Cajun chicken, corn and capsicum with black bean rice

For a stir-fry with a twist, try this Cajun chicken and rice recipe. Packed with vegetables and ready in just over 30 minutes, this recipe gives a Mexican twist to a classic Asian favourite

By Sarah Murphy
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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Cajun chicken, corn and capsicum
  • 2 tablespoon vegetable oil
  • 500 gram chicken breast, cut into 1cm strips
  • 1 red onion, thinly sliced
  • 1 red capsicum, seeded, thinly sliced
  • 2 sticks celery, diagonally sliced
  • 1 corn cob, kernels removed
  • 1 tablespoon Cajun seasoning
  • 1/4 bunch coriander, stems chopped, leaves reserved
  • 1/4 cup chicken stock
  • 1 tablespoon fresh lime juice
  • 50 gram feta, crumbled
Black bean rice
  • 1 1/2 cup white long-grain rice
  • 2 cup chicken stock
  • 400 gram can black beans, drained, rinsed


  • 1
    In a wok or large frying pan, heat half the oil on high. Season chicken and stir-fry in 2 batches for 1-2 minutes each until browned. Remove from wok.
  • 2
    For the black bean rice: Rinse rice through a fine sieve until water runs clear. Place in a medium saucepan with stock. Bring to the boil on high. Reduce heat to low and cook, covered, for 12 minutes until liquid is absorbed. Set aside for 10 minutes. Stir black beans through.
  • 3
    In the same wok, heat remaining oil on high. Stir-fry onion, capsicum and celery for 2-3 minutes until onion is tender. Add corn, seasoning, and coriander stems. Stir-fry for 1 minute.
  • 4
    Return chicken to wok with stock. Bring to a simmer. Cook for 1-2 minutes, stirring, to heat through. Toss lime juice through.
  • 5
    Serve chicken with black bean rice, topped with feta and coriander leaves.


If you like, serve drizzled with hot sauce and topped with crumbled corn chips.