I made this dish last night and it was amazing. Cooking the rice was the most time consuming part even though I used an instant pot. I got a couple really cheap filets of some tilapia-type fish, a dozen littlenecks and a half pound of shrimp, grocery store salsa and chicken bone broth and it was out of this world.
I rewatch top chef master chef season 1 and you made aroz a la tunbada and I automatically pulled out your book Mexican kitchen. I’m going to try making it today.
Another great episode Chef! I look forward to these classes every week! I am currently going low carb for a while to loose a few pounds. Do you have any low Carb (Keto) dishes or recipes that are in your style? I would love to try making some of them if you do. Thank you again for this members only channel. I truly enjoy it.
Thank you for saying 'inprecise cooking' instead of 'rustic'. FML HOW MUCH DO I HATE WHEN PEOPLE CALL FOOOD RUSTIC just UGH....one more reason to love good ole Rick Bayless
I like the look of that, I’ll have to try that soon. But if I take nothing else from this video, it’s this... why did it never occur to me to freeze cooked rice! Thanks for the tip, I’ll be cooking double from now on.
Guess what I am fixing for dinner tonight? Thanks for solving the issue of what the heck do we have in the house to eat. Though I do wish I had mussels but next time. Thanks again Chef.
Great! One of our goals for this series is showing a great-tasting meal is never out of reach. To my way of thinking, investing the time in the kitchen, getting acclimated with ingredients and equipment, and crafting something to share is what it's all about.
Apologies if I missed this, but did you defrost the rice or warm it up at all before adding to the dish? Curious if you'd do something similar for fried rice. Really want to start freezing rice more often for various dishes. Thanks!
The recipe is almost what you'd expect from a church cookbook, nestled in among all the casseroles. It also sounds amazing, so we'll try it. Could it be made with a frozen package of mixed seafood such as we usually have in the freezer.
@@zkppy well, yeah... it was only a comment on the simplicity of the recipe, which is just like some of those infamous church cookbook recipes. If you read the whole comment, you'll notice the line, "it also sounds amazing," AND the question about using a seafood mix - the sort often found in Mexican seafood soups.
I do everything homemade but because I respect your culinary vision I have put a jar of your store bought salsa in my Amazon cart. Even if I am disappointed (fresh vs store bought, need I say more?) I will still enjoy your videos but I suspect your store bought salsa must be pretty good.
I think it’s adorable that even when “shamelessly plugging” his own brand, the furthest Rick can go with it is saying other brands have a lot of vinegar and that will change the taste. He can’t bring himself to claim Frontera is some perfectly formulated recipe for the dish, just that it has less vinegar.
This is a Lodge cast iron dutch oven - www.amazon.com/Lodge-Enameled-Classic-Enamel-Island/dp/B000N501BK (if I had to guess, his is probably the 3 quart model, but I'm not 100% sure on size)
Two questions: that broth base looks like it might be good for a quick tortilla soup, no? Also, do you ever put a little baking soda on your shrimp a few minutes before cooking?
Is the bone broth typical, or would a fish stock work? I buy my shrimp shell-on (and sometimes head-on), then save the shells in the freezer so I can make stock later.
My mom and I just love you. My mother is from Tampico and she loves to watch you cook.
RICK BAYLESS IS THE MAN!!! 💪💪
Love having these quick pastry recipes on hand-especially when you can dress them up with homemade salsa and broth if you wish.
Great to hear.
He makes a good point when using clams and mussels
Made this today. I used cod fish, shrimp, clams and the frontera jar sauce and iim glad I did. This came out soooo good!! Thank you!!!
I made this dish last night and it was amazing. Cooking the rice was the most time consuming part even though I used an instant pot. I got a couple really cheap filets of some tilapia-type fish, a dozen littlenecks and a half pound of shrimp, grocery store salsa and chicken bone broth and it was out of this world.
This is the best cooking channel I’ve discovered in ten years of UA-cam, every meal he makes I wish I were there lol n
Thank you, Shane. Help us spread the word.
Mr.Rick very good and fast version,thanks for the video👌 👏
Made this today and it was awsm.
So healthy and light.
Cilantro really pulled the flavor out.
Your salsa truly is the best!
I rewatch top chef master chef season 1 and you made aroz a la tunbada and I automatically pulled out your book Mexican kitchen. I’m going to try making it today.
Looks fantastic. I always enjoy your recipes and especially the fact that you present different options for ingredients and such.
Another great episode Chef! I look forward to these classes every week! I am currently going low carb for a while to loose a few pounds. Do you have any low Carb (Keto) dishes or recipes that are in your style? I would love to try making some of them if you do. Thank you again for this members only channel. I truly enjoy it.
We'll consider some options and be back in touch!
@@rickbayless Thank you so much!
Looks light and refreshing especially after Thanksgiving fare; can't wait to try this, Chef!
Frontera salsa is seriously good with everything.
You are the MAN RICK
Wow ! That’s delicious 😋😋
Wow, this seafood rice recipe looks excellent and I am sure it is super delicious! Thanks for sharing and keep up the excellent work! :)
Wow! So simple to make and full of flavor. Thank you for sharing. Planning to make this soon. 👍
So easy and looks delicious.
It really is! Thanks for watching.
That salsa is da best!!
Thank you for saying 'inprecise cooking' instead of 'rustic'. FML HOW MUCH DO I HATE WHEN PEOPLE CALL FOOOD RUSTIC just UGH....one more reason to love good ole Rick Bayless
I like the look of that, I’ll have to try that soon.
But if I take nothing else from this video, it’s this... why did it never occur to me to freeze cooked rice!
Thanks for the tip, I’ll be cooking double from now on.
Cant wait to try.
Guess what I am fixing for dinner tonight? Thanks for solving the issue of what the heck do we have in the house to eat. Though I do wish I had mussels but next time. Thanks again Chef.
Great! One of our goals for this series is showing a great-tasting meal is never out of reach. To my way of thinking, investing the time in the kitchen, getting acclimated with ingredients and equipment, and crafting something to share is what it's all about.
He'll yeah chef! I'll be making this soon
Thx chef 👍🏻🐻🇺🇸
Rick, the AUDIO on this video is much better! Good audio. Keep the great recipes coming. 🙂
Hey Rickki B, you're are killing it lately! Consider a house tour?..
Looks like something you could make on a beach in Vera Cruz.
Now you're talking....
Thank you. Lovely. What about substituting some of that broth with white wine?
Apologies if I missed this, but did you defrost the rice or warm it up at all before adding to the dish? Curious if you'd do something similar for fried rice. Really want to start freezing rice more often for various dishes. Thanks!
I just defrost the rice (mine mostly defrosts in about 1 minutes at 30% power in the microwave). No need to heat it before adding to the pot.
The recipe is almost what you'd expect from a church cookbook, nestled in among all the casseroles. It also sounds amazing, so we'll try it. Could it be made with a frozen package of mixed seafood such as we usually have in the freezer.
This is a very typical Veracruzan meal ..... Mexican food is not just tacos.
@@zkppy well, yeah... it was only a comment on the simplicity of the recipe, which is just like some of those infamous church cookbook recipes. If you read the whole comment, you'll notice the line, "it also sounds amazing," AND the question about using a seafood mix - the sort often found in Mexican seafood soups.
Frontera products are yours, if I had known that I would have been buying these a lot sooner
I probably missed it! But what kind of fish is best suited to this wonderful dish? 😁
Hi there, all recipes are posted in the video captions.
@@rickbayless Thanks! I always get excited when you post a new video! Sometimes I forget details...Thank You!
I do everything homemade but because I respect your culinary vision I have put a jar of your store bought salsa in my Amazon cart. Even if I am disappointed (fresh vs store bought, need I say more?) I will still enjoy your videos but I suspect your store bought salsa must be pretty good.
\o/ yay rb great recipe
I think it’s adorable that even when “shamelessly plugging” his own brand, the furthest Rick can go with it is saying other brands have a lot of vinegar and that will change the taste. He can’t bring himself to claim Frontera is some perfectly formulated recipe for the dish, just that it has less vinegar.
Rick can dried epazote be used and sockeye salmon?
Hello Chef!!
Where can i buy your cast iron, ceramic coated cazuela???
This is a Lodge cast iron dutch oven - www.amazon.com/Lodge-Enameled-Classic-Enamel-Island/dp/B000N501BK
(if I had to guess, his is probably the 3 quart model, but I'm not 100% sure on size)
Can you show us your fried rice recipe please 😊.
Two questions: that broth base looks like it might be good for a quick tortilla soup, no? Also, do you ever put a little baking soda on your shrimp a few minutes before cooking?
A at
I will try your salsa! I hate the vinegar taste in salsa.
5:20... "this bone broth" LOL... after that big explanation that if it was made from bones ... it's stock, not broth... 😁🏆
Curious as to why you used chicken broth instead of a seafood broth ?
Seafood Rice on the Fly is what happens when you spill it on your lap.
I frigging hate salsa with vinegar.
Lime is better.
Poor man's paella
How, dumdum?
@@castortroy5978 frozen rice 😂
I swear ur the opposite of your brother!
Is the bone broth typical, or would a fish stock work? I buy my shrimp shell-on (and sometimes head-on), then save the shells in the freezer so I can make stock later.