Cheddar Seafood And Rice
|Clams in shell||1 Dozen (small size)|
|Shrimp||2 Pound, shelled and deveined|
|Liquid butter buds/Fat free chicken broth||5 Tablespoon|
|Raw long grain white rice||1 Cup (16 tbs)|
|Lite salt||1⁄2 Teaspoon|
|Chicken bouillon cube||1|
|Garlic||2 Clove (10 gm), finely chopped|
|Onions||2 Medium, peeled, finely chopped|
|Green peppers||2 , seeded and finely chopped|
|Tomatoes||2 Large, peeled|
|Canned sliced mushrooms||8 Ounce, rinsed, drained (1 can)|
|Cayenne pepper||1⁄2 Teaspoon|
|Grated non fat cheddar cheese||2 Cup (32 tbs)|
Wash clams and shrimp thoroughly.
Place clams in a saucepan with 6 cups of water; bring to a boil.
Add shrimp; cook over high heat, covered, 5 minutes.
Remove from heat.
Pour off enough shellfish liquid to make 2 1/4 cups.
Set aside clams and shrimp, in remaining broth.
Heat 3 Tbs.
liquid Butter Buds, or chicken broth, in a 3-qt.saucepan.
Add rice, and stir to coat well.
Add reserved 2 1/4 cups liquid, lite salt, bay leaf, and bouillon cube; bring to a boil.
Reduce heat and simmer, covered without stirring, 25 minutes.
Preheat oven to 375°F.
Meanwhile, in 2 Tbs. liquid Butter Buds, or chicken broth, in a 6-qt.
Dutch oven, saute garlic, onion, and green pepper until green pepper is tender, about 10 minutes.
Add to sauteed vegetables with mushrooms, paprika, and cayenne; cook 5 minutes longer.
Drain shellfish, and add with rice to tomato mixture; stir gently to blend.
Turn into shallow pan or 4-qt.casserole dish that has been sprayed with a non-fat cooking spray.
Sprinkle grated cheese over top.
Bake 10-15 minutes, or until cheese is melted and bubbly.