Rice with Seafood
A bright and tasty dish! Simple, quick, and budget-friendly. Rice and seafood go wonderfully together. Most importantly, this main dish fits well into a gluten-free menu. It will please the whole family - both those who need to follow a diet and those who have no dietary restrictions.
Updated : 05 August, 2026
Easy
About 30 min.
Ingredients
300 grams
Seafood cocktail
150 grams
Rice
1
Bell pepper
3 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make rice with seafood? Prepare the necessary ingredients. Rinse the rice several times until the water runs clear. Instead of a seafood mix, you can use just shrimp or mussels. When buying frozen seafood, be sure to pay attention to the conditions in which it was stored and whether there is excess ice, as this may indicate repeated thawing. I used short-grain rice. Wild rice can be used instead of regular rice.
Step 2
Wash the bell pepper, dry it, and remove the seeds and stem. Cut the pepper into small pieces.
Step 3
Boil the rice until done in a large amount of salted water. Drain the cooked rice in a sieve and let the water drain off.
Step 4
The seafood does not need to be thawed beforehand.
Step 5
Heat the vegetable oil in a deep, thick-bottomed pan. Add the bell pepper and fry it over medium heat, stirring, for 5–7 minutes. You can add frozen green peas and/or canned corn to the bell pepper. Then the dish will turn out even more filling and much more colorful.
Step 6
Add the seafood to the bell pepper. Season with salt and pepper to taste and mix. Cover the pan with a lid and simmer the pepper with the seafood for about 7 minutes.
Step 7
Add the rice to the pan. Mix everything well and remove from the heat. If desired, you can pour in 50 ml / about 3 tablespoons dry white wine.
Step 8
Let the seafood and rice stand in the pan for about 10 minutes, then serve.
Author note
Share the recipe
