Oyster Rice
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 371
- Total Fat
- 13
- Saturated Fat
- 5
- Carbohydrates
- 49
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 14
- Cholesterol
- 83
- Sodium
- 406
- Total: 1 hr 5 min
- Active: 25 min
Ingredients
2 tablespoons canola oil
1/4 cup (4 tablespoons) unsalted butter
1 large white onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
1 large tomato, seeded and chopped
2 teaspoons Miss Brown’s House Seasoning, recipe follows
2 cups Carolina Gold rice, rinsed
2 cups low-sodium chicken broth
1 quart shucked oysters, drained and coarsely chopped
Chopped fresh parsley, for garnish
Miss Brown’s House Seasoning:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Directions
- Heat the oil and 2 tablespoons butter in a Dutch oven until the butter is melted. Add the onion, bell pepper, celery, tomato and House Seasoning. Cook until the vegetables are tender, 5 to 7 minutes.
- Add the remaining 2 tablespoons butter and the rice to the Dutch oven and cook until the rice is coated. Add the chicken broth and oysters. Bring the mixture to a boil. Cover, reduce the heat to low, and simmer until the liquid is absorbed and the rice is tender, 30 to 35 minutes. Sprinkle with parsley before serving.
Miss Brown’s House Seasoning:
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.