Super simple take on a great recipe. Check my book, Fighter Pilot in the Kitchen for the Spanish Rice Recipe.
This recipe will feed at least 6 hungry adults. Serve with Brazilian cheese bread.
Ingredients:
1 1/2 cups long grain brown rice
3 cans diced tomatoes
4 cups water
2 cups chicken stock
1 tablespoon lemon juice
1 onion
8 small sweet “bell” peppers
1-2 bags of frozen shellfish (12 ounces each)
chopped garlic (equivalent to 1 clove)
chili pepper 1 teaspoon
smoked paprika 1 1/2 teaspoon
seasoning salt generous amount to taste. (at least 1 teaspoon)
Steps:
Chop the onion in small pieces. Add the garlic and saute with avocado oil or coconut oil until clear.
Add the rice, tomatoes, spices together in a large sauce pan. Add 4 cups of water and bring to a boil. Simmer on low heat with the pan covered for about 20 minutes after boiling.
In a large cast iron pan or paella pan, add the rice and top with the peppers, then the frozen sea food. Mix the chicken stock with the lemon and pour over the rice. Do not stir.
Cook:
Cover with foil and cook in the oven for about 1 hour at 375 degrees, preferably in a smoker oven. (I just made this for a party of 6 and found that using just one bag of seafood mix will be a bit light on the seafood. You should use at least 2 bags for a good consistency.)
Phil Brewer's Blog 