Seafood And Vegetables With Rice Recipe

Ingredients

1

package (8 oz) sliced fresh mushrooms (3 cups)

1 3/4

cups Progresso™ chicken broth (from 32-oz carton)

3

plum (Roma) tomatoes, cut into fourths, sliced (1 1/2 cups)

1/2

cup sliced drained roasted red bell peppers (from 7-oz jar)

1/2

lb uncooked peeled deveined small shrimp, thawed if frozen, tails peeled

1/2

lb cod fillets, cubed

6

oz bay scallops

1/2

cup white wine or chicken broth

1/2

teaspoon salt

1/4

to 1/2 teaspoon red pepper sauce

2

cups uncooked parboiled (instant) rice

1/4

cup chopped fresh cilantro

Preparation

In 3-quart saucepan, heat mushrooms and broth to boiling. Stir in remaining ingredients except rice and cilantro. Heat to boiling; reduce heat. Cover and simmer 5 to 7 minutes or until shrimp are pink and firm.

Meanwhile, cook rice as directed on package. Stir cilantro into seafood mixture. Serve in bowls over rice.

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