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Cheddar Seafood And Rice

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Ingredients
  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
  Bay leaf 1
  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)
  Paprika 2 Teaspoon
  Cayenne pepper 1⁄2 Teaspoon
  Grated non fat cheddar cheese 2 Cup (32 tbs)
Directions

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.
Keep warm.
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.
Chop tomatoes.
Add to sauteed vegetables with mushrooms, paprika, and cayenne; cook 5 minutes longer.
Keep warm.
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.

Recipe Summary

Method: 
Boiled
Ingredient: 
Seafood

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