Directions:
- In a large saucepan, combine onions, celery, green pepper, garlic, and 1/4 cup of the chicken broth.
- Saute vegetables over medium-high heat for about 5 minutes, until softened.
- Add remaining chicken broth, tomatoes, tomato paste and seasonings.
- Bring to a boil.
- Add rice.
- Reduce heat to low.
- Cover.
- Simmer, stirring occasionally, for 20 minutes, or until rice is almost tender.
- Add parsley and scallops.
- Cover and cook for 5-6 minutes, until scallops are tender and opaque.
- Stir well and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.12 Kcal (930 kJ) | ||
| Calories from fat | 23.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.6g | 4% | |
|---|---|---|---|
| Cholesterol | 34.86mg | 12% | |
| Sodium | 796.59mg | 33% | |
| Potassium | 699.96mg | 15% | |
| Total Carbs | 28.2g | 9% | |
| Sugars | 3.64g | 15% | |
| Dietary Fiber | 2.77g | 11% | |
| Protein | 23.97g | 48% | |
| Vitamin C | 36.5mg | 61% | |
| Iron | 2.2mg | 12% | |
| Calcium | 61.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 55.27 Kcal (231 kJ) | ||
| Calories from fat | 5.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.65g | 4% | |
|---|---|---|---|
| Cholesterol | 8.67mg | 12% | |
| Sodium | 198.2mg | 33% | |
| Potassium | 174.16mg | 15% | |
| Total Carbs | 7.02g | 9% | |
| Sugars | 0.9g | 15% | |
| Dietary Fiber | 0.69g | 11% | |
| Protein | 5.96g | 48% | |
| Vitamin C | 9.1mg | 61% | |
| Iron | 0.5mg | 12% | |
| Calcium | 15.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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