Gluten-Free Seafood Rice Bake Recipe

About this recipe

A hearty and flavorful baked rice dish featuring shrimp, crab, and a medley of vegetables, perfect for a satisfying gluten-free dinner.

Ingredients

• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 200 g Sambar Onion Peeled (Sambar Kanda)
• 1 pack (1 kg) Amul Diced Cheddar
• 430Ml Hellmanns Mayonnaise Squeeze Real
• 1 ltr Real Fruit Power Tomato Juice
• 35 g Foodie Puppies Freeze Dried Shrimp Snack
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 500 g Snacking Seedless Cucumber - Hydroponically Grown
• 200 g Livyor Raw Sunflower Seeds
• 1 pc (52 g) On1Y Paprika Powder

Instructions

1. 1. Preheat your oven to 350°F (175°C) and lightly grease a 2 1/2 quart casserole dish.
2. 2. Cook 2 cups of rice according to package instructions and set aside.
3. 3. In a large mixing bowl, combine the cooked rice, 1/2 cup diced bell pepper, 1/2 cup diced onion, 1 cup diced cucumber, 1 cup shredded cheddar cheese, 1 cup mayonnaise, 1 cup tomato juice, 200 g cooked shrimp, and 100 g cooked crab meat. Mix well to combine.
4. 4. Transfer the mixture into the prepared casserole dish, spreading it evenly.
5. 5. Toast 1/4 cup sunflower seeds in a dry skillet over medium heat until golden brown, about 2-3 minutes.
6. 6. Sprinkle the toasted sunflower seeds and a pinch of paprika evenly over the top of the casserole.
7. 7. Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly.
8. 8. Remove from the oven and let it rest for 5 minutes before serving. Enjoy your gluten-free seafood rice bake!