Rice with frozen seafood recipe

Thai Shrimp Rice Recipe

In this recipe, in addition to shrimp, you can use other seafood, as well as a seafood cocktail, previously defrosted. You can also replace seafood with chicken, or prepare a vegetarian version of this dish, exclusively with vegetables.

Kitchen appliances:

wok frying pan (or any other deep frying pan), frying pan for scrambled eggs, cutting board, bowl, spatula, saucepan, knife.

• For these dishes, you can use whatever seafood you have - fresh, chilled or frozen (they need to be thawed first). Peel the shrimp from the shell and remove their intestinal vein. The amount of seafood in the recipes is indicated already in purified form.
• It is better to use long-grain rice for cooking. When finished, the grains of rice should stick together a little, but remain intact and not overcooked. So do not take fluffy rice, as well as the one that boils too quickly.

Step-by-step preparation

1. We sort out a glass of rice, rinse it and boil it with 2 glasses of water until tender. The water needs to be salted a little. It is better to undercook rice slightly than to overcook it. Place the rice in a bowl and let it cool completely. It's better if it's slightly sticky.
2. Fry scrambled eggs from 2-3 eggs (depending on the number of servings). We beat the eggs into a frying pan heated with oil, wait until they “set” slightly, sprinkle them with 2 teaspoons of sugar (cane sugar is better) and add a little soy sauce to the dish, pouring it on top of the eggs.
3. Cover the scrambled eggs with a lid and fry them until cooked.
4. Let it cool completely and cut into thin strips.
5. In a Wok frying pan, heat the vegetable oil until lightly smoking, add a level teaspoon of a mixture of peppers and red pepper (or a few pieces of chili pepper).
6. Add 2 chopped garlic cloves and 100 grams of chopped shallots. Fry the vegetables over high heat, stirring continuously, for just a few seconds.
7. We wash the sweet pepper, remove the stalk along with the seeds, and cut it into small pieces. Add to the pan and fry with vegetables for 1-2 minutes.
8. Add prepared peeled shrimp (300 g) to the rest of the vegetables and fry them together.
9. Salt the dish and cook for about two more minutes.
10. At this stage, you can already add boiled and cooled rice.
11. Stir it for about a minute and bring it to taste - add a spoonful of sugar, a little pepper and a couple of spoons of soy sauce. We taste the dish and adjust it to our taste.
12. Add chopped scrambled eggs, stir and turn off the heat.
13. Thai rice is ready. We decorate it with parsley or cilantro leaves and serve it as an independent dish for lunch or dinner, complementing the meal with fresh vegetables or salad. Bon appetit!

Recipe video

• Take bell peppers of several colors, and then the finished dish will turn out very bright and colorful.
• You can add other vegetables to the rice, such as zucchini, zucchini or mushrooms.
• The rice for this dish can be cooked in advance and stored in the refrigerator for up to two days. Cooked rice will reduce the cooking time to 15 minutes.

Turkey with Rice Recipe

To prepare this dish we will need:

1. Rice - 200 ml.
2. Turkey fillet - 200 gr.
3. Seafood cocktail – 400 gr.
4. Onions - 150 gr.
5. Carrots - 150 gr.
6. Sunflower oil - 50 gr.
7. Soy sauce - 50 gr.
8. Tomato - 100 gr.
9. Salt, pepper - to taste.

Preparation and cooking

And so, let’s start preparing for cooking the dish. I prefer to prepare all the ingredients at once, so as not to rush and twitch later, because it’s so convenient when everything is ready, all that remains is to add ingredients as needed.

First, let's take the rice and wash it five times (you need to rinse the rice thoroughly so that it doesn't stick together) and leave it in warm water, by the way, it doesn't matter what kind of rice, long-grain or round, it's purely up to your preference and taste.

The next step is to prepare the onions, simply peel and chop them, then take the carrots and wash them properly, then grate them on a coarse grater, in principle, you can grate them even finely or cut them into strips, whichever is more convenient for you.

And lastly, cut the turkey fillet into small cubes, I cut about 2 by 3 centimeters. We have everything prepared, we can start preparing the dish.

Place the frying pan on the stove, pour in refined sunflower oil and bring it almost to a boil. For example, I add coarsely ground red pepper to the oil for aroma and spiciness, but if you don’t like it spicy, then don’t add pepper.

Place the turkey fillet in hot oil and fry on both sides until golden brown, just do not dump all the turkey fillets in a pile, but place them individually and do not cover the pan.

The turkey is browned, now put the rice in the frying pan and pour warm water about 1-2 centimeters above the rice, stir and cover the frying pan with a lid and turn the temperature on the stove to medium, if you have gas, then reduce the flame.

Next, after 5 - 7 minutes, add seafood to the pan, mix everything and cover with a lid, let the rice continue to cook.

While we are cooking and stewing rice with turkey and seafood cocktail, we will take a small frying pan and fry the onions until golden brown.

The onion is golden, add grated or chopped carrots, whatever you have prepared, mix everything, fry.

Next for frying we start with a finely chopped tomato, but here you can replace it with tomato paste, with an incomplete spoon, and then the color will be more intense. Mix everything and fry it - the frying is ready, you can put it in a frying pan with rice.

We move on to the main dish, the rice is almost ready and we pour a couple of tablespoons of soy sauce into the pan, the dish is almost ready, but I move on to the last step.

The next step, you do at your own discretion, I add 2-3 cloves of finely chopped garlic and 3 whole cloves, for spiciness and aroma. You can also use a pinch of dry ground garlic if you don’t want to mess with garlic.

And again, it’s a matter of taste. You don’t have to add garlic, then just mix everything properly and taste for salt, add salt if necessary and, if desired, add allspice.

Only for lovers of spicy or Thai cuisine, you can use, which is what I do, Thai fermented shrimp sauce and also add sweet - spicy sauce, also Thai.

As you understand, it’s all a matter of taste, so I don’t insist that you necessarily put garlic, ground hot red pepper and Thai sauces in the dish; you will already get a wonderful, nutritious and aromatic dish.

Final stage. Adds overcooked onions, carrots and tomatoes to rice with seafood and turkey. Mix everything thoroughly, cover with a lid, turn on low heat on gas and let it simmer for five minutes.

Now our whole dish is ready. Cooking time is 25 - 30 minutes, there is nothing complicated, but the taste and aroma are, as they say, “you will lick your fingers.”

Chinese Fried Rice Recipe

Cooking time:

1 hour.
Number of servings:
2-3.
Calorie content:
149 kcal.
Kitchen appliances:
wok frying pan (or any other deep frying pan), cutting board, bowl, spatula (skimmer), saucepan, knife.

Ingredients

Step-by-step preparation

1. Boil a glass of rice in two glasses of salted water until tender. Transfer to a plate and wait for the rice to cool.
2. We wash the bell pepper, remove the seeds along with the stalk and cut it into cubes.
3. Wash the cucumber and also cut into cubes.
4. Finely chop a few green onions.
5. Cut the squid into small pieces. You can use other seafood instead, to suit your taste. Or use a sea cocktail, which must first be thawed.
6. Pour 3 tablespoons of oil into a frying pan and heat it well.
7. Add seafood and fry them, stirring constantly, for 2-3 minutes.
8. Add chopped pepper and 100 grams of corn. Stir and fry for 1-2 minutes.
9. Place rice in a frying pan, add 1-2 teaspoons of soy sauce, pepper to taste, half a teaspoon of sesame oil. Stir and fry everything together for 2-3 minutes.
10. Beat in 2 eggs, mix and fry for 1-2 minutes.
11. Turn off the fire. We are waiting for the rice to cool down a little. Rub a clove of garlic into it.
12. Add chopped onion and cucumber, mix and serve the dish.

Recipe video

See how quickly and easily this very original and tasty Chinese rice is prepared. You will definitely want to make it at home!

Recipe Sea cocktail with rice. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Sea cocktail with rice”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Sea Cocktail with Rice is 156.5 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Cooking rice with seafood in a slow cooker

The process of cooking rice in a slow cooker is the same as in a frying pan on the stove.

1. You need to first fry vegetables and seafood in the “Frying” mode.
2. Then add boiled rice, spices and seasonings, and cook everything together for 3-4 minutes.
3. At the end, add raw or boiled eggs, pre-chopped, herbs and garlic. The proportions of products, as well as their types, can be arbitrary, to suit your taste.

Other cooking options

If you liked my recipe, be sure to write a review in the comments. Also write your options for preparing rice with your favorite seafood. I would be glad to see clarifications and additions to my recipes, because it’s not in vain that they say, “Live forever and learn.” Thanks for stopping by and bon appetit!

A spicy and slightly spicy pilaf with seafood, vegetables and spices in Mexican style, somewhat similar to Valencian paella, although it differs significantly in taste and method of preparation. There are many similar dishes, with almost identical recipes and cooking methods, which are based on cooking rice in the liquid it absorbs. The most famous of these dishes is pilaf. Perhaps most of the peoples of the world who eat rice have similar dishes - even the simplest rice with carrots and the addition of sausage and paprika will please you.

The Creole dish jambalaya - the name of which apparently comes from the French jambon, which means ham. It is prepared from various sausages and ham, although fish and seafood are often used. This dish is a hearty and tasty mix of different products, very popular in many countries around the world. An amazing combination of meat and fish in one dish, and in the simplest version - regular rice with onions.

Pilaf with seafood. Step by step recipe

Ingredients for pilaf with seafood (2 servings)

• Rice 1 cup
• Seafood (mussels, shrimp, octopus, squid, etc.) 200 gr
• Sweet pepper 0.5 pcs
• Tomato 1-2 pcs
• Chili pepper 1 pc.
• Garlic 1 head
• Carrot 1 piece
• Onion 1 piece
• Chicken thigh or drumstick 1 piece
• Olive oil 50 ml
• Sweet paprika, ground chili, salt, saffron or marigolds Spices

1. To make delicious and slightly spicy Mexican rice, you need the most common fresh vegetables available at any time of the year.
   Carrot, large onion, head of garlic, ripe tomato. You need a small sweet pepper or half a large fruit. The color of the bell pepper doesn't matter. Optionally, if you like it spicy, you should prepare a fresh chili pod. Vegetables for cooking rice
2. To prepare Mexican seafood pilaf, you need to take care of chicken broth in advance.
   Boil chicken leg or drumstick in 0.5 liters of water until tender. Remove the leg, cool and cut the meat into small pieces. Strain the broth. There is no need to add spices and salt to the broth. Boil chicken broth
3. Peel onions, carrots, sweet peppers.
   Scald the tomato with boiling water, remove the skin and seeds, and chop the pulp very finely with a knife. Cut the onion into large strips. Cut carrots and peppers into cubes. Divide the garlic into cloves without peeling the shell. Peel and cut vegetables
4. Pilaf with seafood is best prepared from crumbly varieties of rice: parboiled, basmati. Spanish rice Calasparra Bomba is perfect for paella.
5. The rice is usually rinsed well under cold running water until the water runs clear. But now, as a rule, they sell so-called “steamed” varieties of rice, which do not need to be washed.
6. Heat the olive oil in a frying pan and warm it up a little so that the smell inherent in natural oil disappears.
   Fry chopped onions, peppers and carrots in olive oil for 5-6 minutes, stirring constantly. Fry onions, carrots and peppers in olive oil
7. Add unpeeled garlic cloves, tomato pulp, add a little salt and add sweet paprika and a pinch of coarsely ground dry chili to taste.
   Red paprika gives the dish a special aroma and taste, so you don’t have to skimp. I added a full teaspoon. Add garlic, salt and sweet paprika
8. Simmer the vegetable mixture, covered, over low heat until the vegetables are soft.
   You should get a thick vegetable stew. Heat treatment time for vegetables is about 15 minutes. Simmer a mixture of vegetables under the lid
9. Add rice and thoroughly mix vegetables with rice.
   Add saffron or marigolds. Fry in an open frying pan over medium heat for 3-4 minutes. Add rice and saffron
10. Next, add the chopped chicken meat and pour in 1 cup of chicken broth. Simmer the rice with vegetables under the lid until the broth is completely absorbed by the rice, and only then add the broth in small portions. The amount of liquid that rice can absorb is very difficult to guess. Therefore, it is worth adding the broth in small portions - a quarter cup at a time, periodically testing the rice to see if it is done.
11. Rice is usually cooked for up to 20 minutes. 1-2 minutes before cooking, add defrosted seafood to the rice. Seafood should first be filled with water and brought to a boil, and immediately rinsed with cold water. Mix the pilaf with seafood and add, if desired, fresh hot pepper very finely chopped with a knife and a little chicken broth.

    

Rice and seafood go well together. And most importantly, they fit perfectly into the gluten-free diet menu. And absolutely all family members will like the dish - both those who are forced to adhere to a diet and those who are free from food restrictions. The rice with seafood prepared according to our recipe differs from the classic one - we did not use white wine in it. This ingredient, of course, gives the dish an indescribable taste and aroma. But choosing a wine that is guaranteed to be gluten-free is not always possible.

How to cook rice with seafood according to a step-by-step recipe with photos

10

30 min

137 kcal

5/5 (4)

Rice with seafood is a traditional Spanish dish, the birthplace of which is considered to be Valencia (where it is called paella), but now this version of preparing rice is known all over the world. This dish has an interesting rich taste, but it is not as fatty as pilaf and has many benefits.

Rice contains a lot of calcium, magnesium and iron, which strengthen the body and contribute to the proper functioning of the stomach. Seafood is high in protein, fatty acids, phosphorus, zinc and iodine, which not only strengthen muscles and bones, but even prevent diseases of the bristles and cancer.

And if cooked correctly, rice with seafood will not only become your favorite tasting dish, but will also help you maintain a slim figure. Therefore, we propose to consider two cooking options: according to the classic recipe, in which rice is cooked on the stove, and more dietary rice with seafood in a slow cooker.

Classic seafood rice recipe

Kitchen appliances: two frying pans, a saucepan, a spoon, a knife.

Required Ingredients

Choose the right ingredients

• Use long grain rice as it cooks better. If you want to get the maximum benefit, then look for black or steamed rice in stores.
• It is best to take frozen seafood, since at sub-zero temperatures all larvae and small parasites that could be in the sea die. If you take fresh seafood, make sure it is from today's catch.
• Choose proven spices. If you are afraid of making a mistake, it is better to use regular black and red pepper, salt and a little paprika.

1. Rinse the rice and cook until fully cooked. Don't forget to add salt.
2. Fry seafood in oil until there is no water left.
3. Fry finely chopped garlic until golden brown. Add rice and soy sauce to it, stir and fry for a couple more minutes until uniformly brown. Mix rice with seafood and serve!

Cooking time: 1 hour 30 minutes.

Number of servings: 4-5. Kitchen appliances: knife, spoon, plate, multicooker .

• Rice – 1 glass.
• Sea cocktail – 500 g.
• Tomato – 2 pcs.

• Carrots – 1 large.
• Garlic – 2-3 cloves.
• Onion – 1 pc.

• Sweet pepper – 1 pc.
• Spices.
• Greenery.

1. Thaw seafood and rinse under running water. Turn on the “Baking” or “Frying” mode for 20 minutes. Add a little oil and fry the seafood until the end of the cycle with the lid open. Transfer them to a plate.
2. Peel and finely chop all vegetables. Pour a little oil and turn on the “Baking” mode for 30 minutes. Add the onion and fry for 10 minutes, then add the carrots and fry for another 10 minutes. Stir in the remaining vegetables and let them sit for another 10 minutes.
3. Add seafood and spices to the vegetables and stir. Place the washed rice in an even layer and pour in warm water until it covers. Add garlic and close the lid. Set the “Pilaf” or “Stew” mode for 30 minutes. After half an hour, add finely chopped greens and stir. Rice with seafood is ready!

Now you can watch a video that breaks down the entire process of cooking rice frame by frame. Everything is shown in great detail accompanied by pleasant classical music.

What is rice with seafood served with?

This rice can be a complete dinner, because it contains both proteins and carbohydrates that the body needs. But you can add a couple more light dishes to it. Make a vegetable salad or simply serve fresh vegetables.

Don't forget about fresh soft bread. You can add soy sauce to the rice so that anyone who wants can add it at their own discretion. It is also customary to serve white wine with seafood to highlight its rich taste.

A couple of tips

To make your dinner unforgettable, you need to follow some recommendations:

• Wash the rice well: the cleaner it is, the better the taste.
• To make the rice crumbly, you need to soak it in cold water for 1-2 hours.
• If you are concerned about the quality of seafood, it is better to lightly boil it first and then fry it.
• Fried onions add a special taste and aroma to any dish, but if for some reason you don’t like them, just add a whole peeled onion to the rice during the cooking process, which can be removed and thrown away at the end of cooking.

Other options

Rice is cooked all over the world, so it has many recipes. For example, you can cook rice with vegetables, lean meat, or make classic pilaf. The use of seafood is also quite widespread.

You can use them to prepare Seafood Pasta. With them you can make a dish that is easier on the body, such as a salad Seafood Salad or soup Seafood Soup. Moreover, their variety is so great that you will need a lot of time to try and prepare everything. But you can try!

Source: https://www.svoimirykami.club/gotovim-bistro/vtorye-blyuda/recepty-s-moreproduktov/ris.html

Rice with seafood: recipe with photos

If you have frozen seafood, leave it to thaw at room temperature in a colander, and then rinse thoroughly under cool running water.

Finely chop the onion and garlic. If necessary, chop the seafood (I chopped it to make it easier for the child to eat the finished dish).

Heat olive oil in a frying pan and fry chopped onion and garlic in it for a minute. Then add the seafood, add salt and fry over medium heat until the squid turns white and softens. In this case, the seafood platter needs to be stirred from time to time. Bring it to readiness and set the pan aside.

While the seafood is being prepared, we have time to peel and grate small carrots on a fine grater.

Let's take the rice. In another frying pan, heat 3-4 tablespoons of olive oil. Pour rice into it and stir well. The goal is for all the grains of rice to be saturated with oil. A couple of minutes to fry the rice is enough.

Add tomato paste to the rice. If you have a fresh tomato, chop it finely. If frozen, heat it under hot tap water for a few seconds, peel off the peel with your hands and add the tomato to the rice. Add the already prepared carrots there. Salt well.

Mix, fry for a minute or two, and pour in 150 ml of water or broth. Bring to a boil and reduce heat. Leave to cook and evaporate.

When the liquid evaporates, add another 150 ml. When it almost evaporates, you can try the rice; most likely he will be ready. Then add another 50 ml of water and prepared seafood. Once again we check the taste of the dish for salt; if necessary, add more salt and add spices that we consider necessary. Rice with seafood will benefit from spices. Simmer under the lid on low heat for another 5-7 minutes.

A simple and tasty dish for lunch - rice with seafood. It is prepared quickly and does not require any special financial or time costs. Today, frozen seafood platters can be purchased in supermarkets all year round at an affordable price.

Ingredients:

• dry rice - 2 cups;
• salt - to taste;
• purified water – 4 tbsp.;
• assorted any seafood – 350 g;
• garlic – 3 cloves.

Preparation:

1. Cook thoroughly washed rice in salted water. The cereal should be completely cooked, but not overcooked.
2. Place assorted seafood into a frying pan with heated oil. Cook until the liquid has evaporated.
3. Separately, fry the finely chopped garlic until a pleasant aroma appears.
4. Add rice and cook until golden brown.
5. Mix the cereal with the still hot seafood.

Divide the dish among plates and serve for lunch.

Sifudo chahan or seafood rice

Shifudo chahan is Japanese seafood stewed rice. In principle, if you add not a seafood cocktail to the cereal, but only shrimp, this dish will have a different name - ebi chakhan. And if you want chicken - tori tyakhan and so on. I think you understand. Chahan is pre-cooked rice stewed with something. This “something” today will be mussels, shrimp, octopus and other seafood.

Choosing products

Since the name of the dish translates as “stewed rice with seafood,” we stock up on two main ingredients. The cereal can be any kind – long-grained (as for pilaf) or round-grained (as for sushi). The same freedom is allowed in the choice of seafood. You can buy a frozen half-kilogram pack of “Cocktail”, or you can make your own set: 2-3 lobster carcasses, 300 g of shrimp, octopus, Saint-Jacques, mussels. In addition to the main ingredients, we also need an onion, 2 cloves of garlic, carrots, sweet peppers, 3-4 tablespoons of canned corn, spices (100 g of fresh or pickled ginger, wasabi), herbs (dill and parsley), soy sauce, sunflower oil. Optionally, you can also use a quarter glass of white table wine or a spoonful of tomato paste when preparing sifudo chahana.

Preliminary preparation

Boil rice in salted water. It should not be very crumbly, but not sticky either. Chop the vegetables: onions and garlic into small pieces (the cloves can be squeezed out through a press), carrots into thin strips, bell peppers into cubes. Peel the ginger root and grate it on a very fine grater. Thaw seafood. If we are dealing with fresh seafood, then boil and clean it, boil the squid in salted water for literally 2-3 minutes, cut it into small long strips. Cut large shrimps in half. Fry in vegetable oil and pour in soy sauce to soak. In Japan, rice with seafood is cooked on a wok and a special stove, but in a city apartment, a simple gas stove with a Teflon frying pan will do.

How to cook rice with seafood

Heat the vegetable oil in a frying pan and fry the onion and garlic until golden brown. Add ginger and pepper and continue heat treatment until they begin to tan. Now it's time for seafood. Quickly stir them for 1-2 minutes, then add the boiled rice. Keep it like this, stirring constantly

me, 2-3 minutes. The grain should not fry and become covered with a golden brown crust, much less burn, but only warm up and become saturated with the aroma of the accompanying ingredients. Add drained corn. Pour soy sauce into a jar with a lid, in which, as we remember, shrimp and squid were soaked, mix it with wasabi, close and shake the container like a shaker. Pour the emulsion onto the rice with seafood and simmer for another 3 minutes.

Variations

Wine will add piquancy to the dish, and tomato paste will add sweetness and spiciness. If you decide to use alcohol, you need to reduce the amount of soy sauce. It is added to rice with seafood at the stage of pouring a mixture of soy and wasabi. If you prefer tomatoes or tomato paste, add these components earlier. This is done when the vegetables are fried, but before the rice. In principle, Spanish paella is prepared according to a similar recipe.

Thai food dish

Ingredients:

• pre-cooked rice – 250 g;
• seafood – 250 g;
• green onions – 70 g;
• chili – 2 pods;
• garlic – 4 cloves;
• corn grains – 1/3 cup;
• basil - to taste;
• fish sauce – 3 dessert spoons;
• soy lime/lemon – 1 small. spoon.

Preparation:

1. Frozen seafood should be thawed first. Then rinse, clean off excess and chop coarsely.
2. Finely chop the greens with a sharp knife, and chop the chili into slices without seeds. Chop the garlic into tiny cubes.
3. Place seafood in a frying pan with any heated fat. Fry for a couple of minutes over high heat.
4. Then reduce the heating of the stove, add the components from the second step. Mix everything and cook for a couple more minutes.
5. Add cooked rice, corn kernels, chopped fresh (light) basil.
6. Mix everything. Close the lid. Simmer seafood until fully cooked.
7. Lastly, add fish sauce and citrus juice to the pan.

After another 1 - 2 minutes, the Thai seafood rice will be completely ready. It's delicious served with fried eggs.

Preparation

Prepare the seafood. Thaw in the refrigerator and then rinse. Pay special attention to mussels; they often contain sand, so rinse thoroughly and do not forget to remove the “beard” (the protruding tuft with which the mussels are attached to the stones). I used a seafood cocktail: boiled and frozen mussels, shrimp, octopus and squid.

Rinse the rice in several waters to remove as much starch as possible. Then fill with cold water so that the liquid covers the cereal by about 1-2 cm. As soon as it boils, add salt and saffron, stir. Cook until fully cooked - over low heat, but without stirring, for exactly 17 minutes, under a tightly closed lid. During cooking and after cooking, do not open the lid! After the specified time has passed, remove from heat and set the pan aside, wrap with a towel. As a result, you will get well-steamed rice, dense and crumbly, grain after rice.

Pour 1 tablespoon of vegetable oil into the frying pan, heat thoroughly and place seafood in it. Fry for no more than 2 minutes, add a couple of pinches of salt to taste. Then remove the poached seafood into a bowl and drain the resulting liquid separately. Due to such rapid heat treatment, mussels, shrimp and squid will remain soft and will not turn into rubber. And we use the liquid remaining after frying to prepare the sauce.

Peel a couple of onions and cut into cubes. Heat 2 tablespoons of oil in a frying pan, add the onion and sprinkle it with sugar, fry until soft, over low heat, stirring occasionally. It should caramelize, become soft, and have a beautiful golden color. But don't overcook it, it shouldn't darken or turn dark brown, otherwise it will taste bitter!

Add 2 cloves of minced garlic to the pan with the onions and cook for 10-20 seconds. Then pour in the liquid that we removed from the seafood pan and cook for another 30-40 seconds until the liquid has almost completely evaporated. At this point, I added frozen green peas to the pan for added color and flavor to our dish. If you don’t like rice with vegetables, you don’t have to add it.

Place the previously poached seafood into the frying pan and heat everything together for about 1 minute, stirring. Adjust the amount of salt and pepper to taste, sprinkle with lemon juice.

Combine with hot rice, mix everything gently but thoroughly. Remove from heat and leave covered for a couple of minutes to allow all the flavors to meld.

Serve hot seafood rice. Before serving, garnish with chopped herbs. Enjoy your meal!

By combining rice with seafood and using the ideas of culinary experts from different parts of the world, you will be able to prepare a lot of amazing culinary masterpieces. The most popular versions of the dishes come from European or Asian chefs and have a delicate, moderately spicy or spicy and rich taste.

Cooking in a slow cooker

Ingredients:

• dry cereal - 1 tbsp.;
• assorted seafood – half a kilo;
• large carrots – 1 pc.;
• garlic – 3 – 4 cloves;
• onion – 1 head;
• tomatoes (ripe, juicy) – 2 pcs.;
• sweet pepper – 1 pod;
• spices, salt, herbs - to taste.

Preparation:

1. A delicious dish of rice and seafood can be easily prepared in a slow cooker.
2. First defrost the selected seafood. Then rinse them and place them in a slow cooker with a small amount of oil. Cook in baking mode for 25 minutes.
3. Transfer to a separate bowl.
4. Peel and finely chop all the specified vegetables. You can leave the skin on the tomatoes. Cook them in the remaining oil in the same program for half an hour. According to cooking rules, it is better to add tomatoes at the end - 10 minutes before they are fully cooked.
5. Mix assorted soft vegetables with prepared seafood. Cover everything with an even layer of thoroughly washed rice. Add mashed garlic.
6. Pour warm water over the ingredients until they are completely covered. Add salt.
7. Cook the dish, covered, in the stewing program for 25 – 27 minutes.

Add the chopped herbs last. Stir well before serving.

Paella with shrimp and chicken

The dish got its name from a special deep frying pan with thick walls. In it, the ingredients are not just fried, but cooked in their own juice. However, at home, in an ordinary frying pan, paella turns out no less tasty and aromatic. And if you cook it in olive oil with the addition of various spices and dry white wine, it will acquire a truly Spanish taste.

In this recipe, golden paella is cooked in chicken broth with shrimp, chicken thighs, bell peppers, peas and other vegetables. It is recommended to serve the dish with cold pink Catalan or Valencian wine.

Ingredients for 4 servings:

• Round rice – 300 g
• Garlic – 4 cloves
• Onion – 1 head
• Sweet pepper – 1 piece
• Green peas – 100 g
• Shrimp – 200 g
• Chicken thighs – 500 g
• Chicken broth – 1 l
• Black peppercorns – 4 jokes
• Tomatoes - 2 pieces
• Lemon – 2 pieces
• Saffron - a pinch
• Olive oil – 100 ml
• Parsley – 50 g
• Salt - to taste
• Ground black pepper to taste
• Dry white wine – 200 ml

1. Chop chicken thighs into smaller pieces and fry in a deep frying pan in olive oil until half cooked.

2. Finely chop the onion and fry along with the chicken. When the onion becomes soft, add finely chopped garlic and rice. Fry it all for two to three minutes. Then add finely chopped peppers and tomatoes into the pan. Stir and simmer for another minute or two, stirring so that the contents of the pan do not burn.

3. At the same time, you need to heat up the chicken broth and dilute a pinch of saffron in it. Pour this broth over rice with vegetables and chicken, add salt and pepper and throw in a few black peppercorns and cook for ten minutes over low heat. The broth may boil away more intensely than you planned; its deficiency can be compensated for by additional injections of chicken broth, water or dry white wine.

4. Next, add peas to the rice, stir, place shrimp on top, pour in lemon juice, sprinkle with chopped parsley and cook the paella in three to four minutes over the same low heat, covering with a lid.

5. Serve with rose Catalan or Valencian wine. Very cold.

Paella is, first of all, a deep frying pan, rice and saffron. Everything else is optional. But if the rest appears, it is often in whimsical combinations of vegetables, meat and seafood. Paella gets its name from the frying pan of the same name. That is, it’s as if pilaf was called a cauldron. At the same time, paella is always prepared from rice and almost always with saffron, but not necessarily in a special paella pan. And in frying pans not specifically designed for paella, it also turns out very well. In contrast, again, to pilaf, which is simply impossible without a good cauldron, no matter how much you fuss with rice, zirvak and other important attributes.

Photo: from open sources

Fried rice with seafood

Ingredients:

• dry rice – 90 g;
• soy sauce – 4 – 5 dessert spoons;
• shrimp and mussels – 250 g;
• salad pepper – ½ pcs.;
• ginger root – 1.5 cm;
• green onion feathers – 4 pcs.;
• garlic - to taste;
• egg – 1 pc.;
• cilantro - several sprigs;
• salt and red pepper.

Preparation:

1. Rice (any shape) pour 1 tbsp. water. Cook over low heat until the liquid has completely evaporated.
2. Coarsely chop the garlic (if using). Chop the pepper into thick slices.
3. Fry them together until lightly browned in sunflower oil. Remove the garlic from the pan, which has already imparted a piquant aroma to the fat. After this, add chopped onion and grated ginger.
4. After a couple of minutes, pour in soy sauce and raw egg. Fry the mixture until cooked through.
5. Place the cooked rice into the pan. Sprinkle with salt (not forgetting the saltiness of the soy sauce) and red pepper. Mix well.
6. Pour boiling water over seafood separately for half a minute. Clear away everything unnecessary.
7. Add shrimp and mussels to the pan with the remaining ingredients. Leave the fried rice on the stove until the seafood is completely cooked.

Garnish servings with fresh cilantro leaves.

Classic seafood rice recipe

Required Ingredients

Choose the right ingredients

• Use long grain rice as it cooks better. If you want to get the maximum benefit, then look for black or steamed rice in stores.
• It is best to take frozen seafood, since at sub-zero temperatures all larvae and small parasites that could be in the sea die. If you take fresh seafood, make sure it is from today's catch.
• Choose proven spices. If you are afraid of making a mistake, it is better to use regular black and red pepper, salt and a little paprika.

Cooking sequence

1. Rinse the rice and cook until fully cooked. Don't forget to add salt.
2. Fry seafood in oil until there is no water left.
3. Fry finely chopped garlic until golden brown. Add rice and soy sauce to it, stir and fry for a couple more minutes until uniformly brown. Mix rice with seafood and serve!

With soy sauce

Ingredients:

• ready-boiled “Basmati” - 2 tbsp.;
• green salad pepper – 250 g;
• red onion – 2 heads;
• mixture of shrimp, squid and mini-octopus – 650 g;
• soy sauce – 5 dessert spoons;
• salt, chili - to taste.

Preparation:

1. Fry randomly chopped onions and peppers in any oil. When the vegetables soften, pour in the soy sauce.
2. Rinse and clean seafood separately. Place them in a container with vegetables. Cook together for 6 – 7 minutes.
3. Add already cooked warm cereal. Add salt and chili to taste.

Simmer the dish in a common bowl for a couple of minutes over low heat.

Risotto in tomato sauce

Ingredients:

• special rice for risotto – 230 g;
• assorted seafood – 270 g;
• tomatoes in their own juice (without skin) – about 350 ml;
• onion – 1 head;
• water – 850 ml;
• garlic – 1/3 head;
• olive oil – 5 dessert spoons;
• salt, spices, parsley.

Preparation:

1. Finely chop the onion and garlic. Fry the ingredients separately in olive oil.
2. Transfer the translucent onion and slightly browned garlic to a plate.
3. Fry the cleaned seafood in the remaining oil for a couple of minutes. Send raw rice to them. Cook the mixture until the cereal becomes slightly transparent.
4. Add 1/2 part of water and mashed tomatoes. Constantly add liquid as it evaporates. Simmer the dish over low heat for about 20 minutes until the sauce reaches the desired consistency. At the very end, add salt and spices.

Risotto should not turn out dry. If cooked properly, there will be some sauce left in it. When serving, sprinkle portions with fresh parsley.

Step-by-step cooking with vegetables

Ingredients:

• already prepared boiled rice - 2 tbsp.;
• mixture of boiled seafood – 650 g;
• green beans – 250 g;
• sweet corn (canned) – 1 tbsp.;
• red onion - 1 head;
• garlic – 4 – 5 cloves;
• salt pepper.

Preparation:

1. Place beans in a saucepan with water. Cook it after boiling for 6 - 8 minutes. Drain in a colander and pour over ice water.
2. Coarsely chop the onion. Fry it until soft in any oil. The vegetable should only be slightly golden.
3. Add all the legumes and chopped garlic.
4. After a couple of minutes, transfer the prepared rice and boiled seafood into the frying pan.
5. Simmer the ingredients of the dish together for 3 – 4 minutes.

Serve with soy sauce or teriyaki.

In creamy sauce

Ingredients:

• dry rice – 180 g;
• frozen shrimp and mussels – 350 g;
• garlic – 1 clove;
• onion – 1 head;
• oil – olives – 3 dessert spoons;
• dry white wine – 5 dessert spoons;
• fish broth – 1 l;
• parmesan – 70 g;
• heavy cream – 120 g;
• salt and pepper.

Preparation:

1. To cook rice with seafood according to this original recipe, the first thing you need to do is chop the onion and garlic very finely. Fry until lightly browned.
2. Add dry rice to vegetables. Fry it until slightly translucent. Pour wine into the cereal. After the alcohol has evaporated - 1 tbsp. broth. It should be completely absorbed into the rice.
3. Then spread the thawed seafood directly on top of the cereal. Pour in the remaining broth. Add salt and pepper.
4. When the rice swells, pour in the cream. Add salt if necessary.
5. Simmer on the fire for another 5 - 6 minutes.

When serving, sprinkle each serving with shredded cheese.

When preparing rice with seafood, be sure to clean it properly. For shrimp, remove the shell, intestinal crown, and, if desired, cut off the tails/heads. Remove the squid's entrails, the dense plate, and remove the film from them. Separate the mussels from the shells, cut off the protruding fibers.

Seafood recipes

Cooking rice with seafood according to the recipe with step-by-step photos and detailed video! Find out the best type of rice to use for this dish and what seafood you can use to make it perfect! An incredibly tasty dish that is perfect for dinner and breakfast and will certainly please all your loved ones.

rice with seafood

6-8 servings

1 hour

100 kcal

5 /5 (1 )

Many housewives are racking their brains over how to prepare not only a tasty, but also a healthy dish for their household and so that the cooking process itself does not take too much time. I bring to your attention a very tasty, satisfying and healthy dish - rice with seafood in a slow cooker.

It belongs to traditional Asian cuisine, which is known to many for its sharpness and spiciness, but I slightly adapted the recipe to suit our more familiar tastes so that everyone could enjoy the harmonious combination of seafood and rice. This universal dish is suitable for both a family dinner and a holiday table, it all depends on the presentation and additional ingredients that the hostess can add during the cooking process.

Kitchen appliances:

multicooker (or frying pan).

• Instead of a sea cocktail, you can simply use shrimp or mussels
  - any seafood will be appropriate in this dish.
• When purchasing frozen seafood, be sure to pay attention to the conditions in which they were stored and whether there is excess ice, which may indicate repeated defrosting.
• If you don't have black wild rice on hand, substitute regular white rice
  . My advice is to use round rice, which is traditionally suitable for paella or risotto.

Step-by-step recipe for cooking rice with seafood in a slow cooker

Preparatory stage

I won’t go into too much detail at the first stage of preparation; I’ll just say a few words.

The main stage of preparation

This time I cooked rice with seafood in a frying pan, but in a multicooker all the processes are similar, just follow all the steps sequentially in the multicooker bowl.

1. Cut one onion into thin half rings.
   Did you know?

   Putting the onion in the freezer for a few minutes will keep you from crying while chopping.

2. Chop one carrot into small cubes, you can also grate it on a coarse grater, but in this case it will not look very nice in the dish.
3. Heat the frying pan, pour in 30 ml of vegetable oil and let it warm up thoroughly.
4. Pour our chopped onions and carrots into the oil, mix and leave for a few minutes to fry. Don't forget to stir periodically.
5. While the vegetables are frying, finely chop 3-4 cloves of garlic; this is enough to add some piquancy to the rice with seafood in a slow cooker or in a frying pan and, at the same time, not to overwhelm the taste of the other products.
6. Add chopped garlic to the fried vegetables.
7. Next, add boiled seafood. Mix everything thoroughly and fry for 1-2 minutes so that all the ingredients become friends with each other.
8. At this stage we need to lightly salt and pepper the mixture, and also add 2-3 tbsp. l. soy sauce.
9. Add rice and mix all ingredients.
10. Add mung beans and three tablespoons of capers.
11. Mix everything well again and turn off the stove.

We give it a few minutes for all the ingredients to exchange flavors with each other and we can serve. You can decorate with fresh herbs or serve simply poured into a plate. There are so many colors and flavors in this dish that it could easily do without decoration.

If you use a slow cooker to prepare this dish, you need to use only one mode - “frying”. Perhaps, in this case, the cooking process will be even simpler, since there is less chance that something will burn. In any case, the choice of kitchen utensils and appliances is up to you.

Rice with seafood - 8 delicious recipes

A simple and tasty dish for lunch - rice with seafood. It is prepared quickly and does not require any special financial or time costs. Today, frozen seafood platters can be purchased in supermarkets all year round at an affordable price.

Ingredients:

• dry rice - 2 cups;
• salt - to taste;
• purified water – 4 tbsp.;
• assorted any seafood – 350 g;
• garlic – 3 cloves.

Preparation:

1. Cook thoroughly washed rice in salted water. The cereal should be completely cooked, but not overcooked.
2. Place assorted seafood into a frying pan with heated oil.
   Cook until the liquid has evaporated.
3. Separately, fry the finely chopped garlic until a pleasant aroma appears.
4. Add rice and cook until golden brown.
5. Mix the cereal with the still hot seafood.

Divide the dish among plates and serve for lunch.

Preparatory stage

I won’t go into too much detail at the first stage of preparation; I’ll just say a few words.

1. In separate saucepans, boil 200 g of rice, 200 g of mung bean and seven hundred to eight hundred grams of seafood, adding salt to each of them to taste, and 10 ml of vegetable oil in the container with rice.
   Did you know? To properly boil rice, you must first rinse it until the water becomes clear and place it in a pan of hot water. Pour in exactly 2 times more water than rice.
2. Initially, rice is cooked at maximum heat for 7 minutes with the lid open. Then, cover the pan, reduce the heat to low and simmer for another 15 minutes - during this time you should never open the lid or stir the rice.
3. We also rinse the mung bean well and soak it for 1-1.5 hours in cold water.
   Then we rinse it again and put it in the pan. Here it is also very important to observe the proportions of water and mung beans - for 1 glass of beans you need to take 2.5 glasses of water. The cooking process will take from 30 to 40 minutes. An important point: you need to salt the mung beans no earlier than 10 minutes before they are ready.
4. And finally, we boil our sea cocktail - if it is frozen, there is no need to pre-defrost it, just place it in water, bring to a boil, add salt and boil for 7 minutes.

The main stage of preparation

This time I cooked rice with seafood in a frying pan, but in a multicooker all the processes are similar, just follow all the steps sequentially in the multicooker bowl.

1. Cut one onion into thin half rings.
   Did you know? Putting the onion in the freezer for a few minutes will keep you from crying while chopping.
2. Chop one carrot into small cubes, you can also grate it on a coarse grater, but in this case it will not look very nice in the dish.
3. Heat the frying pan, pour in 30 ml of vegetable oil and let it warm up thoroughly.
4. Pour our chopped onions and carrots into the oil, mix and leave for a few minutes to fry. Don't forget to stir periodically.
5. While the vegetables are frying, finely chop 3-4 cloves of garlic; this is enough to add some piquancy to the rice with seafood in a slow cooker or in a frying pan and, at the same time, not to overwhelm the taste of the other products.
6. Add chopped garlic to the fried vegetables.
7. Next, add boiled seafood. Mix everything thoroughly and fry for 1-2 minutes so that all the ingredients become friends with each other.
8. At this stage we need to lightly salt and pepper the mixture, and also add 2-3 tbsp. l. soy sauce.
9. Add rice and mix all ingredients.
10. Add mung beans and three tablespoons of capers.
11. Mix everything well again and turn off the stove.

We give it a few minutes for all the ingredients to exchange flavors with each other and we can serve. You can decorate with fresh herbs or serve simply poured into a plate. There are so many colors and flavors in this dish that it could easily do without decoration.

If you use a slow cooker to prepare this dish, you need to use only one mode - “frying”. Perhaps, in this case, the cooking process will be even simpler, since there is less chance that something will burn. In any case, the choice of kitchen utensils and appliances is up to you.

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seafood rice recipe

For those who don’t really like to read, or just like to do all the processes under clear guidance, I suggest you watch a short video of the step-by-step preparation of this incredibly tasty and healthy dish.

What else can you serve rice with?

Today you saw how you can quickly and deliciously prepare a hearty dish, but this is one of many options for how and with what you can serve rice.

For example, you can prepare a very similar and no less tasty seafood risotto dish, but for this recipe it is better to use white round rice. The Arborio or Maratelli varieties are excellent for these purposes.

If you don’t like seafood, you can safely replace it with meat, but such a dish will be more like pilaf.

In general, rice can be combined with almost any food. Thus, vegetarians can serve rice with stewed vegetables or soy meat, and if you add tofu cheese to them, you will get an unusual and tasty dish. Rice can also be used in all kinds of meat or fish salads, or simply boil it, season with butter and use as a side dish for any main dish.

Useful tips

• To make the cooking process even faster and easier, you can boil the rice and mung bean in advance, even a day before the intended cooking.
• When cooking cereals and beans, be sure to follow the proportions of water and cereals (beans): in the case of rice - 1:2, if cooking mung beans - 1:2.5.
• When preparing seafood, it is important to observe time - with prolonged heat treatment they can become rubbery and lose their taste.

Seafood cooking options

Not only rice, but also pasta goes well with seafood, so I strongly recommend that you prepare pasta with seafood. If you have to prepare a light and satisfying dinner, you can prepare a very tasty seafood salad.

Many mothers know how difficult it is to get children to eat anything fishy. In order to somehow try to get the child to eat healthy seafood rich in all sorts of minerals and vitamins, I suggest making pizza with seafood, it will be difficult for them to resist such a dish.

Well, I shared my knowledge and secrets with everyone, I hope you get the same delicious dish . Please leave your comments on the recipe.

Perhaps you have comments on my recipe, I will be happy to listen and take into account.

And if you want to share your delicious recipes, I will gladly take them into my cookbook and try to cook them.

Source: https://www.izyskon.com/vtorie-bluda/iz-moreproduktov/ris.html

Video recipe for cooking rice with seafood

Rice with seafood “Indian team”

My own recipe. This is the main dish, it contains very healthy products. Almost all the ingredients in this dish come from India. That's why the name is like that. Also, this dish can be prepared during Lent. I recommend everyone to try it. It's really delicious. Ingredients: black rice (aka wild) - 1 cup, mung bean - 1 cup, onion - 1 pc., carrots - 1 pc., seafood (mussels, or cocktail) - 700-800 g., capers - 3 tbsp. , spoons, garlic - 3-4 cloves, salt, pepper - to taste, sunflower oil - about 40 ml., soy sauce - 2-3 tbsp. spoons. Cooking time: 50-60 minutes. Bon appetit!!!

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2016-04-10T15:00:01.000Z

Rice with seafood - a deliciously tasty savory dish

By combining rice with seafood and using the ideas of culinary experts from different parts of the world, you will be able to prepare a lot of amazing culinary masterpieces. The most popular versions of the dishes come from European or Asian chefs and have a delicate, moderately spicy or spicy and rich taste.

How to cook rice with seafood?

Rice and seafood dishes, when studied in detail, amaze with their variety and have very impressive taste and nutritional qualities, determined by the composition of the basic and additional ingredients.

1. Any type of rice is suitable for cooking with seafood, but the choice will determine the taste and often the texture of the dish.
2. If the seafood is boiled and frozen, they are added to the dish at the end of cooking, being careful not to subject them to additional heat treatment, but only to defrost and warm them up.
3. When cooked together, rice with seafood can be supplemented with vegetables, creamy, tomato, soy or other sauce, all kinds of seasonings, spices, and herbs.

Rice with seafood in creamy sauce

Rice with seafood cocktail, the recipe for which will be presented below, is prepared with the addition of cream, which perfectly complements the flavor palette of the ingredients and emphasizes the delicacy of their taste. Instead of water, you can use vegetable, shrimp or fish broth, acidifying it with lemon juice.

Ingredients:

• rice – 250 g;
• seafood – 400 g;
• water or broth – 0.5 l;
• onion – 1 pc.;
• cream – 150 ml;
• lemon juice, cheese, herbs;
• salt, pepper, Provençal herbs.

Preparation

1. Onions are fried in oil.
2. Add rice, and after a couple of minutes water or broth.
3. Cook the dish until the moisture is absorbed.
4. Add a seafood cocktail, seasonings, and pour in cream.
5. Heat the rice with seafood and cream for 3-5 minutes, sprinkle with herbs.

Seafood Fried Rice – Recipe

For those who are familiar with Thai cuisine, fried rice with seafood will not be a novelty and will delight you with familiar spicy and original flavor notes. If you are preparing a dish for the first time, you should add ingredients such as hot pepper, ginger and garlic with caution, focusing on individual taste preferences.

Ingredients:

• rice – 200 g;
• seafood – 400 g;
• tomato – 1 pc.;
• onion – 1 pc.;
• garlic – 3 cloves;
• lemon – 0.5 pcs.;
• soy sauce – 40 ml;
• sugar – 1 teaspoon;
• ginger, chili, cilantro;
• salt, pepper, oil.

Preparation

1. Boil the rice until tender, wash it, and let it drain.
2. Onion, ginger and garlic are fried in oil, adding sugar.
3. Add peeled tomatoes, seafood, lemon juice, fry together for 5 minutes, adding rice and soy sauce at the end.
4. Serve fried rice with seafood and cilantro.

Thai seafood rice - recipe

Another Thai recipe for preparing delicious rice with seafood will be presented in this section. Sweet bell and hot peppers, sweet corn, tomatoes and green onions are used as additional components that enrich the properties of the food.

Ingredients:

• rice – 200 g;
• seafood – 300 g;
• tomato, sweet and hot pepper - 1 pc.;
• garlic – 4 cloves;
• lemon – 0.5 pcs.;
• egg – 1 pc.;
• teriyaki sauce – 40-50 ml;
• ginger – 30 g;
• salt, pepper, oil, basil, coriander.

Preparation

1. Boil the rice, fry the seafood and beaten egg separately until you get omelette slices.
2. Ginger and garlic are browned in oil in a wok.
3. Add sweet and hot peppers, tomatoes, all seasonings, and then seafood, omelet, rice.
4. Season rice with Thai seafood with teriyaki sauce, heat for a couple of minutes and serve with basil and green onions.

Rice with seafood and vegetables - recipe

An excellent version for the diet and menu of those who strive for proper and healthy nutrition - brown rice with seafood and vegetables. The composition of the assorted vegetables is variable and can be adjusted at the discretion of the cook. Asparagus will replace beans, and cauliflower florets will replace broccoli.

Ingredients:

• rice – 200 g;
• seafood – 200 g;
• broccoli and green beans – 150 g each;
• tomato – 1 pc.;
• onion – 1 pc.;
• garlic – 2 cloves;
• greenery;
• salt, pepper, Italian herbs, oil.

Preparation

1. Onion and garlic clove are fried in oil.
2. Add the remaining vegetables, washed rice and 400 ml of boiling water.
3. Cover the container with a lid and cook the dish until the cereal is soft.
4. Add seafood and seasonings.
5. Heat the rice with vegetables and seafood for 3-5 minutes, season with garlic and herbs, and let it brew.

Seafood salad with rice

For dinner, a nutritious and at the same time light and dietary seafood salad with rice and egg will be more appropriate than ever. For minimal calorie content, a seafood cocktail or assorted mussels and shrimp are boiled in water until tender, and for maximum flavor, fried with the addition of garlic.

Ingredients:

• rice – 100-150 g;
• seafood – 400 g;
• quail eggs – 5 pcs.;
• onion – 1 pc.;
• garlic – 2 cloves;
• lemon – 0.5 pcs.;
• olive oil – 50 ml;
• lemon juice – 25-30 ml;
• sugar – 0.5 teaspoon;
• dried garlic, paprika, pepper - 1 pinch each;
• salt, oil for frying.

Preparation

1. Boil the rice and mix with chopped onions.
2. Seafood is fried in oil until cooked, adding garlic.
3. Boil the eggs and cut them.
4. Warm rice with onions, eggs and seafood are placed on the dish, and everything is topped with a dressing of oil, lemon juice, dried garlic, paprika and pepper.

Those who are not indifferent to the exotic will enjoy cooked rice with seafood in pineapple according to a Thai recipe. You will be captivated not only by the incredible rich taste of the dish, but also by its exquisite, unusual presentation in halves of fresh fruit. If desired, the surface of the filling can be sprinkled with cheese and baked in the oven.

Ingredients:

• pineapple – 1 pc.;
• boiled rice – 3 cups;
• seafood – 400 g;
• sweet pepper – 1 pc.;
• carrots – 0.5 pcs.;
• shallots – 2 pcs.;
• garlic – 3 cloves;
• raisins – 30 g;
• curry and soy sauce - 1 tbsp. spoon;
• salt, pepper, green onion, cilantro, cashews.

Preparation

1. Garlic with seafood and onions with vegetables are fried separately.
2. Combine seafood, vegetables with rice, raisins, nuts, adding seasonings, soy sauce and slices of pineapple pulp.
3. Fill the pineapple halves with the mixture.
4. When serving, sprinkle rice in pineapple with seafood with cilantro and green onions.

Black rice risotto with seafood

If you want to surprise guests or family, cooked black rice with seafood will do the job, traditionally including mussels and shrimp or a richer assortment with scallops, octopus, and squid. The rich taste of black grain makes it possible to use water instead of broth.

Ingredients:

• black rice – 1.5 cups;
• seafood – 300 g;
• water – 4 glasses;
• white wine – 120 ml;
• onion – 1 pc.;
• garlic – 3 cloves;
• parmesan – 100 g;
• salt, pepper, basil, oil.

Preparation

1. Boil seafood.
2. Fry onions in oil.
3. Add rice, fry for 5 minutes, pour in wine.
4. After 2 minutes, add boiling water step by step, 0.5 cups at a time.
5. Stir in seasonings and seafood.
6. The dish is served with cheese and basil.

Rice with mushrooms and seafood

Rice with seafood is a recipe that always positively supports experiments involving the addition of mushrooms. The easiest way to enrich the taste of a dish is to add champignons, but if there is a chance to use wild mushrooms, you should not miss it, and ultimately enjoy an exceptional result.

Ingredients:

• champignons – 300 g;
• rice – 250 g;
• seafood – 300 g;
• onion – 1 pc.;
• garlic – 4 cloves;
• cheese – 100 g;
• soy sauce – 60 ml;
• salt, pepper, spices, herbs.

Preparation

1. Fry mushrooms with onions, boil seafood and rice separately.
2. Seafood, rice, seasonings, soy sauce and grated cheese are added to the mushroom fry.
3. Heat the dish for a couple of minutes, stir in the garlic, let it brew and serve with herbs.

Rice with seafood in Spanish

Rice with chicken and seafood in Spain has an uncompromising name - paella and is prepared in a special vessel with a lid. The uniqueness of the taste is given by the addition of saffron and at the same time fish or shrimp broth, tomato pulp and assorted vegetables from sweet and hot peppers, green beans or peas.

Ingredients:

• rice – 250 g;
• seafood – 400 g;
• sweet and hot peppers – 0.5 pcs.;
• green beans – 100 g;
• garlic – 4 cloves;
• tomato puree – 150 g;
• saffron threads – 4 pcs.;
• fish broth – 1 l;
• salt, pepper, oil, herbs, lemon.

Preparation

1. Garlic and seafood are fried in oil and transferred to a plate.
2. Vegetables, tomato, rice, seasonings and broth are added to the oil.
3. Prepare the dish until the cereal is ready, adding seafood and saffron at the end.
4. Paella is served with lemon and herbs.

Rice with seafood in the oven

It is convenient and quick to cook rice with frozen seafood in a form with a lid or in a cauldron in the oven. If there is no lid, you can cover the deep pan with foil. In addition to onions and carrots, the composition can be supplemented with chopped sweet peppers, frozen peas, and tomato slices, ideally without skin.

Ingredients:

• rice – 200 g;
• water – 0.5 l;
• seafood – 400 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• garlic – 2 cloves;
• Italian herbs – 1 teaspoon;
• olive oil – 30 ml;
• salt pepper.

Preparation

1. Onions and carrots are fried in oil, mixed with rice and seafood.
2. Add garlic, herbs, salt, pepper, transfer the mixture into a mold and fill with water.
3. Place the container in an oven preheated to 180 degrees for 40 minutes.

Rice with seafood recipe in a slow cooker

Rice with seafood in a slow cooker always turns out delicious. As a liquid base, you can use water or, if possible, shrimp, fish, or vegetable broth. For the dietary version, seafood and vegetables are not fried, but simply placed in a bowl and wait for the selected mode to complete.

Ingredients:

• rice – 300 g;
• seafood – 0.5 kg;
• sweet pepper – 1 pc.;
• carrots – 1 pc.;
• shallots – 2 pcs.;
• garlic – 2-3 cloves;
• tomatoes – 100 g;
• salt, pepper, oil, spices.

Preparation

1. Turn on the “Frying” program.
2. Add oil, onions and carrots to the bowl, and after 5 minutes peppers, tomatoes and garlic.
3. They add seafood, rice, and all the seasonings.
4. Pour in 500 ml of hot water, switch the device to the “Pilaf” mode for an hour.

Source: https://womanadvice.ru/ris-s-moreproduktami-voshititelno-vkusnoe-pikantnoe-blyudo

What else can you serve rice with?

Today you saw how you can quickly and deliciously prepare a hearty dish, but this is one of many options for how and with what you can serve rice. For example, you can prepare a very similar and no less tasty dish, but for this recipe it is better to use white round rice. The Arborio or Maratelli varieties are excellent for these purposes. If you don’t like seafood, you can safely replace it with meat, but such a dish will be more like pilaf.

In general, rice can be combined with almost any food. Thus, vegetarians can serve rice with stewed vegetables or soy meat, and if you add tofu cheese to them, you will get an unusual and tasty dish. Rice can also be used in all kinds of meat or fish salads, or simply boil it, season with butter and use as a side dish for any main dish.

• To make the cooking process even faster and easier, you can boil the rice and mung bean in advance, even a day before the intended cooking.
• When cooking cereals and beans, be sure to follow the proportions of water and cereals (beans):
  in the case of rice - 1:2, if cooking mung beans - 1:2.5.
• When preparing seafood, it is important to observe time - with prolonged heat treatment they can become rubbery and lose their taste.

Seafood cooking options

Not only rice, but also pasta goes well with seafood, so I strongly recommend that you cook it. If you have to prepare a light and satisfying dinner, you can prepare a very tasty one.

Many mothers know how difficult it is to get children to eat anything fishy, ​​so in order to somehow try to get the child to eat healthy seafood rich in all sorts of minerals and vitamins, I suggest you cook it, it will be difficult for them to resist such a dish.