|Water||1 Cup (16 tbs)|
|Chicken broth||10 3⁄4 Ounce|
|Cayenne pepper||1 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Minced garlic||1 Teaspoon (fresh)|
|Uncooked long grain rice||1 Cup (16 tbs)|
|Deveined large shrimp||10 Ounce|
|Fish fillets||1⁄2 Pound (fresh)|
|Ripe tomatoes||2 Medium, cut into 1" pieces|
|Green pepper||1 Medium, cut into 1" pieces|
|Sliced green onions||1 Cup (16 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs) (fresh)|
|Frozen peas/Fresh peas||10 Ounce, thawed and drained|
In a 10" skillet stir together water, chicken broth, cayenne pepper, salt, paprika, pepper, oil and garlic.
Bring to a full boil. stir in rice;cover and cook over medium low heat for 15 minutes. stir in remaining ingredients (except onions, parsley and peas) continue cooking uncovered, until liquid is absorbed and the rice is tender.
stir in remaining ingredients, continue cooking until heated through.