Prep the ingredients. Rinse the rice until the water runs clear to help it cook fluffy. Chop the vegetables and cut the chicken into bite-size pieces. Pat the chicken dry so it sears instead of steams.

Season the chicken. In a bowl, toss the chicken with Cajun seasoning, smoked paprika, thyme, cumin, a pinch of salt, and a few grinds of black pepper. If your Cajun blend is salty, go easy on extra salt.

Sear the chicken. Heat 1 tablespoon of oil in a large, deep skillet or Dutch oven over medium-high. Add the chicken in a single layer. Cook 4–6 minutes, flipping once, until browned and almost cooked through. Remove to a plate. If using sausage, sear it now for 2–3 minutes and set aside with the chicken.

Sauté the aromatics. Add the remaining oil to the pan. Sauté onion, celery, and bell peppers with a pinch of salt for 4–5 minutes, until softened. Stir in garlic for 30 seconds, just until fragrant.

Toast the rice. Add rinsed rice to the pan. Stir for 1–2 minutes to coat the grains in oil and aromatics. This step helps the rice cook evenly and boosts flavor.

Add liquid and simmer. Pour in the chicken broth, scraping up any browned bits. Add cayenne if using. Bring to a gentle boil, then reduce to low, cover, and simmer for 15 minutes.

Finish with chicken. Return the chicken (and sausage, if using) to the pan, nestling it into the rice. If adding corn or black beans, stir them in. Cover and cook another 5–8 minutes, until the rice is tender and the liquid is absorbed.

Fluff and brighten. Turn off the heat. Let it rest, covered, for 5 minutes. Fluff with a fork, squeeze in lemon juice, and fold in parsley or green onions. Taste and adjust seasoning.

Portion for meal prep. Divide into 5–6 containers. Aim for balanced portions: roughly 1 cup cooked rice mix with 4–6 ounces of chicken per container. Let cool to room temperature (no more than 1 hour out) before sealing.