Veggie Rice Bowl Cajun (Print Version)
Colorful rice bowl with sautéed vegetables and a zesty Cajun spice blend, ready in under an hour.
# What You Need:
→ Rice Base
01 - 1 cup long-grain white or brown rice
02 - 2 cups water
03 - ½ teaspoon salt
→ Vegetables
04 - 1 red bell pepper, diced
05 - 1 yellow bell pepper, diced
06 - 1 small red onion, diced
07 - 1 medium zucchini, diced
08 - 1 cup cherry tomatoes, halved
09 - 1 cup canned black beans, rinsed and drained
10 - 1 cup corn kernels, fresh or frozen
11 - 2 tablespoons olive oil
→ Cajun Spice Blend
12 - 1 tablespoon smoked paprika
13 - 1 teaspoon garlic powder
14 - 1 teaspoon onion powder
15 - 1 teaspoon dried oregano
16 - 1 teaspoon dried thyme
17 - ½ teaspoon cayenne pepper
18 - ½ teaspoon freshly ground black pepper
19 - 1 teaspoon salt
→ Garnishes
20 - ¼ cup chopped fresh cilantro
21 - 1 lime, cut into wedges
22 - 1 avocado, sliced
# Directions:
01 - Bring water and salt to a boil in a medium saucepan. Add rice, reduce heat to low, cover, and simmer until tender and water is absorbed (15-18 minutes for white rice, 35-40 minutes for brown rice). Fluff with a fork and set aside.
02 - While rice cooks, heat olive oil in a large skillet over medium-high heat. Add diced onion, bell peppers, and zucchini. Sauté for 5-6 minutes until softened and fragrant.
03 - Stir in black beans and corn kernels, cooking for 2-3 minutes until heated through.
04 - Sprinkle the prepared Cajun spice blend evenly over the vegetable mixture. Stir well to coat all ingredients and cook for 2 minutes, allowing spices to meld and release their aromatic oils.
05 - Add halved cherry tomatoes and cook for 1-2 minutes until just softened but still holding their shape.
06 - Divide cooked rice among four serving bowls. Top each bowl with an equal portion of the spiced vegetable mixture.
07 - Top each bowl with chopped cilantro, fresh lime wedges, and sliced avocado. Serve immediately while warm.
# Insider Tips:
01 -
- The Cajun spice blend hits every flavor note at once smoky, slightly sweet, and just enough warmth to make things interesting without overwhelming anyone at the table.
- Everything cooks in one skillet while the rice simmers away, meaning maximum flavor with minimum cleanup on busy nights.
02 -
- Don't be tempted to add the Cajun spices to cold vegetables or they'll taste dusty and raw always let them hit hot oil first.
- If your rice is done before the vegetables, just leave it covered and it'll stay warm without getting mushy or stuck together.
03 -
- Let the spice-cooked vegetables rest in the pan off the heat for 2 minutes before serving, the flavors meld together in ways that make a huge difference.
- Warm your bowls in the oven for a few minutes before serving, which keeps everything hotter longer and feels extra special.