Cheddar Seafood And Rice Recipe

Summary

MethodMain Ingredient

Ingredients

 Clams in shell1 Dozen (small size)
 Shrimp2 Pound, shelled and deveined
 Liquid butter buds/Fat free chicken broth5 Tablespoon
 Raw long grain white rice1 Cup (16 tbs)
 Lite salt1⁄2 Teaspoon
 Bay leaf1
 Chicken bouillon cube1
 Garlic2 Clove (10 gm), finely chopped
 Onions2 Medium, peeled, finely chopped
 Green peppers2 , seeded and finely chopped
 Tomatoes2 Large, peeled
 Canned sliced mushrooms8 Ounce, rinsed, drained (1 can)
 Paprika2 Teaspoon
 Cayenne pepper1⁄2 Teaspoon
 Grated non fat cheddar cheese2 Cup (32 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2738 Calories from Fat 335

% Daily Value*

Total Fat 38 g57.8%

Saturated Fat 4.3 g21.5%

Trans Fat 0 g

Cholesterol 1460.4 mg

Sodium 3188.2 mg132.8%

Total Carbohydrates 253 g84.2%

Dietary Fiber 23.8 g95.1%

Sugars 36.4 g

Protein 336 g671.9%

Vitamin A 344.2% Vitamin C 633.2%

Calcium 84.3% Iron 349.5%

*Based on a 2000 Calorie diet

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.
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