Ingredients
Scale
- 2 cups long-grain white rice (jasmine or basmati work well)
- 3.5 cups low-sodium chicken broth
- 12 oz smoked Andouille sausage, sliced into rounds
- 1 green bell pepper, finely diced
- 1 small yellow onion, finely diced
- 2 stalks celery, finely diced
- 2 cloves garlic, minced
- 1 tablespoon Cajun seasoning (adjust for spice preference)
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- Sliced green onions and fresh parsley for garnish
Instructions
- Start by rinsing your rice under cold water in a fine-mesh strainer until the water runs clear. This removes excess starch and ensures your Cajun rice stays fluffy rather than gummy. While the rice drains, dice your “Holy Trinity” of vegetables: the onion, bell pepper, and celery. Slice the smoked sausage into thin rounds so every bite of rice includes a piece of savory protein.
- Open your rice cooker pot and add the rinsed rice, diced vegetables, garlic, and sliced sausage. In a small bowl, whisk the chicken broth with the Cajun seasoning and tomato paste until the paste dissolves. Pour this flavored liquid over the rice mixture. Stir everything gently with a wooden spoon or rice paddle to ensure the spices and vegetables are evenly distributed throughout the grains.
- Close the lid of the rice cooker and select the “White Rice” or “Normal” setting. If your rice cooker has a “Quick Cook” setting, that works too. Once the timer beeps, do not open the lid immediately. Let the rice sit on the “Keep Warm” setting for 5 to 10 minutes to allow the steam to finish the cooking process. Open the lid, fluff the rice gently with a fork, and garnish with fresh green onions and parsley before serving hot.
- Cook Time: 35 minutes