Veggie Rice Bowl Cajun Spices

The first time I made this rice bowl, it was a Tuesday evening and I had zero energy but a crisper drawer full of vegetables that needed attention. Something about smoky spices hitting hot vegetables transformed what could have been a boring cleanup meal into something that made my whole apartment smell like a New Orleans kitchen.

Last summer, my sister came over and we made a double batch, eating straight from the skillet while standing at the counter. She does not even like zucchini, but she went back for thirds and asked for the spice recipe.

Ingredients

• 1 cup long-grain rice: Brown rice adds nuttiness but takes longer to cook
• 2 cups water: Use vegetable broth for extra depth if you have it
• 1/2 tsp salt: This seasons the rice from within
• 1 tbsp olive oil: Coconut oil works beautifully here too
• 1 red bell pepper and 1 yellow bell pepper: The mix of colors makes it feel like a celebration
• 1 small red onion: Sweet onions work if red feels too intense
• 1 zucchini, diced: Do not skip this, it soaks up the spices perfectly
• 1 cup cherry tomatoes: They burst slightly and create little pockets of juice
• 1 cup black beans, drained and rinsed: These make it substantial enough for dinner
• 1 cup corn kernels: Fresh corn when it is in season is incredible
• 1 1/2 tsp smoked paprika: The secret ingredient that makes people ask what you used
• 1 tsp garlic powder and 1 tsp onion powder: The backbone of the flavor
• 1/2 tsp dried thyme and oregano: Classic Cajun aromatics that ground the dish
• 1/2 tsp cayenne pepper: Start with less if you are sensitive to heat
• 1/2 tsp black pepper and salt: Essential balance for the spice blend
• 1/4 cup fresh cilantro: The bright finish that cuts through the smokiness
• 1 lime, cut into wedges: A squeeze over the top makes everything pop
• 1 avocado, sliced: Optional but recommended for creaminess

Instructions

Get your rice going first:

Rinse the rice until the water runs clear, then combine it with water and salt in a saucepan. Bring it to a boil, turn the heat down to low, cover tightly, and let it simmer gently for 15 to 20 minutes until all the water disappears. Fluff it with a fork and forget about it for a while.

Heat your skillet and start the aromatics:

Warm the olive oil in a large skillet over medium-high heat until it shimmers. Toss in the bell peppers and onion, stirring occasionally for about 3 minutes until they start to soften and smell sweet.

Add the zucchini:

Toss in the zucchini and cook for another 3 to 4 minutes. You want the vegetables tender but still holding their shape, not mushy.

Build the flavor:

Stir in the cherry tomatoes, black beans, and corn. Sprinkle the entire Cajun spice blend over the vegetables and toss everything together until the spices coat every piece. Cook for 2 to 3 minutes until the mixture becomes fragrant and everything is heated through.

Assemble your bowls:

Divide the fluffy rice among four bowls and spoon the spiced vegetables generously on top. The contrast between the white rice and colorful vegetables is part of the appeal.

Finish with the fresh touches:

Sprinkle chopped cilantro over each bowl and add a lime wedge on the side. Add sliced avocado if you have it, and serve immediately while everything is still warm.

Save

This recipe has saved me on countless nights when takeout felt easier but I wanted something nourishing. It has become the meal I make when friends drop by unexpectedly because it looks impressive but comes together so quickly.

Make It Your Own

I have found that sweet potatoes work beautifully in place of zucchini, especially in colder months when you want something more hearty. The natural sweetness plays so well against the smoky spices.

Serving Suggestions

A crisp white wine cuts through the spices beautifully, but iced tea with plenty of ice is just as perfect. Sometimes I put hot sauce on the table because spice lovers always want to customize their heat level.

Meal Prep Magic

This recipe was basically designed for meal prep because it tastes even better after the flavors meld overnight. Pack the rice and vegetables separately so nothing gets soggy.

• Keep the lime wedges separate and squeeze right before eating
• Add avocado fresh when serving, or it will turn brown
• The vegetables reheat beautifully in the microwave or a quick skillet

Save

There is something deeply satisfying about a bowl that looks this colorful and tastes this complex but comes together in under an hour.

Recipe FAQs

→ How do I prevent the rice from sticking?

Rinsing the rice before cooking and using the right water-to-rice ratio helps keep grains separate and fluffy.

→ Can I substitute the vegetables?

Absolutely! Mushrooms, spinach, or your favorite seasonal vegetables work well to customize the dish.

→ How spicy is the Cajun blend?

The blend includes cayenne pepper, which you can adjust to taste for milder or bolder heat levels.

→ Is this suitable for gluten-free diets?

Yes, all ingredients and spices are naturally gluten-free, making this dish safe for gluten-sensitive individuals.

→ What proteins pair well with this bowl?

Top with a fried or poached egg, grilled tofu, or add beans for an extra protein boost.