Step 1

In the bowl of a food processor, combine the onion, celery and bell pepper and pulse until finely chopped.

Step 2

In a large, heavy saute pan or Dutch oven over medium-high heat, heat the oil until shimmering. In a large bowl, toss the chicken with 1 teaspoon of the Cajun seasoning blend and add to the pan in a single layer. Cook, without stirring, until lightly browned on the bottom, 4 to 5 minutes. Using a slotted spoon, transfer to a plate. (The chicken will not be cooked through.)

Step 3

Transfer the onion, celery and bell pepper mixture to the pan and cook, stirring occasionally, until softened, about 5 minutes. Add the rice, garlic, salt, pepper and the remaining 1 1/4 teaspoons of the seasoning blend, and stir to incorporate. Cook for 1 to 2 minutes, then add the milk and broth or water, stirring so nothing sticks to the bottom of the pot.

Step 4

Bring the mixture to a gentle simmer, then return the chicken, and any of its accumulated juices, to the pan let the mixture come back to a simmer. Stir, then reduce the heat to medium-low, cover and cook until the chicken is cooked through, about 15 minutes. Check the pan occasionally to make sure it's not simmering too vigorously, and give it a stir to make sure nothing is sticking on the bottom.

Step 5

Once the chicken is cooked through and the rice is tender, remove from the heat. The liquid may look a bit like curdled milk on the surface; this is okay. Let the chicken and rice sit, covered, for 5 minutes, then uncover and give the mixture a good stir -- it should have the consistency of a nice risotto. If it seems too thick, add up to 1/4 cup more of the broth or water, as needed. Taste, and season with more Cajun seasoning blend, salt and/or pepper, if desired.

Step 6

Scatter the scallions on top and serve family-style.

Step 7

VARIATION: To substitute brown rice, you'll need to add a total of 1 1/2 cups low-sodium chicken broth or water, and cook the rice with vegetables and seasonings for 40 minutes, stirring occasionally. Add the seasoned chicken back to the pot during the last 10 minutes of cooking.

Step 8

NOTE: To make your own seasoning blend, use the related recipe, or whisk together 1/2 teaspoon each kosher salt and freshly ground black pepper with 1/4 teaspoon each of sweet paprika, cayenne pepper, dried oregano, onion flakes and granulated garlic (a.k.a. garlic powder).