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Seafood Spanish Rice

2 large onions, chopped
2 bell peppers, chopped
1 jalapeno peppers, seeded and minced, to taste
6 cloves garlic, minced
4 cups bouillon
2 tablespoons tomato paste
1 tablespoon sweet paprika
1/2 teaspoon tumeric
1 teaspoon fennel seeds
1 teaspoon oregano
1 cup uncooked brown rice or barley
1-2 pounds seafood of your choice: squid rings, shrimp, fish fillets cut in bite size pieces, etc.
1/2 cup sliced pimento-stuffed olives
1 cup frozen peas

Combine everything but the seafood, olives and peas in a large pot. Bring to a boil, reduce the heat and cover the pot. Simmer, stirring occasionally, 45-60 minutes or until the rice (or barley) is tender. Add the seafood, cover and cook until it is opaque (about 5 minutes). Stir in the olives and peas.

4-6 servings

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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