Spanish Rice With Chicken Shrimp And Scallops
|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|
|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.