Rice with seafood

A bright and delicious dish of rice, vegetables and seafood. Rice and seafood are perfectly combined. And most importantly, they fit well into the gluten—free diet menu. This second dish will appeal to all family members — both those who are forced to adhere to a diet, and those who are free from dietary restrictions.

Maria

The author of the recipe

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Composition / ingredients

servings:

Sea cocktail

300

Fig

150

Bell pepper

Vegetable oil

Ground black pepper

to taste

Salt

to taste

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

Step-by-step cooking

Cooking time: 45 min

Step 1:
Prepare the ingredients. to cook rice with seafood, we will need: 150 g of rice; 300 g of frozen seafood; 1 bell pepper; 3 tbsp vegetable oil; ground black pepper and salt to taste.
Step 2:
Peel the bell pepper from the seeds and stalks and cut into small pieces.
Step 3:
Boil rice until cooked in plenty of salted water. Put the finished rice on a sieve and let the water drain.
Step 4:
Seafood can not be defrosted. If desired, you can defrost and rinse in running water.
Step 5:
Heat vegetable oil in a deep frying pan. Add Bulgarian pepper. Fry over medium heat, stirring, for 5-7 minutes.
Step 6:
Add seafood to the bell pepper. Add salt, pepper and mix. Simmer under the lid for about 7 minutes.
Step 7:
Put rice in the pan. Mix everything well and remove from the heat.
Step 8:
Let the rice with seafood brew for 10 minutes and serve.
Step 9:
Bon appetit!

In many countries, rice with seafood is the basis of the diet.
It cooks rice with seafood quickly and does not require special financial and time costs. Today, frozen seafood can be purchased year-round in supermarkets at an affordable price.
Instead of a sea cocktail, you can simply use shrimp or mussels – in this dish, any seafood will be appropriate. When buying frozen seafood, be sure to pay attention to the conditions in which they were stored and whether there is excessive ice there, which may indicate repeated defrosting.
Can be used instead of the usual wild rice.
I cooked round-grain rice, which is traditionally suitable for paella and risotto.
While stewing rice with seafood (step 7), you can pour 50 ml of dry white wine.
Frozen green peas and/or canned corn can be added to bell pepper. Then the dish will turn out even more satisfying and much more beautiful.