Cheddar Seafood And Rice Recipe
Ingredients
| 1 dozen small clams, in shell | ||
| 2 lbs. shrimp, shelled and deveined | ||
| 5 Tbs. liquid Butter Buds or fat-free chicken broth | ||
| 1 cup raw, long-grained white rice | ||
| Lite salt | 1/2 Teaspoon | |
| Bay Leaf | 1 | |
| Chicken | 1 | |
| Garlic | 2 Clove (5gm), finely chopped | |
| Onions | 2 Medium, peeled, finely chopped | |
| 2 green peppers, seeded and finely chopped | ||
| Tomatoes | 2 Large, peeled | |
| Sliced mushrooms | 1 Can (10oz), drained, rinsed | |
| Paprika | 2 Teaspoon | |
| Cayenne pepper | 1/2 Teaspoon | |
| 2 cups grated non-fat Cheddar cheese | ||
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.
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.
Chef
