Sauté Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add diced green bell pepper and red onion, sautéing for about 5 minutes, until tender and fragrant.

Add Rice: Stir in 1 cup of long-grain white rice and coat well with the vegetable mixture. Toast the rice for 1-2 minutes, stirring continuously until slightly translucent.

Add Broth and Seasoning: Pour in 2 cups of low-sodium chicken broth, 1 teaspoon of salt, ½ teaspoon of black pepper, and 2 tablespoons of Cajun seasoning. Stir to ensure rice is submerged.

Simmer: Bring to a gentle boil, then reduce heat to low, cover with a lid, and let simmer for 20-25 minutes until the rice is cooked and liquid absorbed.

Fluff and Serve: Remove from heat and let sit covered for an additional 5 minutes. Fluff the Cajun rice with a fork and serve warm.