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Rice with seafood

Rice with Seafood

A bright, delicious dish of rice, vegetables, and seafood. Rice and seafood are a natural pair — and, just as importantly, they fit right into a gluten-free menu. This main dish appeals to everyone at the table, whether they're eating gluten-free or have no dietary restrictions at all.

Maria

Recipe author

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Composition / ingredients

Servings:

Seafood mix

300

Rice

150

Bell pepper

Vegetable oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 9 g

Fats 25 % 10 g

Carbohydrates 53 % 21 g

212 kcal

GI: 9 / 91 / 0

Cooking method

Cooking time: 45 min

Step 1:

Gather your ingredients. To make rice with seafood you'll need: 150 g rice, 300 g frozen seafood, 1 bell pepper, 3 tablespoons vegetable oil, and ground black pepper and salt to taste.
Step 2:

Remove the seeds and stem from the bell pepper and cut it into small pieces.
Step 3:

Cook the rice until tender in plenty of salted water. Drain the cooked rice in a sieve and let it drip dry.
Step 4:

You don't need to thaw the seafood, but if you'd like, thaw it and rinse it under running water.
Step 5:

Heat the vegetable oil in a deep skillet. Add the bell pepper and cook over medium heat, stirring, for 5 to 7 minutes.
Step 6:

Add the seafood to the bell pepper. Season with salt and pepper and stir. Cover and simmer for about 7 minutes.
Step 7:

Add the rice to the skillet. Stir everything together well and take it off the heat.
Step 8:

Let the rice and seafood rest for 10 minutes, then serve.
Step 9:

Enjoy!

In many countries, rice with seafood is a dietary staple. It cooks up quickly and doesn't cost much in money or time. These days you can buy frozen seafood medleys year-round at the supermarket for a reasonable price. Instead of a mixed medley you can use just shrimp or mussels — any seafood works well here. When buying frozen seafood, check how it was stored and whether there's excess ice, which can signal that it's been thawed and refrozen. You can use wild rice in place of regular rice; I made it with a round-grain rice, the kind traditionally used for paella and risotto. When you simmer the rice with the seafood (step 7), you can pour in 50 ml of dry white wine. You can also add frozen green peas and/or canned corn along with the bell pepper — that makes the dish even heartier and more colorful.