Cajun Chicken and Rice

• servings: 4 servings
• active time: 45 minutes
• total time: 1.5 hours

Ingredients

3 tablespoons salted butter

1 1/2 pounds boneless chicken breasts, cubed

1 tablespoon Slap Ya Mama seasoning

1 tablespoon fresh thyme leaves

1 teaspoon Old Bay seasoning

1 yellow onion, chopped

1 cup dry white rice

1/2 cup dry wild rice

2 red or orange bell peppers, chopped

1 can (14 ounce) diced tomatoes

2 tablespoons soy sauce

4 c chicken broth

Feta

Directions

1. In a large skillet, combine 1 tablespoon butter, the chicken, Slap Ya Mama seasoning, and Old Bay seasoning. Toss to coat. Set the skillet over medium-high heat and cook until the chicken is golden, about 3–5 minutes. Add 1 tablespoon butter, then stir in the onion and peppers. Cook for another 3–4 minutes. Remove everything from the skillet and set aside.

2. To the same skillet, add 1 tablespoon butter, the thyme, wild rice, and white rice. Cook, stirring, until the rice is lightly toasted, about 1 minute. Pour in 4 cups of broth or water and season with salt and pepper. Stir in the tomatoes and bring to a boil.

3. Cover the skillet and reduce the heat to the lowest setting. Cook for 25-35 minutes, until most of the liquid has absorbed into the rice but a little remains. Stir in the chicken and peppers, then add the soy sauce.

4. Serve warm, topped with feta.

Nutrition

• Calories: 658 kcal