MAKES: 14 servings
- 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
- 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.
- Add the tomato sauce along with enough water to cover the rice and stir to combine.
- Add the salt, pepper, garlic and Season-All Seasoning, along with the Ro-tel tomatoes and chiles, and cover the pan.
- Cook for about 7 minutes, checking toward the end if more water is needed.
- Stir in the fish and continue cooking for 3 to 5 minutes.
- Add the shrimp and cook for another 3 to 5 minutes.
- 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.
- Sprinkle the cheese evenly over the rice, place the lid back over top, and wait a few minutes, until the cheese melts.
- Taste for seasoning, and add more as needed. Recipe can be halved.