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Cajun Pantry Skillet

Nicole Kearsley
This one-pan skillet dinner is full of flavor with cajun spiced soy curls, rice, beans, tomatoes, and corn. One skillet serves 6 to 8, so you'll have plenty to feed a crowd or additional meals for the week. Yum.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Cuisine American, Vegan
Servings 6


Cajun Pantry Skillet Dinner

  • 1 bag Butler Soy Curls
  • 2 tablespoon Cajun Seasoning recipe below
  • 1.5 cups Long Grain Rice
  • 2 1/4 cups Chicken Flavored Vegetable Broth
  • 15 ounces Can Black Beans drained & rinsed
  • 15 ounces Can Fire Roasted Tomatoes
  • 15 ounces Can Corn drained
  • 1 teaspoon Chili Powder
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Cumin
  • Fresh Cilantro, Lime & Avocado optional

Cajun Seasoning

  • 1 teaspoon Garlic Powder
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon Paprika
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Cayenne Pepper
  • 1/2 teaspoon Thyme
  • 1/2 teaspoon Onion Powder


  • In a bowl, soak soy curls in boiling water for 10 minutes. Drain and pat dry(I use my salad spinner). Toss well in cajun seasoning.
  • Heat a large skillet(one with a lid), over medium-high heat, add 2 Tbsp olive oil. Cook soy curls until well browned, approximately 5 to 7 minutes. Remove from skillet and set aside.
  • Add rice, broth, beans, tomatoes, corn, chili powder, paprika, and cumin to skillet. Bring to a boil, reduce heat and cover for 20-25 minutes until all of the liquid is absorbed.
  • Return soy curls to the pan, stir, cover and continue to cook until heated through, approximately 2 to 3 minutes. Serve garnished with chopped cilantro, sliced avocado, and lime wedges.


RICE: You can use up a leftover rice instead of a newly cooked one. The taste will just be the same.