Skillet Cajun Veggie & Rice Medley
A quick, one-pan vegetarian lunch: bell peppers, onions, corn, and tomatoes sizzle with Cajun spices and cooked rice for a zesty New Orleans-inspired meal that’s ready in under 20 minutes.
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.
Notes
Use pre-cooked or instant rice for speed. Skillet meals make for fast cleanup and are easy to adapt for backpacking stoves or overlanding.