisiana cuisine.
- → Can I make this dish ahead of time?
Yes! The components store beautifully for 3-4 days. Keep the rice, chicken, and vegetables in separate containers, then reheat and assemble when ready to serve. The flavors often develop more depth overnight.
- → What protein alternatives work well?
Shrimp cooks quickly and pairs beautifully with Cajun spices. For a vegetarian version, try seasoned tofu, black bean patties, or simply increase the beans and add more vegetables like zucchini or eggplant.
- → How can I adjust the spice level?
Start with less Cajun seasoning for a milder version, or add extra cayenne and hot sauce for more heat. The beauty of this dish is its customizability—taste and adjust the spices while cooking the chicken.
- → What sides complement this bowl?
A crisp green salad with citrus vinaigrette balances the rich flavors. Cornbread, warm tortillas, or crusty bread round out the meal. For beverages, try cold beer, sweet tea, or a chilled white wine.
- → Is this suitable for meal prep?
Absolutely! Portion the components into meal prep containers, storing the garnishes separately. The rice and vegetables reheat well in the microwave, and the chicken stays moist for several days when properly stored.