This dump-and-bake seafood rice is a simple meal for busy nights. You mix everything in one baking dish and let the oven do most of the work. Serve it on its own or add crispy garden bread bites for an easy side dish.
Why Make This Recipe
This recipe uses basic ingredients and needs very little preparation. You do not need to cook the rice or seafood first. It also creates fewer dirty dishes because everything cooks in one pan.
The rice absorbs the tomato juice and broth as it bakes. The seafood adds rich flavor, while the peas add color and a light sweetness.
How to Make Dump-and-Bake Seafood Rice
Use a large baking dish so the ingredients can cook evenly. Mix everything well, cover the dish tightly, and bake until the rice is tender. Let the finished dish rest for a few minutes before serving.
Ingredients
- 1 cup uncooked long-grain rice
- 2 cups seafood mix, such as shrimp, scallops, and/or fish
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup chicken or vegetable broth
- 1 cup frozen peas
Directions
- Preheat the oven to 375°F (190°C).
- Add the uncooked rice, seafood mix, diced tomatoes with their juice, broth, and frozen peas to a large baking dish.
- Stir everything together until well mixed.
- Cover the dish tightly with aluminum foil.
- Bake for 30 to 35 minutes, or until the rice is tender and the seafood is opaque.
- Remove the dish from the oven and let it rest for a few minutes before serving.
How to Serve Dump-and-Bake Seafood Rice
Serve this dish warm in bowls or on plates. Add a squeeze of fresh lemon juice for a brighter taste. You can also top it with chopped parsley, green onions, or a small amount of grated Parmesan cheese.
A simple green salad, steamed vegetables, or warm bread can turn it into a larger meal.
How to Store Dump-and-Bake Seafood Rice
Let leftovers cool, and then place them in a sealed container. Store them in the refrigerator for up to two days.
Reheat the rice in the microwave or in a covered pan over low heat. Add a spoonful of broth or water if the rice seems dry. Heat leftovers until they are steaming hot, but avoid heating them more than once.
Tips to Make Dump-and-Bake Seafood Rice
- Use regular long-grain white rice for the stated cooking time.
- Thaw frozen seafood and drain away extra liquid before using it.
- Cut large pieces of fish into small, even chunks.
- Cover the baking dish tightly so steam cannot escape.
- Check that the rice is tender and the seafood is fully cooked before serving.
- If the rice is still firm, add a little hot broth, cover the dish, and bake for another 5 to 10 minutes.
- Taste before adding salt because broth and seafood may already contain plenty of it.
Variations
For a spicy version, add red pepper flakes, cayenne pepper, or sliced jalapeño.
For extra vegetables, mix in chopped bell pepper, corn, spinach, or small broccoli pieces. You can also replace the peas with frozen mixed vegetables.
For more flavor, add garlic powder, onion powder, Italian seasoning, Cajun seasoning, or smoked paprika. Choose a low-sodium broth if your seasoning blend contains salt.
FAQs
Can I use frozen seafood?
Yes. Thaw it first and drain it well. Extra water from frozen seafood may make the rice too wet.
Can I use brown rice?
Brown rice needs more liquid and a longer cooking time. It may cause the seafood to overcook, so white long-grain rice works best for this recipe.
How do I know when the seafood is cooked?
Shrimp should look pink and opaque. Scallops and fish should also look opaque, and fish should flake easily with a fork.
Why is my rice still hard?
The foil may not have sealed the dish tightly, or the rice may need more liquid and time. Add a small amount of hot broth, cover the dish again, and continue baking.
Can I prepare this dish ahead of time?
You can measure and prepare the ingredients ahead, but do not mix them until you are ready to bake. The uncooked rice may absorb too much liquid while it sits.
Conclusion
Dump-and-bake seafood rice is a warm, filling meal that requires little hands-on work. It is also a useful way to turn simple pantry and freezer items into dinner. For more low-cost pantry inspiration, explore this discussion about meals made with canned and dry foods.
Dump-and-Bake Seafood Rice
Ingredients
Main Ingredients
- 1 cup uncooked long-grain rice Use regular long-grain white rice for best results.
- 2 cups seafood mix (shrimp, scallops, and/or fish) Thaw frozen seafood and drain extra liquid before use.
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup chicken or vegetable broth Choose low-sodium broth if using salted seasonings.
- 1 cup frozen peas Can be replaced with other frozen vegetables if desired.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Add the uncooked rice, seafood mix, diced tomatoes with their juice, broth, and frozen peas to a large baking dish.
- Stir everything together until well mixed.
- Cover the dish tightly with aluminum foil.
Cooking
- Bake for 30 to 35 minutes, or until the rice is tender and the seafood is opaque.
- Remove the dish from the oven and let it rest for a few minutes before serving.