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Seafood and chilli rice gumbo
Tasty, healthy and filling dinners have never been so easy with pre-cooked and flavoured rice pouches.
Here we use a Mexican chilli and bean rice pouch, but you could use any flavour; you could also opt for a seafood mix pack too - just check you get around 500g in weight.
Rice type: Mexican chilli & bean rice pouch
Servings: Serves 2 - 3
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Ingredients
• 250g pack Mexican chilli & bean rice (we used Tilda but you could also use any flavoured rice pouch)
• 400g can chopped tomatoes
• ½ tsp smoked paprika
• 1 clove garlic, chopped
• 1 green pepper, diced
• 300g cod fillet, cubed
• 150g cooked peeled tiger prawns
• 75g cooked mussels
• 2 tbsp chopped parsley
Step 1
Place the tomatoes, paprika, garlic and pepper in a large frying pan and bring to the boil, add the fish and seafood.
Step 2
Simmer for 5-7 minutes until slightly thickened.
Step 3
Stir in the rice and cook for 2 minutes, stirring occasionally.
Step 4
Stir in the parsley and then serve.
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