Spanish Rice With Chicken Shrimp And Scallops Recipe
Ingredients
| Olive oil | 3 Teaspoon | |
| 6 ounces skinless boneless chicken breast, cut into 3/4-inch cubes | ||
| Sea scallops | 6 Ounce | |
| Medium shrimp | 6 Ounce, deveined | |
| Salt | 1/2 Teaspoon | |
| Onion | 1 Small, chopped | |
| Garlic | 3 Clove (5gm), minced | |
| Plum tomatoes | 3 , chopped | |
| Ground cumin | 1 Teaspoon | |
| 1 cup quick-cooking brown rice | ||
| Fat | 1 Can (10oz) | |
| 10 pimiento-stuffed olives, sliced | ||
| Frozen peas | 3/4 Cup (16 tbs) | |
Directions
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.
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.
Chef
