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Seafood and chilli rice gumbo

Tasty, healthy and filling dinners have never been so easy with pre-cooked and flavoured rice pouches.

Here we use a Mexican chilli and bean rice pouch, but you could use any flavour; you could also opt for a seafood mix pack too - just check you get around 500g in weight.

Rice type: Mexican chilli & bean rice pouch
Servings: Serves 2 - 3
Preparation Time: 5 minutes
Cooking Time: 10 minutes

Ingredients

• 250g pack Mexican chilli & bean rice (we used Tilda but you could also use any flavoured rice pouch)
• 400g can chopped tomatoes
• ½ tsp smoked paprika
• 1 clove garlic, chopped
• 1 green pepper, diced
• 300g cod fillet, cubed
• 150g cooked peeled tiger prawns
• 75g cooked mussels
• 2 tbsp chopped parsley

Step 1

Place the tomatoes, paprika, garlic and pepper in a large frying pan and bring to the boil, add the fish and seafood.

Step 2

Simmer for 5-7 minutes until slightly thickened.

Step 3

Stir in the rice and cook for 2 minutes, stirring occasionally.

Step 4

Stir in the parsley and then serve.

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