2 cups uncooked long grain white rice 2 1/2 cups chicken broth 1 pound large shrimp, peeled and deveined 4 tablespoons butter, divided 1 teaspoon minced garlic 1.5 tablespoon cajun seasoning 1/2 teaspoon pepper flakes (optional) Parsley for garnish
Season the shrimp with 1/2 tablespoons of Cajun seasoning. Melt 2 tablespoons butter in a large skillet over medium heat. Add the shrimp and cook 2 minutes per side then set aside. In the same pan, Stir in garlic, sauté for a minute then add rice.
Stir in chicken broth, add the remaining cajun seasoning, pepper flakes, bring to a boil, reduce to a simmer and cover. Cook for 20 minutes, stirring 1-2 times throughout.
Add the set-aside shrimp and 2 tablespoons of butter, and mix everything together with the rice. Cover and cook for another minute. Garnish with chopped parsley, if desired, and serve.
2. Chicken Jollof Rice Recipe
Ingredients:
For the Chicken: 2 lb chicken (drumsticks or cut-up whole chicken1 tsp salt 1 tsp curry powder 1 tsp thyme 1 tsp paprika or chili powder 2 garlic cloves (minced) 1 onion (sliced) 1 seasoning cube (e.g., Maggi or Knorr) 1 cup water
For the Rice: 2 cups long-grain parboiled rice (washed and drained) 1/4 cup vegetable oil 1 onion (chopped) 1 red bell pepper 2 large tomatoes 1 scotch bonnet pepper (optional, for heat) 2 tbsp tomato paste 2 garlic cloves 1 tsp thyme 1 tsp curry powder 1 seasoning cube Salt to taste Chicken stock 1 bay leaf
Instructions:
Cook the Chicken: Season chicken with salt, curry powder, thyme, paprika, garlic, onion, and seasoning cube. Add 1 cup water and cook for about 20 minutes or until chicken is cooked through. Reserve the stock. (Optional) Fry or grill the chicken until golden brown.
Make the Pepper Blend: Blend red bell pepper, tomatoes, scotch bonnet, and garlic until smooth.
Cook the Jollof Base: Heat oil in a large pot. Add chopped onions and sauté until soft. Stir in tomato paste and fry for 3–5 minutes. Add the blended pepper mixture and cook on medium heat until it reduces and oil begins to separate (about 15–20 minutes). Add thyme, curry, seasoning cube, and salt.
Add Rice & Cook: Pour in the chicken stock and add water to make about 4 cups of liquid. Add washed rice and bay leaf. Stir well, cover tightly, and cook on low heat for 25–30 minutes. Check occasionally and stir to avoid burning. Add small amounts of water if needed.
Final Steps: When rice is tender and liquid absorbed, turn off heat and let it sit covered for 5 minutes. Add grilled or fried chicken on top and mix gently if desired. Enjoy!
3. Spanish Rice
Ingredients: 2 tbsp vegetable oil 1 cup long-grain white rice ½ small onion, finely chopped 2 cloves garlic, minced 1 ¾ cups chicken broth 1 cup tomato sauce ½ tsp ground cumin ½ tsp chili powder Salt and pepper to taste ¼ cup chopped fresh cilantro (for garnish)
Instructions: Heat oil in a large skillet or saucepan over medium heat. Add the rice and sauté for 3-5 minutes, stirring frequently, until lightly golden. Add chopped onion and cook until softened (about 2 minutes). Stir in garlic and cook for 30 seconds until fragrant.
Pour in chicken broth, tomato sauce. Stir in cumin, chili powder, salt, and pepper. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15-18 minutes (until the liquid is absorbed and rice is tender). Fluff with a fork and garnish with fresh cilantro before serving. #rice #ricerecipe #cajunrice #riceideas #sidedish #easyrecipe
