Black Rice with Seafood
A dramatic and flavorful one-pot dish featuring black rice cooked with tomatoes, garlic, and clams or mussels, finished with fresh basil. This Spanish-inspired meal is surprisingly simple for a weeknight.
- Total time
- 45 min
- Servings
- 4
- Calories
- 350
- Protein
- 18g
Ingredients
- 1 cup black rice
- 1 pound clams or mussels
- 2 medium tomatoes
- 3 cloves garlic cloves
- 2 tablespoons olive oil
- ¼ cup basil leaves
- 1 teaspoon salt
- 2.5 cups water
Instructions
- 1
Rinse the 1 cup black rice under cold water until the water runs clear. Set aside to drain.
- 2
Heat the 2 tbsp olive oil in a large skillet or paella pan over medium heat. Add the 3 minced garlic cloves and cook until fragrant, about 1 minute.
- 3
Add the 2 chopped tomatoes and cook, stirring occasionally, until they break down into a thick sauce, about 5 minutes.
- 4
Stir in the 1 cup black rice and 2.5 cups water. Season with 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is almost tender, about 25 minutes.
- 5
Scrub the 1 lb clams or mussels and place them on top of the rice. Cover and cook until the shells open, about 8-10 minutes. Discard any that remain closed.
- 6
Remove from heat and let rest, covered, for 5 minutes. Sprinkle with the 0.25 cup fresh basil leaves before serving.
- 7
Serve hot, straight from the pan, with lemon wedges if desired.
Tools you’ll need
- Large skillet or paella pan with lid
- Cutting board
- Knife
- Measuring cups and spoons
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