Add a bit of Cajun spice to your next weeknight dinner with this easy Dump-and-Bake Chicken and Dirty Rice! The chicken, rice, and vegetables all cook together in one dish for a quick meal with just 10 minutes of prep!
It’s cold outside and Mardi Gras is on the horizon…so how about we warm up with a trip down South?
Even if you’re not planning a New Orleans getaway for all-night celebrations and King Cake, you can experience the zesty Creole flavors with my simple Dump-and-Bake Chicken and Dirty Rice. It’s the easiest way to get a satisfying and flavorful meal on the table for your family — just stir the raw ingredients together and the oven will do the rest!
Now if only I could figure out a way to make dump-and-bake beignets…
Dirty Rice is a Louisiana tradition, which gets its “dirty” color from cooking the rice with chicken giblets, bell peppers, celery, onion, and spices like cayenne and black pepper.
I’ve included all of these original flavors, but I’ve substituted boneless, skinless chicken breasts in lieu of the giblets. For obvious reasons!
I’ve also taken a major shortcut to save us all time and energy: a boxed Dirty Rice mix from the grocery store. This is the brand that I use, which I think you can probably find in just about any grocery store.
The mix includes the seasonings right in the box, so you don’t have to spend extra money buying random bottles of spices for one meal. And there’s no measuring! Win-win!
I hope that you’ll celebrate Mardi Gras in your own neck of the woods with this easy Cajun-inspired weeknight dinner!
Dump-and-Bake Chicken and Dirty Rice
- 1 lb. boneless skinless chicken breast, diced into bite-sized pieces
- ½ cup diced onion
- 1 green bell pepper diced
- ¼ cup diced celery
- 1 package 8 ounces Zatarain’s Dirty Rice mix
- 2 ½ cups water
- Garnish: sliced green onion
- Preheat oven to 400 degrees F. Spray an 8-inch or 9-inch square baking dish with cooking spray.
- In the prepared dish (or in a separate bowl), stir together all of the uncooked ingredients until completely combined.
- Cover tightly with foil and bake for 50 mins.
- Remove foil, stir, and return to the oven (uncovered) for 5-10 more minutes, or until rice is tender and most of the liquid is absorbed.
- Fluff with a fork, allow to sit for about 5 minutes, garnish with sliced green onion, and serve!
Serving a Larger Crowd? You can double the ingredients and bake the dinner in a 9 x 13-inch baking pan. The cooking instructions remain the same.
Want to Prep Ahead? I like to chop all of the ingredients in advance and keep them in the dish (covered) in the refrigerator. When you're ready to bake, just stir in the rice and the water, cover, and pop it in the oven.