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Spanish Rice With Chicken Shrimp And Scallops

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  Olive oil 3 Teaspoon
  Chicken breast boneless skinless 6 Ounce, cut into 3/4 inch cubes
  Sea scallops 6 Ounce
  Medium shrimp 6 Ounce, peeled and deveined
  Salt 1⁄2 Teaspoon
  Onion 1 Small, chopped
  Garlic 3 Clove (15 gm), minced
  Plum tomatoes 3 , chopped
  Ground cumin 1 Teaspoon
  Quick cooking brown rice 1 Cup (16 tbs)
  Canned fat free lower sodium chicken broth 14 1⁄2 Ounce (1 Can)
  Pimiento stuffed olives 10 , sliced
  Frozen peas 3⁄4 Cup (12 tbs)

1. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken, scallops, and shrimp with the salt.
Add the chicken to the skillet and cook, stirring occasionally, until browned and cooked through, 4-5 minutes; transfer to a medium bowl.
Add the scallops and shrimp to the skillet and cook, stirring occasionally, until cooked through, 3-4 minutes; transfer to the bowl with the chicken.
2. Heat the remaining 1 teaspoon oil in the same skillet over medium-high heat. Add the onion and garlic; cook, stirring, until the onion softens, about 3 minutes. Stir in the tomatoes and cumin; cook, stirring occasionally, until the tomatoes wilt, about 2 minutes. Add the rice and cook, stirring, 30 seconds. Add the broth, olives, and peas; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender and most of the liquid has been absorbed, about 12-15 minutes. Stir in the chicken, scallops, and shrimp and heat through, about 2 minutes. Remove from the heat and let stand 2 minutes before serving.

Recipe Summary

Difficulty Level: 
Main Dish

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