Seafood and Rice Chili

Parent teacher conferences are bad and I’m going to single out toaster waffles as making them worse.  In preparation for what promises to be a series of ‘festive’ discourses, I had schemed to ‘gird my loins’ with a hearty, meaty chili and a couple glasses of scotch.  Alas, the toaster waffles occupy the freezer like an angry hoard of icy pastries, allowing nothing to enter and nothing to leave.  Our Frigidaire is so stocked with cryogenically preserved breakfast food that I am not able to penetrate their arctic Maginot Line with even a mere finger.  Not an ounce of meat could possibly be retrieved from its chilly repose.  If that isn’t bad enough, it looks like the little waffle bastards, totally unbeknownst to me, have belted back all of the good scotch.

Plan B includes canned seafood and sobriety.

Day 317


1 T olive oil

¾ C diced sweet red peppers

½ C diced white onion

3 cloves garlic, smashed

1 T chili powder

½ t paprika

½ t cumin

¼ t cayenne

1 (28oz) can of diced tomatoes

1 (6.5 oz) can clams

1 (6 oz) can crab meat

¾ C basmati rice



  1. Briefly fry pepper, onion, garlic in oil.
  2. Add remaining ingredients and simmer until rice is done (about 20 minutes).


Seafood and Rice Chili

Seafood and Rice Chili

Tasting notes:


If you wish to make this chili and IF you have access to anything in your freezer (other than waffles), add ½ lb of shrimp.  The sweet flesh of the shrimp would have rounded off the dish most excellently.  As it stood, the chili tasted really good and was received well by the Involuntary Tasters.  The basmati rice provided both flavor and texture as the cayenne supplied enough heat.  The seafood was readily apparent but not ‘in your face’.  Again, some shrimp would be nice.  (Stupid militant waffles and their fetish with territorialism).


A note to all Canadians and others who may have missed yesterday’s note- I created a chili poutine recipe expressly for the Ranting Chef’s website.  Check it out and, if you like what you see, vote for it when the online poll opens tomorrow.

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3 Responses to Seafood and Rice Chili

  1. Pingback: Seafood and Rice Chili | Your Gateway to Health

  2. Anna Buckley says:

    Loved the sound of this comforting rice dish. I have a little cheats trick and use a squirt of Thai fish sauce, rather than complicated fish stocks, to boost flavour. Perfect for Paella. Love the look of your blog.

    • spasture says:

      What a terrific idea! I have a bottle of Squid Brand in the fridge and I should have used it here. Thank you very much for your kind words. I really like the vibe of your blog.

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