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.
2 cups long grain brown rice
3 cans diced tomatoes
4 cups water
2 cups chicken stock
1 tablespoon lemon juice
8 small sweet “bell” peppers
1 bag of frozen shellfish
chili pepper 1 teasponn
smoked paprika 1/2 teaspoon
seasoning salt generous amount to taste.
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.
Cover with foil and cook in the oven for about at 375 degrees, preferably in a smoker oven.