Veggie Rice Bowl Cajun Spices

The first time I made this rice bowl, I was desperately trying to use up vegetables from my crisper drawer before they went bad. Now it is one of those meals I actually crave on busy weeknights.

My roommate walked in while I was toasting the spices and immediately asked what smelled so incredible. She sat at the counter waiting for the bowls to be ready.

Ingredients

• Long-grain rice: White rice cooks faster but brown adds nuttiness and extra fiber
• Red and yellow bell peppers: Using both colors makes the bowl visually stunning and adds sweet notes
• Red onion: Provides a mild bite that mellows beautifully when cooked
• Zucchini: Absorbs all those Cajun spices while keeping a tender texture
• Cherry tomatoes: Burst slightly in the pan creating little pockets of juicy brightness
• Black beans: Add creaminess and protein without overpowering the spices
• Corn: Brings natural sweetness that balances the heat
• Smoked paprika: The secret ingredient that gives this dish its soul
• Cayenne pepper: Adjust this based on your spice tolerance
• Fresh cilantro and lime: Essential finishing touches that brighten everything

Instructions

Get the rice going first:

Rinse your rice until the water runs clear, then combine it with water and salt in a saucepan. Bring to a boil, turn down the heat to low, cover tightly, and let it simmer gently.

Prep your vegetables while rice cooks:

Dice the bell peppers and onion into similar-sized pieces so they cook evenly. Cut your zucchini into small cubes and halve those cherry tomatoes.

Sauté the harder vegetables:

Heat olive oil in a large skillet over medium-high heat. Add the bell peppers and onion first, letting them soften for about 3 minutes.

Add the zucchini:

Toss in the zucchini and cook for another few minutes until everything is tender-crisp. You want vegetables that still have some bite.

Build the flavor:

Stir in the cherry tomatoes, black beans, and corn. Sprinkle your entire Cajun spice blend over the vegetables and toss everything together.

Let the spices bloom:

Cook for just 2-3 minutes more until the mixture becomes fragrant and everything is heated through. The spices should coat every vegetable.

Assemble the bowls:

Divide that fluffy rice between four bowls. Pile the spicy vegetable mixture on top while it is still hot.

Add the finishing touches:

Sprinkle fresh cilantro generously over each bowl. Squeeze lime wedges right before eating and add avocado slices if you have them.

Save

This has become my go-to meal when friends drop by unexpectedly. I can double the vegetables and stretch it to feed six people without much extra effort.

Making It Your Own

I have found that sweet potatoes work beautifully in place of some of the bell peppers when I want something more substantial.

Meal Prep Magic

The rice and vegetables keep separately in the refrigerator for up to four days. Reheat the vegetables in a skillet with a splash of water to refresh them.

Serving Suggestions

A crisp white wine like Sauvignon Blanc cuts through the spices perfectly. For non-alcoholic options, try sparkling water with extra lime.

• Fresh corn tortillas on the side make this feel more like a complete meal
• A dollop of Greek yogurt or sour cream helps tame the heat
• Slice extra avocado because everyone will want more

Save

There is something deeply satisfying about a bowl that looks this vibrant and tastes even better.

Common Recipe Questions

→ What type of rice works best for this dish?

Long-grain white or brown rice both work well, offering a fluffy texture that complements the sautéed vegetables.

→ Can I adjust the spice level?

Yes, the cayenne pepper amount can be increased or decreased according to your heat preference without affecting the dish's overall flavor.

→ What vegetables can I substitute?

You can replace or add vegetables like mushrooms, spinach, or additional peppers to suit your taste and seasonal availability.

→ Are there suggested protein additions?

Adding a fried or poached egg or grilled tofu provides extra protein and complements the dish's flavors.

→ What beverages pair well with this dish?

A crisp Sauvignon Blanc or iced tea pairs nicely, balancing the bold Cajun spices and fresh vegetables.