Fiery Cajun Rice Pilaf with Fall Vegetables
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INGREDIENTS
1½ cups long-grain white rice, rinsed
3 cups chicken or vegetable broth
2 tbsp Dangold Hot & Spicy Cajun Style Seasoning
1 medium yellow onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup diced butternut squash (or acorn squash)
2 cloves garlic, minced
2 tbsp olive oil
1 tbsp tomato paste
½ tsp smoked paprika (optional, for extra smokiness)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
DIRECTIONS
- Prep the Veggies: Dice the onion, bell peppers, and squash. Set aside.
- Build the Base: Heat olive oil in a large skillet or saucepan over medium heat. Sauté onion and garlic until softened, about 3 minutes.
- Add the Spice: Stir in Dangold Hot & Spicy Cajun Style Seasoning, tomato paste, and smoked paprika (if using). Cook for 1 minute to let the flavors bloom.
- Cook the Veggies: Add bell peppers and squash. Sauté for 5 minutes until slightly tender.
- Add Rice & Broth: Stir in rinsed rice to coat with spices and vegetables. Add broth. Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes until rice is tender and broth is absorbed.
- Fluff & Serve: Turn off the heat, fluff the rice with a fork, and season with salt and pepper to taste. Garnish with chopped parsley and serve hot.
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