Chilli Seafood Rice

On Friday, May 23rd, 2014

  • Cooking time: Less than 30 minutes
  • Cuisine: Modern Australian
  • Healthy options: Lactose free-Low cholesterol-Low fat-Healthy
  • Serves: 2
  • Type: Seafood


  • 2 teaspoons polyunsaturated or monounsaturated oil
  • 1 small brown onion (80g), chopped finely
  • 1 clove garlic, crushed
  • 410g can no-added-salt tomatoes
  • 1 small fresh red chilli, chopped finely
  • 1/3 cup dry red wine (80ml)
  • 1 cup cooked long grain rice
  • 1 tablespoon finely chopped fresh parsley
  • 1 small red capsicum (150g), chopped finely
  • 1 small green capsicum (150g), chopped finely
  • 375g white fish fillets, chopped coarsely
  • 100g can crab meat, drained
  • 125g scallops

Preparation method

1.Heat oil in large saucepan; cook onion and garlic until soft.

2.Add undrained, crushed tomatoes, chilli and wine; bring to boil. Boil
for about 10 minutes or until sauce has thickened.

3.Stir in rice, add parsley, capsicum and seafood; gently stir over heat for about 10 minutes or until capsicum is soft and seafood tender.

Store: Recipe can be made a day ahead and refrigerated, covered.

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