Ninja Foodi Rice

Ninja Foodi rice pressure cooker red rice Sweet Savant America's best food blogger Atlanta food blogger

Ninja Foodi Rice Low Country Red Rice with Shrimp and Scallops

I love cooking rice in my Ninja Foodi pressure cooker it comes out absolutely perfect. I like it even more than using a rice cooker. When cooking rice in an electric pressure cooker like a Ninja Foodi or Instant Pot you use much less water than you do when cooking it on a stove top.

WATCH THIS STEP BY STEP VIDEO FOR FULL DETAILS

Ninja Foodi recipes red rice with shrimp and scallops Sweet Savant America's best food blog

HOW TO COOK RICE IN A PRESSURE COOKER

For long grain white rice use a 1/4 cup more water than rice. If I’m cooking 2 cups of white rice I use 2 and 1/4 cups of water. If I’m cooking 4 cups of rice I’ll use 4 and 1/4 cups of water. It works great every time.

Ninja Foodi rice pressure cooker red rice Sweet Savant America's best food blogger Atlanta food blogger

Low Country Red Rice with Shrimp and Scallops

First, prepare your ingredients. Dice your onion and pepper. Smash the garlic. Cut up the sausage. Drain the canned tomatoes and reserve the juices. Measure out the rice and chicken broth. With everything ready to go this dish is very quick and easy to put together.

Season the shrimp with seasoned salt then sear the shrimp and scallops in a little vegetable oil, then remove them from the Ninja Foodi. Place the shrimp and scallops in the refrigerator before you proceed with the rest of the recipe.

SEASONED SALT RECIPE

Brown the sausage, then add the peppers, onion and garlic. Stir in the rice and saute for a minute or two.  Add in the drained tomatoes, tomato juice and chicken broth. Cook under high pressure for 3 minutes then let natural release for 10 minutes.

Release the pressure and stir in the shrimp and scallops and dinner is DONE!

Ninja Foodi Rice Low Country Red Rice with Shrimp and Scallops
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • one 14-15 ounce can of diced tomato
  • about 1 and ½ cups of chicken broth (the amount will vary)
  • 1 red or yellow bell pepper
  • 1 onion
  • 2 garlic cloves
  • 4 fully cooked smoked sausages
  • 1 pound of scallops
  • 1 and ½ pounds of large shrimp, peeled and deveined
  • 2 teaspoons seasoned salt
  • 2 cups long grain white rice
Instructions
  1. Drain the tomatoes and reserve the juices
  2. Add enough chicken broth to the tomato juice to equal 2 and ¼ cups
  3. Dice the onion, pepper and garlic
  4. Cut the sausage into chunks
  5. Pat the scallops and shrimp dry
  6. Season the shrimp with seasoning salt
  7. Heat the pressure cooker on the sear/saute function. Pour in oil and brown the scallops and shrimp in batches for 1-2 minutes per side
  8. Remove the shrimp and scallops and place them in the refrigerator until ready to use
  9. Brown the sausage for 5 minutes then add peppers and onions.
  10. Saute the sausage, peppers and onions for 5 minutes until the vegetables are softened
  11. Add the garlic and stir for about 1 minute DON'T LET THE GARLIC BURN
  12. Stir in the tomatoes and rice
  13. Pour in the tomato juice/chicken broth
  14. Cook under high pressure for 3 minutes then natural release for 10 minutes
  15. Release remaining pressure, remove the lid then gently stir in the shrimp and scallops
  16. Serve it up

Ninja Foodi Rice HOW TO COOK RICE IN A NINJA FOODI

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