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Saffron Rice with Tilapia and Shrimp

Photo: Squire Fox; Styling: Kaitlyn Du Ross

 

Hands-on time 35 mins
Total time 55 mins
Yield Serves 6 (serving size: about 1 1/2 cups rice mixture and 1 lemon wedge)
This paella-inspired dish starts by infusing purchased chicken stock with shrimpy goodness; it's an easy step that makes full use of shrimp shells that would otherwise be discarded.

Ingredients

  • 8 ounces unpeeled large shrimp
  • 3 1/3 cups unsalted chicken stock (such as Swanson)
  • 2/3 cup water
  • 1/8 teaspoon saffron threads, crushed
  • 1 cup chopped ripe tomato
  • 1 cup chopped onion
  • 1 1/8 teaspoons salt, divided
  • 1/2 teaspoon sugar
  • 4 garlic cloves
  • 3 tablespoons olive oil
  • 1 1/4 cups uncooked short-grain rice
  • 12 ounces tilapia, cut into 1-inch pieces
  • 1/2 cup frozen green peas
  • 1/4 cup chopped fresh flat-leaf parsley
  • 6 lemon wedges

Nutrition Information

  • calories 338
  • fat 8.8 g
  • satfat 1.5 g
  • monofat 5.4 g
  • polyfat 1.4 g
  • protein 24 g
  • carbohydrate 41 g
  • fiber 3 g
  • cholesterol 76 mg
  • iron 3 mg
  • sodium 600 mg
  • calcium 60 mg

How to Make It

  1. Preheat oven to 450°.

  2. Peel shrimp, reserving shells; set shrimp aside. Combine shrimp shells, chicken stock, 2/3 cup water, and saffron in a medium saucepan. Bring to a boil; reduce heat, and keep warm.

  3. Combine chopped tomato, onion, 1/2 teaspoon salt, sugar, and garlic in a food processor; process until smooth.

  4. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add tomato mixture to pan; cook 6 minutes or until liquid almost evaporates, stirring occasionally. Add uncooked rice to pan; cook 3 minutes, stirring frequently. Drain stock mixture over a bowl; discard solids. Add stock mixture to pan; bring to a boil. Cook over medium heat 12 minutes or until rice is tender and liquid is absorbed (do not stir). Top with reserved shrimp, tilapia, and peas. Sprinkle with remaining 5/8 teaspoon salt. Cover and bake at 450° for 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley; serve with lemon wedges.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.