Oyster rice is a dish I grew up eating. In fact, it can be served as a side dish or main dish, since it’s got your veggies, rice and protein all mixed together in one pot.
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
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
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- 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.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 371 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 14 g |
| Cholesterol | 83 mg |
| Sodium | 406 mg |