MAKES: 14 servings

INGREDIENTS:

• 2 to 3 tablespoons olive oil
• 1 pound long grain white rice
• 8 ounces tomato sauce (canned is fine)
• Salt, to taste
• Pepper, to taste
• Granulated garlic, to taste
• Season-All Seasoning, to taste
• 8 ounces Ro-tel diced tomatoes and green chiles
• 1 1/4 pounds black drum, skin off, cut into about 1-inch chunks
• 1 pound Fresh (16/20 count) gulf shrimp, peeled, deveined, and cut in half
• 3/4 pound grated pepper Jack cheese

DIRECTIONS:

1. In a large skillet, heat the olive oil over medium high heat, add the rice and cook, stirring occasionally, for several minutes, until the rice becomes opaque. It will begin to brown.
2. Add the tomato sauce along with enough water to cover the rice and stir to combine.
3. Add the salt, pepper, garlic and Season-All Seasoning, along with the Ro-tel tomatoes and chiles, and cover the pan.
4. Cook for about 7 minutes, checking toward the end if more water is needed.
5. Stir in the fish and continue cooking for 3 to 5 minutes.
6. Add the shrimp and cook for another 3 to 5 minutes.
7. Turn the heat down to low and allow the rice to absorb any excess water. Taste the rice, and if it’s not quite tender, you may need to add a bit more water and allow it to cook a few more minutes.
8. Sprinkle the cheese evenly over the rice, place the lid back over top, and wait a few minutes, until the cheese melts.
9. Taste for seasoning, and add more as needed. Recipe can be halved.
10. Enjoy!!