One-Pan Seafood Rice Recipe: A Quick Taste of the Sea

Savor the vibrant ocean flavors with this One-Pan Seafood Rice Recipe, a delightfully quick and easy dish perfect for weeknight dinners.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Seafood

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil can use vegetable or canola oil as a substitute
3 cloves Minced Garlic fresh garlic is recommended for optimal taste
1 medium Chopped Onion substitute with shallots for a sweeter profile
1 teaspoon Turmeric omit for a less vibrant dish
1 teaspoon Smoked Paprika swap for regular paprika if preferred

For the Rice

1 cup Long-Grain Rice substitutes include brown rice or jasmine rice
2 cups Fish Broth substitute with chicken or vegetable broth for milder taste

For the Seafood

2 cups Frozen Seafood Mix fresh seafood can be used, adjust for cooking times
Salt to taste
Pepper to taste

For the Veggies

1 cup Roasted Diced Bell Pepper substitute with any preferred cooked or fresh vegetable
1 cup Frozen Peas omit if not using in the seafood mix

For Garnish

1 squeeze Lemon for brightness
2 tablespoons Parsley chopped, for flavor enhancement

Equipment

large deep skillet

Method

Step-by-Step Instructions

Begin by placing a large deep skillet over medium-high heat. Add two tablespoons of olive oil and let it heat for about 1-2 minutes until it shimmers slightly.
Add 3 cloves of minced garlic and 1 chopped onion to the skillet, sautéing for about 10 minutes until the onion becomes translucent.
Sprinkle in 1 teaspoon of turmeric and 1 teaspoon of smoked paprika, stirring well, and allow the spices to cook for 1-2 minutes until fragrant.
Introduce 1 cup of long-grain rice to the skillet, stirring to coat with the spices and toast for about 3 minutes.
Pour 2 cups of fish broth into the skillet and gently mix in 2 cups of frozen seafood mix and 1 cup of frozen peas, seasoning with salt and pepper.
Once the broth is absorbed and the rice is tender (about 15 minutes), fold in 1 cup of roasted diced bell peppers.
Finish by garnishing with fresh lemon juice and chopped parsley, then serve warm and enjoy!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Use a large enough skillet to ensure even cooking. Avoid stirring too much after adding the broth to prevent mushiness. Fresh seafood provides the best flavor.

Tried this recipe?

Let us know how it was!