 |
Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 2 |
|
This is out of a 2000 WW Cookbook called Simple & Classic Homecooking . This is really easy to prepare and a great tasting dish. It has 6 WW points. Hope you enjoy! Ingredients:
6 cups reduced-sodium chicken broth |
1/2 teaspoon saffron thread, crumbled |
1/8 teaspoon ground pepper |
1/4 teaspoon paprika |
2 tablespoons olive oil |
1 1/4 cups diced green peppers (about 1 large) |
1 cup sliced onion (about 1 small) |
3 garlic cloves, minced |
1 1/2 cups arborio rice or 1 1/2 cups short-grain rice |
1/2 lb peeled deveined medium raw shrimp |
1/2 lb bay scallop |
2 cups diced plum tomatoes (about 4) |
1 (11 ounce) can mexican-style corn |
Directions:
1. Combine first 4 ingredients in a medium saucepan.
2. Bring to a boil, reduce heat, and simmer 10 minutes.
3. Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat.
4. Add green pepper, onion, and garlic; cook 3 to 5 minutes, stirring constantly, until lightly browned.
5. Add rice and cook 1 miunute, stirring constantly.
6. Stir in broth mixture and simmer, uncovered, 20 minutes, stirring occasionally.
7. Stir in shrimp and remaining ingredients.
8. Simmer, uncovered, 10 minutes, or until liquid is absorbed.
9. Remove from heat; cover, and let stand 5 minutes.
|
|