Seafood Rice Skillet
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 1.5 cups each
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Calories
516 kcal
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Course
Others
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Cuisine
International, gluten-free
Seafood Rice Skillet
Description
This seafood rice skillet begins with cooking onion, garlic, and red bell pepper in olive oil to create an aromatic base. Uncooked long grain white rice is then stirred in with spices including turmeric, smoked paprika, and cayenne pepper, contributing a warm, earthy, and mildly spicy flavor profile. Chicken broth is poured in and the mixture is brought to a boil, then simmered with a lid until the rice is partially cooked. Frozen seafood mix and peas are added halfway through and gently simmered until the seafood is fully cooked and tender.
The dish is finished with fresh lemon juice and chopped parsley, adding brightness and herbal freshness that complement the rich and spiced rice. This skillet recipe delivers a satisfying combination of textures from tender rice, juicy seafood, and crisp-tender vegetables, all cooked in one pan for convenience.
A key tip is to use broth with adequate salt or season appropriately since under-seasoned broth can affect the dish’s flavor. Stirring partway through the seafood cooking ensures even doneness.
Ingredients
- 2 Tbsp olive oil $0.22
- 1 onion $0.25
- 2 cloves garlic $0.16
- 1 red bell pepper $1.00
- 1/2 Tbsp Turmeric $0.15
- 1 tsp smoked paprika $0.10
- 1/4 tsp cayenne pepper $0.02
- 2 cups long grain white rice $1.12, uncooked
- 3 cups chicken broth $0.41
- 1 cup peas $0.48, frozen
- 1/2 lb frozen seafood mix $4.00
- 1 lemon $0.59, fresh
- parsley $0.20, fresh, handful, chopped
Instructions
- Dice the onion and mince the garlic. Add the olive oil, onion, and garlic to a large deep skillet. Sauté over medium heat until the onions are soft and transparent (about 5 minutes). Meanwhile, dice the red bell pepper. Add the diced bell pepper to the skillet and sauté for 1-2 minutes more.
- Add the uncooked rice, turmeric, smoked paprika, and cayenne to the skillet. Stir to combine. Pour in the chicken broth, stir briefly, then place a lid on the skillet.
- Turn the heat up to high and bring the broth to a boil. Once it reaches a full boil, turn the heat down to low and let simmer for 15 minutes.
- After 15 minutes, add the frozen seafood and frozen peas. Fold the seafood and peas into the skillet, then replace the lid. Let the seafood and peas cook over low heat until the shrimp turn pink (about 5-10 minutes). Stir once half way through to check the seafood buried in the rice for doneness.
- Once the seafood has finished cooking, top the skillet with chopped parsley and serve with lemon wedges. Squeeze the lemon juice over top of the seafood rice just before eating.
Notes
- Use chicken broth with enough salt or adjust seasoning as needed to ensure the dish is well seasoned.
Nutrition Information
Show DetailsNutrition Facts
Serving: 41.5 cups each
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 516kcal | 26% |
| Carbohydrates | 88g | 29% |
| Protein | 19g | 38% |
| Fat | 9g | 14% |
| Sodium | 1178mg | 49% |
| Fiber | 5g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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