Creole Boiled Rice
Transport your taste buds to the heart of Louisiana with this Creole Boiled Rice recipe—a vibrant and flavorful one-pot dish that’s as comforting as it is versatile. Made with perfectly steamed long-grain white rice infused with aromatic Creole seasoning, sautéed vegetables like bell peppers, onions, and celery, and the bold addition of diced tomatoes, this dish is a celebration of the "Holy Trinity" of Cajun cooking. Simmered in savory chicken broth and seasoned with garlic, paprika, and a hint of bay leaf, this rice dish is packed with layers of rich, zesty flavor in every bite. Quick and easy to prepare in under 40 minutes, it’s an ideal side dish for chicken, shrimp, or any protein of your choice—or can shine on its own as a satisfying, vegetarian-friendly main. Garnish with vibrant green onions and parsley for a finishing touch that’s as visually appealing as it is delicious. Perfect for weeknight dinners or spicing up your next gathering, Creole Boiled Rice is a classic Southern favorite that never disappoints.
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 4 cups chicken broth (low sodium)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 stalks celery stalk, finely chopped
- 2 cloves garlic, minced
- 1 cup canned diced tomatoes, drained
- 1 tablespoon Creole seasoning
- 1 teaspoon paprika
- 1 whole bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 stalks green onions, sliced (optional garnish)
- 2 tablespoons parsley, chopped (optional garnish)
Instructions
Rinse the rice under cold water until the water runs clear. Set aside to drain.
In a large saucepan or Dutch oven, melt the butter over medium heat.
Add the chopped onion, green bell pepper, and celery to the pan. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the drained rice to the pan and stir to coat the grains evenly with the butter and vegetables.
Pour in the chicken broth and add the diced tomatoes, Creole seasoning, paprika, bay leaf, salt, and black pepper. Stir gently to combine.
Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.
Remove the pan from heat and let it sit, covered, for 5 minutes. This allows the rice to finish steaming.
Discard the bay leaf and fluff the rice gently with a fork.
Garnish with sliced green onions and chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 582 mg | 25% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 5.0 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 415 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
