This rice dish makes a change from the usual stirfry I’d make at the end of the week to use up the last of the meat and veg. With the spicy cayenne pepper and tabasco it doesn’t feel like a leftovers meal, but that’s what makes cheaper recipes from around the world so good. Some of the tastiest dishes originate from the necessity of feeding yourself on a very small budget.
Porridge or Toast
Cold pasta salad
Cajun rice with chicken and bacon
CAJAN RICE WITH CHICKEN AND BACON
Ingredients for the chicken Cajun rice
200g long grain rice
2 slices of bacon thinly chopped
2 small saved chicken fillets diced
2 garlic cloves finely chopped
2 stalks of celery finely chopped
1/2 medium onion finely chopped
1/2 green pepper finely chopped
2 teaspoons cayenne pepper
2 bay leaves
1 tablespoon of cooking oil
1/2 tin black beans
Pinch of salt and pepper
Splash of Tabasco
Parsley to finish
Squeeze of lemon juice (optional)
Added options ingredients
You can use frozen peas or cooked kidney beans
or black-eyed peas instead.
Cook the rice according to the packet instructions.
Put the oil in a pan and heat up. Cook the bacon for a few minutes then add your chicken and cook until slightly golden.
Add the bay leaves and then onion, peppers and celery. Season with the salt, pepper and cayenne pepper.
Once the vegetables have softened, add the garlic and thyme leaves and cook for a few more minutes. Add the black beans and cook for five more minutes then add the drained rice and Tabasco and stir together until heated through.
Serve with a little squeeze of lemon and sprinkle of the parsley.
You can add a bit more Tabasco if you want it hotter.