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A plate of Puerto Rican seafood rice.

Arroz Con Mariscos (Puerto Rican Seafood Rice)

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  • Author: Salima Benkhalti
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Entree, Dinner, Lunch
  • Method: Stovetop
  • Cuisine: Puerto Rican, Latin, Spanish
  • Diet: Gluten Free

Description

This Puerto Rican style seafood rice (Arroz con Mariscos) is a fabulously delicious, less complicated version of Spanish Paella. Loaded with a blend of seafood, onion, pepper, and a flavorful rice base, it’s incredibly cozy with minimal effort required.


Ingredients

Units Scale
  • 1 package frozen seafood mix, or a combination of your favorite fresh seafood (see note)*
  • 1 tbsp olive oil or achiote oil
  • 1 yellow onion, diced
  • 1/2 cup peppers (could be fresh bell, fire roasted, pimento, piquillo, etc.), diced
  • 2 cloves garlic, minced
  • 1/3 cup sofrito
  • 2 tsp sazon seasoning
  • 1 tsp salt
  • 2 cups short to medium grain white rice, rinsed
  • 2 cups water
  • 1/2 cup frozen (or fresh) peas
  • optional: cilantro and lime to garnish

Instructions

  1. Prep the seafood mix. Thaw the seafood mix if directed to in package directions so that it will be ready to go when you’re ready to start the rice. The mix I’m using can be cooked from frozen.
  2. Sauté the veggies, sofrito, sazon, and salt. In a caldero or dutch oven, heat the oil over medium high heat before adding diced onion. Cook until the onions begin to turn translucent then add garlic and sofrito and cook for an additional 1-2 minutes. Toss in pimento peppers, olives, sazon, and salt and mix to combine.
  3. Add seafood mix. Toss the prepared seafood mix into the pot and stir to incorporate everything together. Cook for a few minutes over medium high heat.
  4. Add rice and water. Add the rice and water and bring to a boil, continue to boil rapidly for a few minutes, stirring often.
  5. Cook the rice and seafood on low. Cover the pot and turn the heat to low. Cook for 15-25 minutes, or until the seafood is fully cooked and the rice is cooked through.
  6. Fluff in peas and serve. Fluff the peas into the rice. Add any additional salt or pepper to taste and serve with minced cilantro and a squeeze of lime juice, if desired.

Notes

  • Frozen seafood mix can be substituted for ¼ – ½ lb of each: shrimp, mussels, squid, and clams. Note that you may need to prep the seafood (slice, clean, devein, etc.) depending on the kind you buy.