Seychelles Creole Rice Recipe
This dish is so adaptable that it can be used as a side dish or a main course, and it pairs well with a wide variety of meats and seafood. It's a staple in Seychellois households, and it's often served alongside other dishes like curry and coconut-milk-braised chicken.
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Servings: 8 Servings
Calories: 504 kcal
Equipment
- Large pot with a lid
- knife
- Chopping board
- Measuring cups and spoons
- Wooden spoon or spatula
- Medium-sized pan for cooking shrimp or fish
Ingredients
- 2 cups long-grain white rice
- 4 cups water
- 2 tablespoons vegetable oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 cup diced tomatoes
- 1 cup tomato sauce
- 1 teaspoon thyme leaves
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup peas frozen
- 1 cup carrots diced
- 1 cup chicken diced cooked
- 1 cup shrimp peeled and deveined
- ¼ cup chopped fresh parsley for garnish
Instructions
- Use a rice cooker instead of a pot for easier preparation.
- Chop the vegetables and measure the spices ahead of time to save time during cooking.
- Use frozen shrimp or fish to save time on cleaning and peeling.
Nutrition
Calories: 504kcal | Carbohydrates: 47g | Protein: 12g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 496mg | Potassium: 467mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3639IU | Vitamin C: 46mg | Calcium: 69mg | Iron: 2mg
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