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Recipes / Cajun Rice Bowls

RECIPE

Cajun Rice Bowls

Seasoned rice with tomato-based black-eyed peas and vegetables.

Serves 4–6Bowls

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INGREDIENTS

Serves 4–6

Cajun rice

  • 2 cups long-grain white rice
  • Vegetable broth instead of water, using your rice cooker's normal amount
  • 1 tbsp vegan butter or olive oil
  • 1 tsp paprika
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne, optional
  • Black pepper
  • Salt as needed

Black-eyed peas

  • 2 cans black-eyed peas, drained and rinsed
  • 1 tbsp oil
  • 1 green pepper, chopped
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic
  • 1 can diced tomatoes, drained slightly
  • 1 tsp paprika
  • 1/2 tsp smoked paprika
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/4–1/2 tsp cayenne
  • Salt and black pepper
  • 1 tsp soy sauce or vegan Worcestershire
  • A few drops liquid smoke, optional

Bowl toppings

  • Corn
  • Cooked spinach
  • Green onions
  • Hot sauce
  • Sliced vegan sausage, optional

METHOD

Make it

  1. 1

    Put all Cajun rice ingredients in the rice cooker and cook normally.

  2. 2

    Sauté onion, green pepper and celery in oil about 5–7 minutes. Add garlic and seasonings for about 30 seconds.

  3. 3

    Add tomatoes, black-eyed peas and soy sauce or vegan Worcestershire. Simmer 10–15 minutes until hot and somewhat thickened.

  4. 4

    If using sausage, brown separately first and return at the end. Build bowls with rice, pea mixture, corn, cooked spinach, green onion and hot sauce.

Cooking notes

  • Larger sausage variation at 1772: for 7–8 servings use 2 packages spicy vegan sausage with 3 cans beans and rice; black-eyed peas or kidney beans are listed. Brown sausage separately and adjust bean seasoning after adding sausage. Other quantities were not fully rescaled.
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