Preparation:
In 3 quart grill-safe casserole, combine rice, green pepper, onion and salt. Stir in water. Cover. Remove cooking grid. Place casserole directly on lava rock grate arranging rocks around dish.
Cook at high with hood open until mixture boils. Stir. Re-cover. Reduce heat to low.
Cook with hood closed until water is absorbed, about 15 minutes. Stir in seafood, parsley and picante sauce.
Cook and stir with hood open until heated through, 1-2 minutes. |
