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Cajun-style smoky spiced rice

Cajun-style smoky spiced rice

With its heady mix of fennel seeds, paprika, basil, and chilli, our Cajun rub adds masses of flavour to this satisfying one pot. With just 10 minutes of prep, you’ll be able to multitask as it sizzles and simmers to perfection.

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

Shop all everyday value Essential ingredients here.

4.5 out of 5 stars(2) Rate this recipe
HealthySource of protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook45 mins
  • Total time55 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 2 tbsp Essential Olive Oil
  • 300g pack Essential British Smoked Bacon Thick Back Rashers, chopped
  • 300g Essential Long Grain Easy Cook Rice
  • 1 Essential Onion, finely chopped
  • 1 Essential Green Pepper, chopped
  • 3 clove/s garlic, finely chopped
  • 4 tsp Cooks' Ingredients Deep South Cajun Rub
  • 1 tbsp Essential Tomato Purée
  • 400g can Essential Plum Tomatoes
  • 500ml chicken or vegetable stock, made with a cube
  • 1 pinch chilli flakes, to serve


  1. Heat the oil in a large saucepan, then fry the bacon over a medium heat for about 10 minutes, until beginning to colour. Remove ¾ from the pan and set aside. Continue to fry the remaining bacon until crisp, then scoop it out and set aside. Rinse the rice until the water runs clear, then drain.

  2. Tip the onion and pepper into the pan, then cook for 10 minutes, or until softened and beginning to colour. Stir in the garlic, cook for 1 minute more, then stir in the rub and tomato purée. Cook, stirring often, for another minute.

  3. Stir the drained rice, the reserved bacon, plum tomatoes and stock into the pan. Season, then bring to a simmer, breaking up the tomatoes with a wooden spoon. Cover, reduce the heat and continue to cook for 20-25 minutes, until the rice is cooked and the liquid has been largely absorbed. Spoon the rice into bowls, then top with the crisped bacon bits and a few chilli flakes to serve.

Cook’s tip

You can use chopped chicken or sausages in place of the bacon, and for extra smokiness use smoked paprika, smoked salt or chopped chargrilled peppers.


Typical values per serving when made using specific products in recipe


2,109kJ/ 502kcals



Saturated Fat












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