Got Cabin Fever?
By Julie Cader
Are you looking to chase away the winter blues and warm the heart and spirit? What better way than with a spicy dish of Spanish Rice with Seafood (and a large glass of Chardonnay)!
Spanish Rice with Seafood
3 T. Olive Oil
1 Onion, chopped
4 Garlic Cloves, chopped
½ t. Crushed Red Chili Flakes
1 T. Sweet Paprika
1 t. Salt
1 t. Smokehouse Pepper
1 ¾ Cups of Water
7 oz. Salsa Mexicana
6.5 oz. Chopped Clams in clam juice
2 T. Basil, chopped
2 T. Cilantro, chopped
1 Cup of Lundberg’s Short Grain Brown Rice*
1 lb. Peeled Shrimp
2 Tilapia Filets
¼ Cup Pimento Olives, chopped
In a large skillet, heat the olive oil and add onion, garlic, red chili flakes, paprika, salt and pepper, stirring frequently for about 5 minutes. Add the water, salsa, clams and clam juice, basil, cilantro, and rice and bring to a boil. Reduce the heat to medium and simmer for 20 minutes. Arrange the shrimp on top of the rice and simmer until the rice and liquid are at the same level, about another 10 minutes. Add the tilapia, reduce the heat to medium low and simmer gently until the rice is just tender and the liquid is absorbed, about another 10 minutes. Stir in the olives. Remove from the heat, cover, and let rest for 10 minutes.
Sit back, relax, and enjoy this hearty meal along with a glass of cold, crisp Chardonnay.
iQue aproveche amigos!
(*You can substitute with any California short grain brown rice if desired)
Julie is Finance & Administration Manager for the California Rice Commission, and a big proponent of trying new recipes- especially if they feature California rice.
