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Cajun chicken with kidney beans, diced red bell pepper, and onion in a saucy Cajun style mixture spooned over white rice on a white rimmed plate, with fresh parsley in the background.
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Cajun Chicken Red Beans and Rice

6 servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
This quick one pot dinner uses ground chicken, kidney beans, and Cajun seasoning for an easy skillet style meal you can serve over rice. It is ready in about 35 minutes and stores well for meal prep.

Equipment

Large Dutch oven or deep skillet
Wooden spoon or spatula
Measuring cups and spoons
Can opener
Colander

Ingredients
 

  • 1 tablespoon olive oil
  • 1 cup yellow onion diced
  • 1 cup red bell pepper chopped
  • 1 pound ground chicken
  • 1 tablespoon minced garlic
  • 2 teaspoons Cajun seasoning
  • 1 15oz can kidney beans drained and rinsed
  • ¼ cup hot sauce such as Frank’s RedHot Original
  • ½ cup water or chicken broth
  • Fine salt to taste
  • Ground black pepper to taste
  • Cooked white rice for serving

Instructions

  • Heat the olive oil in a large Dutch oven or deep skillet over medium heat.
  • Add the onion and bell pepper, then cook for 2 minutes.
  • Add the ground chicken, then cook for 6 to 8 minutes until no longer pink.
  • Stir in the garlic, then cook for 1 minute.
  • Add the Cajun seasoning, kidney beans, hot sauce, and water or broth, then stir well. Bring to a simmer, then reduce heat to low.
  • Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the mixture looks saucy and slightly thickened.
    Close up of Cajun chicken and kidney beans simmering in a thick sauce with onions and red bell pepper in a Dutch oven.
  • Season with salt and ground black pepper, then serve hot over cooked white rice.

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 4 days.
  • Reheating: Reheat on the stove over medium-low heat or in the microwave, adding a splash of water if needed.
  • Freezing: Freeze the chicken and beans mixture for up to 2 months, then thaw in the fridge before reheating.
  • Substitutions: Use ground turkey or ground beef instead of chicken, or swap in black beans or pinto beans for the kidney beans.

Nutrition

Serving: 1cup of chicken (without rice) | Calories: 241kcal | Carbohydrates: 21g | Protein: 20g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 65mg | Sodium: 315mg | Potassium: 807mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1123IU | Vitamin C: 43mg | Calcium: 38mg | Iron: 3mg