Labadie Recipe Database

Name Spanish Rice with Chicken, Shrimp and Scallops Number of People 4 List of Ingredients 3 tsp. olive oil 6 oz. boneless, skinless chicken breast, but into 3/4-inch cubes 6 oz. sea scallops 6 oz. medium shrimp, peeled and deveined 1/2 tsp. salt 1 small onion, chopped 3 garlic cloves, minced 3 plum tomatoes, chopped 1 tsp. ground cumin 1 cup quick-cooking brown rice 14 1/2 oz. can fat-free, lower-sodium chicken broth 10 pimiento-stuffed olives, sliced 3/4 cup frozen peas Description Heat 2 tsp. 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 to 5 minutes; transfer to a medium bowl.  Add the scallops and shrimp to the skillet and cook, stirring occasionally, until cooked through, 3 to 4 minutes; transfer to the bowl with the chicken. Heat the remaining 1 tsp. 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, 12 to 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. Time 15 minutes prep plus 35 minutes cook Difficulty (1-5) 1 Notes You can use 1 1/4 cups drained, canned, diced tomatoes in place of the plum tomatoes. Per serving (1 1/4 cups):  287 calories, 8 g fat, 1 g saturated fat, 0 g trans fat, 97 mg cholesterol, 862 mg sodium, 27 g carbohydrates, 5 g fiber, 26 g protein, 85 mg calcium 6 points Image