Seafood Rice Skillet

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 clove or 6g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Turmeric

  Spices, ground

  ½ tbsp or 3g

• Paprika

  Spices

  1 tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

• Chicken broth

  Soup, canned, ready-to-serve

  3 cup or 720g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Seafood Fry Mix

  Golden Dipt

  227g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Parsley

  Raw

  20g

Directions

1. Dice the onion and mince the garlic. Add the olive oil, onion, and garlic to a large deep skillet. Saute 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 saute for 1-2 minutes more.
2. 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.
3. 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.
4. 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.
5. 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.
6. Recipe by: Beth M (source: https://www.budgetbytes.com/seafood-rice-skillet/)

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