Gourmet Gluten-Free Portuguese Seafood Rice Pot with Aromatic Herbs

Allergens

Shellfish (Shrimp)

Ingredients

• 1. 2 cups long
• grain rice 2. 4 cups gluten
• free chicken broth 3. 1 lb large shrimp, peeled and deveined 4. 1 cup diced cooked chicken breast 5. 1 medium onion, chopped 6. 2 cloves garlic, minced 7. 1 green bell pepper, chopped 8. 1 red bell pepper, chopped 9. 1 cup cherry tomatoes, halved 10. 2 cups kale, chopped 11. 1/4 cup parsley, finely chopped 12. 1/4 cup cilantro, finely chopped 13. 2 tbsp olive oil 14. Salt and pepper to taste 15. 1 tsp smoked paprika 16. 1 tsp ground cumin 17. 1/2 tsp cayenne pepper (optional) 18. 1 cup frozen peas, thawed

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened and fragrant.
2. Stir in the green and red bell peppers, cooking for about 3 4 minutes or until slightly tender.
3. Pour in the gluten free chicken broth and add the long grain rice, stirring to combine. Bring the mixture to a boil.
4. Add the shrimp, diced cooked chicken, cherry tomatoes, and seasonings (salt, pepper, smoked paprika, cumin, and cayenne pepper if using). Stir well.
5. Reduce heat to low, cover, and let it simmer for 18 20 minutes or until the rice is cooked through.
6. In the last few minutes of cooking, stir in the kale, peas, parsley, and cilantro, allowing them to wilt slightly.
7. Taste and adjust seasoning if needed. Remove from heat and let it stand for a couple of minutes before serving.
8. Enjoy your scrumptious gluten free Portuguese seafood rice pot with aromatic herbs!

Chef’s Insight

1. To enhance the aroma and flavors, cook the dish using a heavy-bottomed pot with a tight-fitting lid.

Notes

1. For a more colorful presentation, consider using a mix of colors for the rice, such as brown or wild rice. 2. Adjust the heat level according to your preference by altering the amount of cayenne pepper used.