Prep stays simple, but the payoff is big: Skillet Cajun Veggie & Rice Medley delivers bold, camp-worthy flavor with nothing more than a hot skillet and a steady propane flame.
Once the pan’s warmed, peppers and onions hit first, and the Cajun seasoning wakes up in the oil with a toasty, peppery aroma. Corn brings sweet pops, and tomatoes soften into a glossy sauce that clings to the rice instead of drying out. The result is zesty and satisfying without feeling heavy—great fuel for a midday break, whether you’re between miles or just finished setting up in a stiff breeze.
It’s built for campsite logistics: use leftover rice, a microwavable pouch, or any pre-cooked option to keep the cooking window short. Everything happens in one skillet, so cleanup is quick. Serve it straight from the pan, wrap it in tortillas, or spoon it next to grilled sausage if someone wants extra protein.
Skillet Cajun Veggie & Rice Medley
Equipment
- skillet
- Spatula
- Knife
Ingredients
- 1 cup cooked rice white or brown
- 1/2 cup bell pepper chopped, mixed colors
- 1/2 cup onion chopped
- 1/2 cup corn kernels fresh, canned, or thawed frozen
- 1/2 cup diced tomatoes canned or fresh
- 1 tablespoon olive oil
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
Instructions
- Heat olive oil in skillet over medium heat.
- Add bell pepper and onion. Sauté 3 minutes until softened.
- Stir in corn, tomatoes, Cajun seasoning, smoked paprika, and salt. Cook 2 minutes.
- Add cooked rice and stir to heat through, about 3–5 minutes.
- Serve hot, garnished with extra paprika if desired.